Asian Beef Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large carrot, thinly sliced or shredded
02 -
1 cup bok choy, shredded
03 -
1 pound of ground beef
04 -
9 ounces of ramen noodles
05 -
3 garlic cloves, finely chopped
06 -
1 medium onion, cut into slices
→ Sauce & Seasonings
07 -
2 teaspoons rice vinegar
08 -
1 tablespoon olive oil
09 -
2 tablespoons of sesame oil
10 -
1 tablespoon dark soy sauce
11 -
2 tablespoons hoisin sauce
12 -
2 tablespoons oyster sauce
→ Garnish
13 -
2 tablespoons sesame seeds
14 -
3 green onions, chopped into small bits
# Instructions:
01 -
Cook ramen noodles until they’re firm to the bite, as the package says. Drain the water completely and set aside while you do the other steps.
02 -
In a big wok, heat olive oil on high. Drop the ground beef in and spread it out. Let it sit for 5 minutes without stirring until it gets crispy brown on one side and the liquid is gone. Then flip it over and break it up with a spatula.
03 -
Throw in the onion slices and stir-fry for around a minute. Next, mix in the minced garlic and cook for 30 seconds until the aroma pops. Add in the bok choy and carrots, cooking only until the carrots soften just a bit. Turn off the stove.
04 -
Toss the cooked noodles into the wok. Stir in the rice vinegar, sesame oil, hoisin sauce, dark soy sauce, and oyster sauce. Flip and mix everything well until the noodles soak up all the sauce evenly.
05 -
Scatter the sesame seeds and green onions on top before serving. Dig in while it’s still warm!
# Notes:
01 -
Leftovers can be stored in a sealed container in the fridge for up to 3-4 days.
02 -
Reheat it in a skillet on medium heat, adding a splash of water if needed, or just use the microwave.
03 -
A fun way to switch up regular ground beef meals!