Quick Ramen Noodle Stir Fry

I don’t have much to say for this recipe except that it’s delicious! Hope you enjoy! This recipe is from Damn Delicious. I LOVE her recipes! Expect to see more on here!

Notes:

⁃ I used brown rice ramen and upped the amt of noodles to have a smaller beef to noodle ratio. I used this brand

⁃ I added in carrots, peas, and corn. I think pea sprouts would also be delicious in this!

⁃ I didn’t have beef stock do I subbed chicken broth

⁃ I didn’t have oyster sauce on hand so I subbed amino acids

⁃ Also didn’t have rice wine vinegar so I subbed apple cider vinegar

⁃ I have a sensitivity to sesame, so I used avocado oil

⁃ I didn’t have fresh ginger, so I used ground

Original recipe here. Her recipe with my modifications below:

INGREDIENTS

⁃ 10 Oz brown rice ramen

⁃ 2 handfuls shredded carrots

⁃ 1-2 handfuls frozen peas

⁃ 1 handful frozen corn

⁃ 1/3 cup beef stock (or chicken broth)

⁃ 1/4 cup amino acids (or tamari)

⁃ 1 tablespoon apple cider vinegar

⁃ 1 teaspoon Sriracha, or more, to taste

⁃ 1 tablespoon toasted sesame oil (or avocado

⁃ 1 pound lean ground beef

⁃ 3 cloves garlic, minced

⁃ 1 teaspoon ground ginger

DIRECTIONS:

1. In a large pot of boiling water, cook ramen according to package directions and drain well.

2. In a medium bowl, whisk together beef stock, amino acids, vinegar and Sriracha.

3. Heat sesame or avocado oil in a large skillet over medium heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

4. Sauté shredded carrots to desired tenderness and stir in garlic and ginger until fragrant, about 1 minute.

5. Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.

6. Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.

7. Serve immediately, garnished with green onions and sesame seeds, if desired.