Monday, December 14, 2015

Beef Ramen Yakisoba

Real talk, I love ramen. Even though my college days of being forced to eat ramen because I spent my paycheck on new jeans and can't afford anything else are way behind me, I still get the craving for a bowl of chicken-flavored ramen. But I also crave jazzing it up a bit, and getting a little more adult in the kitchen. Enter Beef Ramen Yakisoba. For this recipe we actually just want the ramen noodles and not the flavor packet, so feel free to buy whatever flavor you want, but the packet will have to find use somewhere else. With just a few simple ingredients, you can have a flavor-packed meal on the table in under 30 minutes, and you'd be surprised just how good ramen can be!

Beef Ramen Yakisoba

  • 3 packages ramen noodles, discard the seasoning packets
  • 1/2 pound ground beef
  • 1 tbsp. olive oil
  • 1 red bell pepper, stemmed, seeded, and thinly sliced
  • 1 yellow bell pepper, stemmed, seeded, and thinly sliced
  • 1/2 onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp. low-sodium soy sauce
  • 2 green onions, sliced
Bring a large pot of water to a boil and cook ramen noodles until softened. 

Meanwhile, in a large non-stick skillet, cook the beef, breaking it up with a spoon until no pink remains. Drain on a paper towel and set aside. In the same pan, heat the olive oil over medium-high heat and cook the bell peppers and onion until softened, about 7 minutes. Add garlic and cook another 1-2 minutes.

Add beef back to pan with veggies and add soy sauce. Drain cooked ramen noodles and add to the skillet. Toss to coat the noodles in the soy sauce and mix well.

Serve in bowls, garnish with sliced green onions. 


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