Chinese-Style Speedy Beef Ramen Noodles

Name: Chinese-Style Speedy Beef Ramen Noodles with Garlic Chili Oil & Sesame Seeds
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 unit Pork Ramen Stock Concentrate; 10 oz Ground Beef; 1 clove Garlic; 4 tbsp Sweet Soy Glaze; 4 oz Carrot; 1 tbsp Sesame Seeds; 1/2 tsp Red Pepper Flakes; 2 unit Scallions; 4 1/2 oz Ramen Noodles; tsp Black Pepper, tsp; tsp Salt, tsp; 2 tsp Cooking Oil, tsp

with Garlic Chili Oil & Sesame Seeds

By Recipe0 System

Dig into this fully loaded noodle bowl that takes less time to cook than it would to order takeout! Tender noodles are tossed with savory ground beef and crisp-tender cabbage and carrots, then coated with an umami-rich sweet soy glaze. It’s all sprinkled with scallions, drizzled with homemade chili-garlic oil for a kick, and finished with a shower of nutty sesame seeds for crunch—all in just 15 minutes!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Pork Ramen Stock Concentrate
10 oz Ground Beef
1 clove Garlic
4 tbsp Sweet Soy Glaze
4 oz Carrot
1 tbsp Sesame Seeds
1/2 tsp Red Pepper Flakes
2 unit Scallions
4 1/2 oz Ramen Noodles
tsp Black Pepper, tsp
tsp Salt, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

5 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim scallions and cut whites into 1-inch pieces; thinly slice greens. Peel and mince or grate garlic.
2

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*; using a spatula, press into an even layer. Season with a big pinch of salt and pepper; cook, undisturbed, until browned on bottom, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Add cabbage and carrot mix and scallion whites; cook, stirring occasionally and breaking up meat into pieces, until veggies are browned and tender and beef is cooked through, 2-4 minutes more.

Stir in stock concentrate, sweet soy glaze, and ¼ cup water (½ cup for 4 servings). Bring to a simmer; cook until thickened, 1 minute. Turn off heat.
3

Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
4

Once noodles are al dente, drain and transfer to pan with beef mixture; toss until thoroughly coated. Taste and season with salt and pepper if desired.
5

Divide beef ramen noodles between bowls; drizzle with garlic chili oil and sprinkle with scallion greens. Serve.

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