Ramen dishes have become a favourite for quick, satisfying meals, and this recipe comes together in just minutes.
Unlike traditional pasta, which is made from hard durum wheat, ramen noodles are made with softer wheat flour, giving them a tender texture that readily absorbs the flavors of the sauce they're cooked in.
You can find ramen noodles made with rice flour or, they may be labelled as soft Chinese noodles. Either works with this dinner. If the only ramen available comes packaged with soup seasoning, simply discard the flavour packets and use the noodles for this recipe. – Tribune News Service
BEEF WITH RAMEN NOODLES
Yield: 2 servings.
- 115g ramen noodles
- 2 tbsp low sodium soy sauce
- 2 tsp rice wine vinegar
- 1 cup reduced sodium beef broth
- 2 tbsp brown sugar
- 2 tsp grated fresh ginger
- 2 crushed garlic cloves
- 1 tbsp sesame oil, divided use
- 340g grass fed beef tenderloin, cut into 1/2-inch pieces
- 2 cups snow peas
- 1 cup sliced red bell pepper
- 4 sliced scallions
Method:
- Cook noodles according to package instructions. Remove from heat, drain and run cold water over them to keep them separate and set aside.
- Mix soy sauce, vinegar, beef broth, brown sugar together in a small bowl. Stir to dissolve the sugar.
- Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add the meat and saute three minutes. Remove to a plate.
- Add the remaining 1/2 tablespoon oil, fresh ginger, garlic, snow peas and red bell pepper to the skillet. Cook about one minute.
- Add the sauce mixture and bring to a simmer for three minutes. Return the meat to the skillet and mix into the sauce.
- Add the cooked noodles and toss well. Divide between two dinner plates and sprinkle scallions on top.
