Put your chopsticks in the dishwasher! These Asian Beef Ramen Noodles are really delectable, as they have beef that has been caramelized, a tangle of noodles, and a sweet and savoury sauce that is made with four ingredients.
In addition to being an excellent and cost-effective beef mince dish, you should be ready to be astonished by how simple and fast this ramen noodle recipe is to create. Do you feel prepared?
A closer look at the Quick Asian Beef Ramen Noodles, which are about to be served and have just come off the burner.
Recipe for ASIAN BEEF RAMEN NOODLES, a twist on a dish that is favorite among readers!
In the past, I have related tales in which Dozer has been recognized by readers at random while walking down the street (oh, it makes me proud!) and I have also related the occasional instance in which I have been recognized. Never in a condition of order or organization. I am eagerly anticipating the moment when I come to get dressed up for an evening out, and I am waiting for that moment to arrive. 🤞🏼
As a result of the fact that three people who are not acquainted with each other have told you within a span of two weeks that these Asian Beef Bowls are one of their favorites due to the fact that it is so delicious while also being so simple, a notion occurred to me: why not make a version that calls for ramen noodles?
As a result, the idea became a reality.
I may have dropped a clue about a sneaky little suggestion that will make this recipe for ramen noodles even faster than you might anticipate, and here it is:
In only ONE pot, you can manufacture your own Ramen noodles!
Yes, you read it correctly; delicious Ramen noodles with Asian beef are prepared in only ONE pot!!! The starch in the noodles functions as a thicker for the sauce, which does not include any cornflour, cornstarch, or any other thickener. While it is true that this method eliminates the need to clean an additional pot in order to boil the noodles separately, the most significant aspect of this recipe is that the starch in the noodles acts as the thickener.
To summarize, the cooking time for this dish is as follows: four minutes for the meat and onion, and minimum of two to three minutes for the noodles.
First, cook the beef in the sauce; make sure it is caramelized to perfection because it is the most important step in achieving the desired flavor in this dish.
Create a well in the middle, pour water into it, and then place uncooked instant or ramen noodles in the water. Set the well aside. This serves two purposes: first, it increases the amount of space available for the noodles to sit in the water, and second, it prevents the beef from losing its caramelization as a result of cooking in the water.
The noodles should be turned after 45 seconds, and then thirty seconds later, they should be loose enough to be able to be tossed into the meat and sauce together.
Put in a large handful of beansprouts, which are a terrific alternative for vegetables that don’t need chopping, and then serve.
The liquid is absorbed or evaporated by the time the ramen noodles are cooked, leaving behind a beautiful coating of sauce on the noodles that have been cooked to perfection.
Because the noodles are cooked in only two to three minutes, this method is a dish that really must be a very fast one. This is the beauty of this approach. Any longer than that, and they will become unusable!
A Step-by-Step Guide to Making Ramen Noodles with Asian Beef
IN WHAT WAYS CAN I ADD TO THE RAMEN NOODLES?
This is a recipe that may be easily modified. Due to the fact that it needs very little cutting, I have attempted to utilize beansprouts, onion, garlic, and ground beef (mince). If you are looking for a suitable replacement for the bean sprouts, you may use cabbage that has been finely sliced, carrots that have been cut into matchsticks, baby spinach or even regular spinach, or even kale that has been finely sliced. Simply toss them in with the bean sprouts at the same time, and allow them to wilt.
When using additional veggies that need longer cooking times and that release water when cooked, such as peppers, zucchini, or mushrooms, it is important to cook these vegetables first and then remove them from the pan. If you do not do this, the vegetables will release an excessive amount of liquid while the noodles are cooking, which will result in an excessive amount of water. Next, continue with the recipe, and then add them in at the very end.
Use either instant noodles or ramen noodles.
Let’s just say that this recipe is a far cry from the plonk-in-water-add-veg that you probably overdosed on. I don’t know whether you have a hang up with instant noodles – whether it’s because of excessive consumption during your time at university or because of health concerns – but let’s just say that this recipe is a completely different thing.
Here in this recipe, I am making the most of the noodles that can be cooked in a short amount of time, as well as the form of the noodles cakes, which is flat, so that they can be cooked in a pan that is shallow.
Due to the fact that we are going to throw away the soup spice mix, any quick noodles or ramen noodles will work just well. You may also purchase the noodle cakes by themselves, without any seasoning, in bigger quantities of five or more.
These Asian Beef Ramen Noodles are versatile enough to be used with any other kind of noodles, so if you don’t have instant noodles or if you simply can’t seem to get over your time spent in college, you can use them instead. Noodles made with rice, wheat, or eggs, either dried or fresh.
In all honesty, I would want to inquire if this seems to be similar to any quick ramen noodles that you may have had throughout your time spent in the dormitory? 😉
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