#Quick #Asian #Beef #Ramen #Noodles
Quick Asian Beef Ramen Noodles
#Quick #Asian #Beef #Ramen #Noodles
I have already shared stories where Dozer was randomly recognized on the street by readers (ah, that makes me proud!) And the strange occasion when I was recognized. Still in a state of helplessness. I wait for the time to pass when I just find myself being dolled up for an evening.
Well, when 3 total strangers in the space of 2 weeks tell you that these Asian beef bowls are one of their favorites because they are so tasty but quick and easy, it sparked a thought - why not not make a version of ramen noodles ??
Then the thought came to life.
This caramelized / ground beef is just a bomb! I just want to choose everything !!! (Seriously, who speaks like that at my age ?? 🙄)
I hinted at a cheeky little tip that makes this ramen noodle recipe even faster than you'd expect - and here it is:
How To Make Ramen Noodles - IN A POT!
Yes, that's right, these Asian beef ramen noodles are made in ONE POT !!! Of course, it saves on washing an extra pan to cook the noodles separately, but for this recipe the most important factor is that the starch in the noodles acts as a thickener for the sauce (which has no corn flour / cornstarch or other thickener).
Here is how this recipe works - 4 minutes for onion and beef, 2 to 3 minutes for noodles, MAX!
First cook the beef with the sauce - make it well caramelized as this is the key to the flavor of this recipe;
Make a well in the center, add water, plonk uncooked instant noodles or ramen in the water. This serves two purposes: to make room for the noodles to sit in the water AND to protect the beef from losing its caramelization by boiling in the water;
After 45 seconds, turn the noodles over, then 30 seconds later, they will be loose enough to throw the sauce and the beef;
Add a large handful of bean sprouts (excellent vegetarian option without chopping!), Mix more then serve;
When the ramen noodles cook, the liquid is absorbed / evaporated, leaving a nice layer of sauce on the perfectly cooked noodles.
#Quick #Asian #Beef #Ramen #Noodles
I have already shared stories where Dozer was randomly recognized on the street by readers (ah, that makes me proud!) And the strange occasion when I was recognized. Still in a state of helplessness. I wait for the time to pass when I just find myself being dolled up for an evening.
Well, when 3 total strangers in the space of 2 weeks tell you that these Asian beef bowls are one of their favorites because they are so tasty but quick and easy, it sparked a thought - why not not make a version of ramen noodles ??
Then the thought came to life.
This caramelized / ground beef is just a bomb! I just want to choose everything !!! (Seriously, who speaks like that at my age ?? 🙄)
I hinted at a cheeky little tip that makes this ramen noodle recipe even faster than you'd expect - and here it is:
How To Make Ramen Noodles - IN A POT!
Yes, that's right, these Asian beef ramen noodles are made in ONE POT !!! Of course, it saves on washing an extra pan to cook the noodles separately, but for this recipe the most important factor is that the starch in the noodles acts as a thickener for the sauce (which has no corn flour / cornstarch or other thickener).
Here is how this recipe works - 4 minutes for onion and beef, 2 to 3 minutes for noodles, MAX!
First cook the beef with the sauce - make it well caramelized as this is the key to the flavor of this recipe;
Make a well in the center, add water, plonk uncooked instant noodles or ramen in the water. This serves two purposes: to make room for the noodles to sit in the water AND to protect the beef from losing its caramelization by boiling in the water;
After 45 seconds, turn the noodles over, then 30 seconds later, they will be loose enough to throw the sauce and the beef;
Add a large handful of bean sprouts (excellent vegetarian option without chopping!), Mix more then serve;
When the ramen noodles cook, the liquid is absorbed / evaporated, leaving a nice layer of sauce on the perfectly cooked noodles.
