Quick Ramen Noodles with Bok Choy and Ground Beef
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 670, total fat 32 G., saturated fats 12 G., proteins 34 G., carbohydrates 63 G., fiber 4 G., cholesterol 75 mg, sodium 2550 mg, sugar 0 G.
Calories 670, total fat 32 G., saturated fats 12 G., proteins 34 G., carbohydrates 63 G., fiber 4 G., cholesterol 75 mg, sodium 2550 mg, sugar 0 G.
Add ground beef stir-fried with shiitake mushrooms in Asian spices and bok choy to basic instant noodles, and you'll have a delicious dish straight out of an Asian restaurant. The highlight of this ramen is the fried ginger and garlic topping and thin strips of hot Fresno pepper. The noodles are very filling, nutritious, and warming. Spicy food lovers will be delighted.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g lean ground beef
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp chopped green onions
- 2 tbsp chopped peeled ginger
- 3 cloves garlic, chopped
- 2 tablespoons of vegetable oil
- 1.5 cups chopped shiitake mushroom caps (about 170 g)
- 4 bunches small bok choy, cut lengthwise into 4 pieces
- 4 x 85g packages of instant noodles (preferably spicy), leaving only 1 seasoning packet
- 1 Fresno chili, seeded and thinly sliced lengthwise
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Cooking the dish according to the recipe:
- In a bowl, combine the ground beef, hoisin sauce, soy sauce, green onions, half the ginger and garlic, and 1/2 teaspoon each of salt and black pepper. Heat 1 tablespoon of vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the ground beef, until darkened, about 5 minutes.
- Add the mushrooms to the skillet and cook, stirring, until wilted, 1-2 minutes. Transfer the mixture to a bowl. Wipe out the skillet and heat the remaining 1 tablespoon oil over medium heat. Add the remaining ginger and garlic and cook until golden, 2-3 minutes; set aside.
- In a large saucepan, bring 4 cups of water to a boil over high heat. Add the bok choy and noodles along with the seasoning packet. Cover and cook, stirring once, until the bok choy is wilted and the noodles are tender, about 4 minutes. Add the meat mixture to the pan and stir. Top each serving with the ginger-garlic mixture and chopped chili pepper.
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