INGREDIENTS:

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded

1/3 cup beef stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon Sriracha, or more, to taste

1 tablespoon toasted sesame oil

1 pound lean ground beef

1 cup diced sweet onion

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 green onions, thinly sliced

1/2 teaspoon toasted sesame seeds

DIRECTIONS:

1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
2. In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar, and Sriracha.
3. Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
4. Stir in garlic and ginger until fragrant, about 1 minute.
5. Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
6. Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
7. Serve immediately, garnished with green onions and sesame seeds, if desired.

OR (try this variation)

INGREDIENTS:

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded

1/3 cup chicken stock

1/4 cup oyster sauce

1 tablespoon rice wine vinegar

1 teaspoon Sriracha, or more, to taste

1 tablespoon canola oil

1 pound boneless, skinless chicken thighs, diced

1 1/2 cups small broccoli florets

1 cup diced sweet onion

1 cup diced red bell pepper

1 cup sliced shiitake mushrooms

3 cloves garlic, minced

1 tablespoon freshly grated ginger

2 green onions, thinly sliced

1/2 teaspoon toasted sesame seeds

DIRECTIONS:

1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar, and Sriracha.
3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
4. Stir in broccoli, onion, bell pepper, and mushrooms until tender, about 4-5 minutes.
5. Stir in garlic and ginger until fragrant, about 1 minute.
6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
7. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
8. Serve immediately, garnished with green onions and sesame seeds, if desired.

Things to consider about this recipe: 

• Ramen noodles provide carbohydrates, which are an energy source for the body. However, the noodles are often refined and may lack fiber. The beef/chicken stock can provide flavor, collagen, and minerals. Lean ground beef is a good source of high-quality protein, B vitamins, iron, and zinc, all of which are essential for muscle repair, immune function, and energy. If you are looking for a red meat substitute, use the alternative recipe with chicken thighs as it is lower in saturated fat.
  • However, the sodium content may be elevated due to oyster sauce and stock, so if you are watching your sodium intake, choose low-sodium alternatives and use seasonings like herbs for flavor.