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Beef Ramen Noodle Helper

Serves 4

Cuisine: Japanese

Category: Soups & Stews, Pasta & Rice Dishes

Perfectly seasoned ground beef, mushrooms, cabbage, scallions, and noodles served in a bowl with soft-boiled eggs. Make this easy Beef Ramen Noodle Helper recipe for a flavor-packed meal.

Prep Time

10 mins

Other Time

Cook Time

25 mins

Total Time

35 mins

Ingredients:

1 pound Certified Angus Beef^® ground beef
1 (.5-ounce) pack dried mushrooms, roughly chopped
4 large eggs
2 teaspoons canola oil
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3 scallions, sliced with green and whites separated
2 cloves garlic, minced
3 cups shredded cabbage slaw mix
2 tablespoons sambal oelek
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon ground ginger
2 packages ramen noodles (discard flavor pack)

Instructions:

Bring 2-quarts of water to a boil in a saucepan. Place chopped mushrooms in a bowl, pour 3/4-cup boiling water over mushrooms and cover. Gently place whole eggs in the remaining water and boil 7 minutes. Submerge eggs in ice water to cool; peel eggs.
In a large skillet (with a tight-fitting lid) heat canola oil over medium-high heat. Add ground beef, season with salt and pepper; brown 5-6 minutes.
Stir in scallion whites and garlic, sauté 2 minutes and stir in slaw mix. Cook 2 minutes, stirring occasionally.
Stir in two cups water, mushrooms (including steeped water), sambal, soy sauce, sesame oil, vinegar and ginger; bring to a simmer.
Nestle the two bricks of ramen into the simmering meat, cover and cook for 2 minutes. Uncover, flip noodles over, cover and cook another two minutes.
Reduce heat to medium low; stir to incorporate all ingredients.
Cut eggs in half and serve on bowl of ramen noodle blend, garnished with scallion greens.