For as long as I can remember, ramen stir-fry has been one of my top 5 favorite dinners. When we were kids, anytime the large red wok was set onto the counter, we knew exactly what we were having for dinner! Ramen stir-fry is one of those quick “one pot” dishes that is so easy to put together after a busy day when you just need to get dinner on the table quickly. This dish is easy to customize to your own taste preferences. Add to ingredients or take away ingredients, whatever you like! To put this into recipe form, I really had to pay attention to how I make this, because, let’s be honest, usually this meal consists of me browning the ground beef and just eyeballing ingredients—throwing everything together as I go along.
The star of the show in this recipe is Lotus Foods’ Wide White Rice Ramen Noodles. These noodles are organic, never fried, and have a single (and wholesome) ingredient—organic white rice! I used one whole bag of these noodles, which included four ramen “cakes.” Cook these noodles for just 7 minutes and they are ready to enjoy!
Ingredients:
1 lb ground beef
4 ramen cakes (I use Lotus Foods White Rice Ramen)
1 32 floz container of beef broth
½ chopped onion (white or green)
1 cup broccoli
8 oz can water chestnuts
1 cup sliced bell peppers
1 14.5 oz can of green beans (I use Azure Market Frozen Green Beans)
3/4 cup Bragg’s Liquid Aminos
2 Tbsp olive oil
1 Tbsp garlic powder
1 Tbsp onion powder
Black pepper to taste
Instructions:
Brown ground beef in a large deep frying pan or wok.
Strain ground beef so there is no grease left.
Add 2 Tbsp olive oil to pan, put ramen cakes on top of ground beef in pan.
Pour beef broth and Liquid Aminos over the ramen cakes.
Add the remaining ingredients and let cook on medium-high heat for the next 25-30 minutes.
Break up ramen noodles and mix ingredients together.
Cool for 5 minutes and enjoy!