YATSOBI (BEEF, CABBAGE AND RAMEN NOODLE STIR-FRY)
This is excellent. A friend at work gave me the recipe and she got it off the internet. I made it tonight with a few minor changes and loved it. It makes a lot but reheats well.
Provided by Nimz_
Categories Asian
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
- Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
- Heat the bacon grease over medium heat.
- Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
- Add 2 - 4 tbls. soy sauce.
- Add carrots and cook for 2-3 minutes.
- Add cabbage & red bell pepper.
- Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
- Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
- Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
- Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
- Serve with extra soy sauce to taste.
Nutrition Facts : Calories 378.6, Fat 16, SaturatedFat 6.5, Cholesterol 54.6, Sodium 1082.1, Carbohydrate 36.6, Fiber 7, Sugar 10.6, Protein 23.9
STIR-FRIED NOODLES WITH PORK, CABBAGE, AND GINGER (YAKISOBA)
The most popular person at any Japanese street festival is the yakisoba guy. Standing at a small cart with a hot griddle, he wears a twisted hair band and holds two giant spatulas, one in each hand. With great energy and fanfare he stir-fries a heap of vegetables and pork with chukasoba noodles-the yellow, springy Chinese-style wheat noodles more commonly known as ramen. He finishes with a glug of the special bottled sauce that tastes like a spicier version of tonkatsu sauce, and customers walk toward him like zombies. At home, however, the dish is best cooked one portion at a time.
Provided by Masaharu Morimoto
Categories HarperCollins Noodle Pork Cabbage Ginger Dinner
Yield Serves 1
Number Of Ingredients 10
Steps:
- Heat the oil in a medium-wide nonstick or cast-iron skillet over high heat until the oil shimmers. Add the pork belly, onion, and carrot and cook, stirring frequently, for about 30 seconds. Add the cabbage and cook, stirring, until it wilts slightly and the onion is lightly browned at the edges, about 3 minutes.
- Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes. As you toss, gently separate the strands. (If the noodles don't separate easily, add a splash of water to the pan.) Add the sauce and continue to cook, tossing, until thoroughly coated, about 1 minute. Season with more sauce to taste, toss well, and transfer to a bowl. Top with the beni shoga, bonito flakes, and aonori. Eat right away.
BEEF RAMEN STIR FRY
Make and share this Beef Ramen Stir Fry recipe from Food.com.
Provided by Queen of Everything
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large saucepan 2/3 full of water.
- Bring to a boil.
- When water boils, add ramen noodles and cook 3 minutes.
- Drain.
- Meanwhile, in a wok or large frying pan, heat oil on high heat.
- Add beef, vegetables, teriyaki sauce, garlic, ginger, and seasoning packets from ramen noodles.
- Stir fry until beef is cooked through.
- Add noodles and toss to combine.
STIR-FRY RAMEN
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Provided by Shelley Lima
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 51m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g
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