Browsing Tag:

noodles

Dinner Recipes

Easy Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it’s on the table in less than 30 minutes!

Beef and Broccoli Ramen Stir Fry

How to Prep Beef for Stir Fry

To prepare the beef for cooking, I recommend trimming off any large pieces of fat from the steak and then slicing it into about 1/4-inch thick strips. Some steaks will have a grain to them, and if yours does, you should slice against the grain, which will lead to a more tender finished steak. Don’t use roast cuts such as chuck roast or round roast, or something like skirt steak, which can be tough if not cooked correctly.

Which Ramen Noodles to Use for Stir Fry

I use cheap soba noodles for this stir fry. Nothing fancy,but you can use a wide range of noodles for this dish. Just discarded the seasoning packet. Don’t worry, the homemade sauce is way much better!

How to Make the Stir Fry Sauce

This sauce has a fair number of ingredients in it, but they are all doing something. The soy sauce and sesame oil give a savory umami taste; the honey and hoisin sauce bring some sweetness to it, and the garlic and ginger add a bright aromatic flavor.

Beef and Broccoli Ramen Stir Fry

The recipe makes a lot of sauce. I like this recipe to be pretty saucy, like you would get from a Chinese takeout box. But if you are worried it’s too much sauce, start by adding half of it to the stir fry and then taste. Add more if you think it needs more. If you do have leftover sauce, it keeps fine in the fridge for a week.

Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it's on the table in less than 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 1 pound flank steak thinly sliced across the grain
  • 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 head broccoli cut into florets
  • 1 tablespoon olive oil
  • ½ teaspoon sesame seeds

For the sauce

  • ¾ cup beef broth
  • ¾ cup reduced sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • ¼ cup honey
  • 3 tablespoons brown sugar packed
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha optional

Instructions
 

  • In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
  • In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  • Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
  • Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
  • Serve immediately with sesame seeds and sriracha, if desired.
Chicken Recipes/ Dinner Recipes

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!

Kung Pao Chicken Noodle Stir-Fry

Asian cuisine flavors, specifically Oriental cuisine like Chinese, Japanese, Korean and Thai, are simply out of this world amazing. It is astounding the kind of flavor profile you can create with just a few choice ingredients and in one bowl of piping hot, spicy noodle bowl.

Stir fries are so easy. You can make them with almost anything you have lying around in the fridge or freezer. I resort to stir-fried chicken or meat recipes most often on Friday nights, when I seem to have missed yet another grocery run. So a quick 30-minute one-bowl meal that is delicious and gets everyone excited is what I go for.

Seriously, this quick and easy recipe is pretty much everything I love in a good stir-fry. It’s the perfect clean-out-the-fridge kind of meal, easy to customize whatever veggies or proteins (shrimp, beef, pork, or tofu would be other delicious options) you might have on hand. It can be made with whatever kind of noodles (pasta, rice noodles, udon, etc.) and/or veggie noodles (zucchini, sweet potato, etc.) you prefer. It’s tossed with the most delicious zesty kung pao peanut sauce, that you can make as spicy or as mild as you’d like.

As with any good stir-fry, the star of this recipe that ties everything together — and will undoubtedly have you going back for seconds — is this delicious sauce.

Kung Pao Chicken Noodle Stir-Fry

I went with a traditional kung pao-ish base for this one, made with an extra heaping spoonful of peanut butter to give it that irresistible balance of sweet and savory with a bit of a kick. And good grief, it was delicious. That said, feel free to tinker around with the ingredients and customize them to taste. If you’d like more heat, you can always stir in some extra chili garlic sauce (or go the traditional route and add in some dried red chiles). If you like yours more mild, you can omit the spicy ingredients entirely. And of course, always season to taste with salt and pepper.

Just whisk together your sauce. Then sauté the chicken, followed by the veggies, while your noodles are busy cooking. And then once everything is ready to go, give it a good toss together in the skillet until everything is coated evenly and the sauce thickens.

Kung Pao Chicken Noodle Stir-Fry

This Kung Pao Chicken Noodle Stir-Fry is made with chicken, vegetables and a homemade delicious kung pao peanut sauce. The recipe is quick and easy to make, totally easy to customize with your favorite noodles, veggies and protein. An amazing, restaurant quality dish made from home in just 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 8 ounces noodles of your choice I used linguine
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons peanut oil or olive oil divided
  • 8 ounces baby bella or white button mushrooms thinly sliced
  • 1 small white onion thinly sliced
  • 3 cloves garlic peeled and minced
  • 1 large zucchini spiralized (or chopped into bite-sized pieces)
  • toppings: chopped peanuts thinly sliced green onions, toasted sesame seeds

Kung-Pao Sauce Ingredients:

  • ¼ cup natural peanut butter
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • ½ cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon chili garlic sauce or sriracha
  • ½ teaspoon ground ginger

Instructions
 

To Make The Stir-Fry:

  • Cook noodles al dente according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.
  • While the noodles are being prepared, heat 1 tablespoon oil in a large sauté pan or wok over medium-high heat. Season chicken evenly with a few pinches of salt and pepper, then add it to the pan. Cook for 3-4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Transfer the chicken to a clean plate with a slotted spoon, and set aside.
  • Add the remaining 1 tablespoon oil to the pan, along with the onion and mushrooms. Sauté for 4 minutes, stirring occasionally, until soft. Add the zucchini* and garlic and sauté for 2 more minutes, stirring occasionally.
  • Stir in the Kung Pao Sauce, cooked chicken and rice noodles, and toss until everything is evenly combined. Cook for 1 more minute until it comes to a simmer.
  • Remove from heat and serve immediately, garnished with your desired toppings.

To Make The Kung Pao Sauce:

  • Whisk all ingredients together in a small bowl until combined. If you would like a spicier sauce, add an extra tablespoon or two of the chili garlic sauce.
Dinner Recipes/ Healthy Recipes

Healthy Beef Ramen Noodles Stir Fry

This delicious Beef Ramen Noodles Stir Fry is a easy budget-friendly way to use instant ramen! This healthy ramen noodles recipe is made with garlic, broccoli, soy sauce and more! Combined with quick homemade sauce, packed with amazing flavor! Just under 30 minutes to made, perfect for busy weeknights.

Healthy Beef Ramen Noodles Stir Fry

Everyone loves the instant ramen and the convenience they bring, but not everyone likes all that sodium and MSG in its spice packet. In that case, the answer is simple! Make your own stir fry sauce! This recipes is so simple, yet tastes better than anything in a packet! So perfect for quick mid-week meal!

Anything from Garlic Noodles to Pad Thai, noodles are always quick and easy to make and perfect for those days when you don’t want to fuss around with cooking and spending too much time in the kitchen. Ramen noodles are traditionally used in soup, but they are delicious used in other ways like crumbled in Asian salads, or stir-fried with a great sauce and some veggies.

Healthy Beef Ramen Noodles Stir Fry

How To Make Healthy Ramen Noodles Stir Fry

You will need 2 packages of noodles to make the ramen noodle recipe. Today there are tons of different varieties of Ramen noodles you can get. The most common are the dried ramen noodle packets, which you can find at most grocery stores. Some specialty stores will also carry gluten-free ramen noodle packs or fresh ramen noodles. All types will work well in this dish!

After you ready with your choice of noodles, start by boiling the noodles. Only 2 minutes. While they are cooking, we will make the stir fry! First, simply heat your vegetable oil in a medium skillet and sauté onion, garlic, bell pepper and broccoli. Only enough to make them soft, about two minutes. Then, removed the vegetables from the pan and added the ground beef. Once you cooked the beef, drain all its liquid and add back the vegetables.

Next is the sauce. Prepare the sauce by adding soy sauce, brown sugar, apple cider vinegar and garlic. If you not a fan of soy, you can replace the soy sauce with coconut aminos or tamari sauce. Once the sauce is set, drain cooked ramen noodles and toss them in the beef with sauce. Finally, topped the noodles stir fry with chopped green onions or sesame seeds!

 

Healthy Beef Ramen Noodles Stir Fry

So next time you are reaching for something quick to eat, you know there is a healthier alternative! You can now make this healthy ramen noodles recipe for lunch. Or, dinner. And, you can even add more spice. If so, add a bit more sriracha until desired heat is reached. Or, use less. So much better than instant Ramen packets! And so healthy!

Healthy Beef Ramen Noodles Stir Fry

This delicious Beef Ramen Noodles Stir Fry is a easy budget-friendly way to use instant ramen! This healthy ramen noodles recipe is made with garlic, broccoli, soy sauce and more! Combined with quick homemade sauce, packed with amazing flavor! Just under 30 minutes to made, perfect for busy weeknights.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 2

Ingredients
  

  • 6 oz ramen noodles 2 packets with seasoning packets discarded
  • 1 lb. ground beef
  • 1 tbsp. vegetable oil
  • ½ head broccoli cut into florets
  • 1 red bell pepper chopped
  • 1 large onion chopped
  • Salt
  • Pepper

Sauce

  • ¼ c. soy sauce
  • 1 tbsp. apple cider vinegar
  • 1 clove garlic minced
  • 1 tbsp. brown sugar
  • 2 tsp. sriracha
  • 1 scallion chopped

Instructions
 

  • In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, 5 minutes. Remove from the pan.
  • Add ground beef, season with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat and return vegetables back to the skillet
  • Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.
  • In a medium saucepan, bring water to a boil. Add cooked ramen noodles and cook until tender, 2 minutes. Drain.
  • Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with green onions and serve.