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