RAMEN BURGERS RECIPES

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BEEF WITH RAMEN NOODLES RECIPE: HOW TO MAKE IT



Beef with Ramen Noodles Recipe: How to Make It image

I made up this recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 12

1 package (3 ounces) beef ramen noodles
1 tablespoon cornstarch
1 cup beef broth, divided
1 tablespoon vegetable oil
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon soy sauce
1 can (14 ounces) whole baby corn, rinsed and drained
1 cup fresh broccoli florets
1/2 cup chopped sweet red pepper
1/2 cup shredded carrot
2 green onions, cut into 1-inch pieces
1/4 cup peanuts

Steps:

  • Set aside seasoning packet from noodles. Cook noodles according to package directions; drain and keep warm., In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. , In a large skillet, heat oil over medium heat; add beef. Cook and stir until beef is no longer pink, 3-5 minutes. Add soy sauce; cook until most liquid has evaporated, about 1 minute. Remove beef and keep warm., In the same skillet over medium heat, add corn, broccoli, red pepper, carrot, onions and remaining 3/4 cup broth. Stir in contents of reserved seasoning packets. Cook and stir until vegetables are crisp-tender, 4-6 minutes., Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add reserved beef and noodles to skillet; heat through. Top with peanuts.

Nutrition Facts : Calories 601 calories, FatContent 28g fat (8g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 2086mg sodium, CarbohydrateContent 47g carbohydrate (7g sugars, FiberContent 8g fiber), ProteinContent 40g protein.

PEANUT BUTTER RAMEN RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Peanut Butter Ramen Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

10 ounces ramen noodles, without the seasoning packet
2 tablespoons plus 2/3 cup olive oil 
One 12-ounce bag frozen stir-fry veggie medley, thawed
1/2 cup creamy peanut butter (I like Jif) 
6 tablespoons sweet chili sauce 
2 tablespoons low-sodium soy sauce 
1 lime, juiced 
1/2 cup finely chopped green onion 
2 teaspoons red pepper flakes 
3 cups shredded rotisserie chicken 

Steps:

  • In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
  • Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
  • Transfer to a large serving dish and serve warm.

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