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Saturday, July 7, 2007
Asian Beef and Ramen Noodles
Beef is easier to slice thinly if it is partially frozen. Freeze the beef for 30 minutes before slicing.
Discard one seasoning packet from the ramen noodles and break the noodles into pieces. Heat oil in a nonstick skillet over medium heat. Add thinly sliced beef and cook and stir for 3 minutes. Remove the meat and toss with 1/2 of one seasoning packet from the noodles.
Add the onion, garlic, and the broccoli and carrots and saute until almost cooked, about 7 minutes, stirring frequently. Stir in the red bell pepper. Add water, ground ginger, noodles, rest of seasoning packet, and snow pea pods and stir. Bring to a boil.
Reduce the heat and simmer for 5 to 7 minutes, or until the noodles and vegetables are tender, stirring occasionally. Add the beef and stir to combine. Cook for 1 minute longer and serve. 4-6 servings.
Bell peppers are excellent sources of Vitamin A and C. Vitamin A and C are powerful antioxidants which reduce the risks of both cardiovascular diseases and cancer. In this recipe, we specifically chose the red bell pepper, which is the riper version of the green one, as it contains the highest amount of Vitamin C and also has phytonutrients which are good for the eyesight.