Chop Suey with Ramen

A heaping serving of ground beef, bean sprouts and assorted other veggies in a generously juicy sauce commonly served over white rice, but this time I opted for ramen noodles as the carb. 

Ingredients:

 t tbsp vegetable oil

1 lb ground beef

2 tsps minced garlic

1 ramen noodle cake (discard flavour packet)

218 ml (7 oz) can sliced water chestnuts 

1 carrot, shredded

3 green onions, sliced and divided white and green

2 celery stalks, sliced

370 g (13 oz) bean sprouts

1 cup water

salt and pepper to taste

 

Sauce:

1 1/2 tbsps soya sauce

1 1/2 tbsps oyster sauce

1 tbsps mirin or red wine vinegar

2 tsps sesame oil

1/2 tsp sugar (if using red wine vinegar)

 

Combine the sauce ingredients and set aside.

Heat oil to medium high in a wok or skillet. Add the beef and garlic and cook until no pink remains in the beef. Add the sauce and cook for 1 minutes. Add the carrot, celery, water chestnuts and white part of the green onions. Cook 1-2 minutes. Then push everything to the sides making a well in the center. Add water and place the ramen in the center pressing down to get into the water. (It won't be completely covered by the water, that's ok). Cover and leave to simmer for 1 minute then flip the ramen and cook 1 minute longer. You could use 2 ramen cakes for a more noodly dish but I wanted to highlight the veggies!

Separate the noodles with a fork and add the bean sprouts, green slices of green onion, salt and pepper. Stir together and cook 2 minutes longer.

Serves 4-5

Happy Year of the Dragon!

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂