How to make Ramen Noodles – in ONE POT!
Yes, you read correctly—you can make these Asian Beef Ramen Noodles in just one pot! Sure, it saves cleaning up an additional pot when you cook the noodles separately, but in this recipe, what matters most is that the starch in the noodles serves as a thickener for the sauce, which doesn’t contain any cornflour, cornstarch, or other thickening agents.
This is how the recipe works: cook the beef and onion for 4 minutes, then cook the noodles for 2 to 3 minutes, MAX!
- The key to the flavor in this recipe is to get the beef really caramelized while it is cooking with the sauce;
- Create a well in the middle, fill it with water, and then drop the uncooked instant or ramen noodles into it. This protects the beef from losing its caramelization by boiling in the water in addition to providing space for the noodles to sit in the water;
- Turn the noodles after 45 seconds, and 30 seconds later they should be loose enough to mix with the beef and sauce;
- Toss in a generous helping of beansprouts (a fantastic no-chop vegetable option!), then serve.
- When the ramen noodles are cooked, the liquid has been absorbed or evaporated, leaving the perfectly cooked noodles with a lovely sauce coating.
The best thing about this method is that, because the noodles cook in two to three minutes, the recipe HAS to be extremely quick. Any longer and they become too soft!.
Got beef mince? You can do better than Spag Bol.
View all the recipes for ground beef and beef mince (yes, Spag Bol is included!). ).
Ramen Noodles OR Instant Noodles
I’m not sure if your dislike of instant noodles stems from overindulging during your time in college or from health issues, but this recipe is nothing like the plonk-in-water-add-vegetables that you most likely overindulged in.
The quick-cook noodles and the flattened noodles cakes’ ability to be cooked in a shallow skillet are what I’m utilizing most in this recipe.
You can use any kind of instant or ramen noodles as long as you throw out the soup seasoning mix. Also available in larger packs of five are the noodle cakes alone (without any seasoning).
These Asian Beef Ramen Noodles are perfect with any other kind of noodles if you don’t have any on hand or just can’t get over your dorm days. Dried or fresh, rice or wheat / egg noodles.
However, I must ask you honestly: does this resemble any instant ramen noodles you’ve ever had in your dorm room? – Nagi x
