RAMEN ASIAN STEAK OR CHICKEN, OR SHRIMP AND NOODLES
2 tablespoons vegetable oil
1 pound top sirloin, thinly sliced
2 (3 ounce) packages “Oriental” flavor instant Ramen noodles, broken up into
2 cups broccoli florets, halved if large
1 cup thinly sliced carrots, cut diagonally
1 cup thinly sliced mushrooms
1/2 cup seeded and thinly sliced red bell peppers
2 cups water
1/2 teaspoon ground ginger
1 cup snow pea pods
1/2 cup sliced water chestnuts
1/2 cup fresh or frozen peas
2 tablespoons thinly sliced scallions
In a large skillet over medium-high heat, add the oil. Cook the beef for 3 minutes. Remove the meat and toss with 1 seasoning packet from the noodles.
Set aside. Add the broccoli, carrots, mushrooms, and red peppers and sauté
until almost cooked through, 8 to 10 minutes, stirring frequently. Add the water, ginger, noodles, and remaining seasoning packet and stir to combine. Bring to a boil. Add the snow pea pods, water chestnuts, and peas. Reduce the heat and simmer for 5 to 8 minutes, or until the noodles are tender, stirring occasionally. Add the beef and scallions and stir to combine. Cook for 1 minute.
Asian Chicken and Noodles: Substitute 1 pound of thinly sliced boneless
and skinless chicken breasts for the steak. Cook the chicken for 3 to 5
minutes, or until cooked through.
Asian Shrimp and Noodles: Substitute 1 pound of large peeled and deveined
shrimp for the steak. Cook the shrimp for 1 to 2 minutes per side, or until
just cooked through.