Today’s post is all about a new take on an old classic!!
Ramen Noodles was one of my favorite after school snacks while growing up, and quickly became my favorite late night food in college. I still argue that they are better cooked on the stove, than in the microwave, but to each their own!
This little recipe takes 15 minutes to make and is so tasty! Andrew was hesitant at first, but after trying it, he was sold. Inspired by a craving for Thai food and a dwindling pantry, this inexpensive meal will be perfect for anyone, on any budget.
1 white onion, diced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 heads of broccoli, destemmed
1 lb flank steak (or skirt steak), cut into 1” squares
2 packs of Ramen Noodles (any flavor)
½ cup reduced sodium soy sauce
6 cloves garlic
1 tsp cayenne
¼ cup chopped scallions
2 packets Stevia
Juice of 1 lime
In a Wok, drizzle the pan with olive oil and add the onion, peppers, and broccoli, seasoning with salt and pepper as desired.
Turn heat to medium and cook until tender. While the vegetables are cooking, drizzle a secondary skillet with olive oil and add the flank steak, again, seasoning with salt and pepper to taste. Cook over medium heat until browned.
Next, bring a pot of water to a boil and add the two packs of Ramen Noodles, no seasoning. Cook for 5 minutes, drain, and place to the side. Once all three components are finished cooking, combine all in the Wok and reduce heat to low.
In a mixing bowl, combine all of the ingredients for the sauce and whisk together. Drizzle over the stir-fry in the Wok and allow to marinate for 2-3 minutes. Now you’re ready to serve!