Stir-fried Ramen With Beef
Prep time
Cook time
Total time
Serves: 1-2
  • 1 serving ramen noodles (instant or fresh, I used fresh ramen noodles)
  • ¼ pound beef flank steak, cut into 3-inch long strips
  • 1 small red onion, sliced
  • ¼ cabbage, shredded
  • 2 stalks green onion, ends trimmed, cut into 3-inch long strips
  • For boiling the noodles:
  • 1 medium pot of water
  • a few drops of oil to prevent noodles from sticking together
  • For cooking and seasoning:
  • 2-3 tablespoons oil
  • 1 tablespoon soy sauce
  • ½ tablespoon dark soy sauce
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ tablespoon oyster sauce
  • For Garnishing:
  • 1 Thai red chili pepper (optional)
  1. Bring a medium pot of water to boil, drizzle in a few drops of oil and add the noodles. Loosen the noodles up with chopsticks and cook a few minutes according to the package instructions. Since we are going to stir fry the noodles later, the noodles only need to be cooked al dente (about 1 minute earlier than suggested time).
  2. Pour the noodles into a mesh strainer to drain, rinse under cold water and set aside.
  3. Heat oil in a stir-fry pan or wok over medium-high heat, stir in the beef, quickly stir-fry for a minute or two until no longer pink.
  4. Add red onion, stir-fry until fragrant (about 30 seconds) toss in soy sauce and dark soy sauce, stir to mix well.
  5. Add cabbage and green onion, stir-fry 1-2 minutes or until soft before adding the noodles to the pan.
  6. Toss in salt, ground black pepper and oyster sauce, stir to mix the seasonings well with the ingredients.
  7. Stir-fry another 1-2 minutes before removing from the heat.
  8. Transfer to a large plate or bowl, serve while hot and enjoy!
Add oil to the water while boiling the noodles helps prevent them from sticking together.
Rinse the noodles under cold water helps to wash off the starchy coating and the noodles are less likely to clump together when being stir-fried.
For best result, I recommend using medium-high heat and stirring frequently during cooking. I find a long chopstick come in real handy when stir-frying noodles.

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Recipe by Spice the Plate at