Stir-fried ramen noodles is my go-to recipe for a quick weekday dinner. Last night, I made a stir-fried ramen with beef for us, and my husband loved it. He enjoyed the flavor and a variety of textures in the dish so much, he cleared his plate when I am only half-way through.
In this post, I would like to share how I made this convenient and delicious dish with you. Whether you are looking for a quick weeknight dinner recipe, or you like eating stir-fried noodles, I hope you find it helpful!
For main ingredients, I used beef flank steak, red onion, cabbage, green onion and fresh ramen noodles, that’s it!
Flank steak is a lean cut of meat, to use in a stir-fry dish, I recommend cutting it across the grain of the meat, otherwise, it can be a bit tough. Other types of beef that are great for making a stir-fry are tender cuts such as sirloin, ribeye, tenderloin, etc.
For the noodles, you could use either fresh ramen noodles (available in most Japanese markets) or instant ramen.
The first step is prepping the ingredients. For the ramen noodle, I cooked them until al dente (about a minute earlier than suggested time), rinsed under cold water to help wash the starches off and set them aside in a mesh strainer.
While the noodles are being cooked, I also cut the green onion and sliced the red onion and cabbage into slices. The total preparation process took me about 10 minutes!
The cooking process is easy and straightforward. I stir-fried the beef first, followed by the vegetables, the ramen noodles were added last. For seasoning, I used a combination of soy sauce, dark soy sauce, salt, ground pepper and oyster sauce. For detailed cooking instructions, please refer to the recipe section at the end of the post.
The flavorful noodles, tender beef, and crunchy green onion are my favorite parts of the dish. This dish and a quick oyster mushroom soup are a perfect match for a satisfying meal. And it only took me half an hour to prepare, if you are looking for a quick weeknight dinner recipe, I would recommend this recipe to you.
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- 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)
- 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).
- Pour the noodles into a mesh strainer to drain, rinse under cold water and set aside.
- 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.
- Add red onion, stir-fry until fragrant (about 30 seconds) toss in soy sauce and dark soy sauce, stir to mix well.
- Add cabbage and green onion, stir-fry 1-2 minutes or until soft before adding the noodles to the pan.
- Toss in salt, ground black pepper and oyster sauce, stir to mix the seasonings well with the ingredients.
- Stir-fry another 1-2 minutes before removing from the heat.
- Transfer to a large plate or bowl, serve while hot and enjoy!
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.