Beef Ramen Noodle Helper

Get some water boiling.

Chop up the dried shiitake mushrooms to hydrate faster and save a step later.

Put the chopped mushrooms into a heatproof bowl and cover with 3/4 cup of boiling water to create a quick mushroom broth.

Cover the bowl with plastic wrap to trap in heat and allow the mushrooms to soak.

Put the eggs into the remaining boiling water and cook for 7 minutes for a soft boiled egg with a jammy center.

Once 7 minutes has elapsed, carefully remove the eggs and plunge them into an ice cold water bath to stop cooking.

While the eggs chill, mince some garlic cloves.

Slice up the greens of the green onions and set aside for finishing.

Slice up the whites of the green onions and combine them with the minced garlic to build flavor.

Peel the soft boiled eggs and put them back into the water bath to wash off any fragments.

Use certified Angus beef ground chuck for the recipe.

Heat high temp oil in a skillet over medium high heat and sear the ground beef, breaking it up into larger chunks and seasoning with salt and pepper.

Once mostly cooked, add the garlic and green onions to the beef and stir to release their flavor without burning them.

Add the pre shredded slaw mix to the skillet.

Add 2 cups of water, the mushrooms with their soaking liquid, sambal, soy sauce, sesame oil, rice vinegar, and dried ginger to the skillet.

Bring everything to a simmer and stir well to combine.

Add the ramen noodles to the simmering liquid, saving the seasoning packets for another time.

Nestle the ramen noodles into the liquid and cover, cooking for 2 minutes without peeking.

After 2 minutes, flip the noodles and cover, cooking for an additional 2 minutes to ensure even cooking.

Once the noodles are cooked through, fold all the ingredients together gently to keep the noodles intact.

Add the rest of the sliced scallion for fresh flavor.

Plate the dish and add the soft boiled egg to complete the bowl.

Equipment Needed

Spice Level: