One-pan Beef Ramen Noodle

By: Simple Home Edit by Nicole Maguire

Sauce • ¼ cup (60 ml) tamari or all-purpose soy sauce • 2 tsp sesame oil • ¼ cup (60 ml) hoisin sauce • 2 tbsp mirin
Stir-fry • 1 tbsp oil (olive oil or a neutral oil) • 500 g (1 lb 2 oz) minced (ground) beef • 2 tsp freshly minced garlic • 250 g (9 oz) ramen noodles (or 3 x 85 g/3 oz ramen noodle packets, or any other instant noodle packets, flavouring sachets discarded) • 2 cups (500 ml) water • 1 bunch baby bok choy, finely sliced • handful slices snow peas
To serve • 1 tbsp sesame seeds • Chilli crisp (optional) • 1 spring onion (scallion), finely sliced

Sauce 1. In a small bowl, combine the sauce ingredient
Stir-fry 1. Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds. 2. Add the minced (ground) beef. Cook, stirring, for 3–4 minutes, breaking it up with a spatula or wooden spoon, until browned and cooked through.
3. Add the sauce, stir to combine and cook for 2–3 minutes until slightly thickened. Push the beef to the outside of the pan, creating a space in the middle of the pan. 4. Place the noodles in the centre of the pan. Add the water. The noodles will not be completely submerged – they will be half-submerged, and that is okay.
5. Place the lid on and cook the noodles for 1 minute. 6. Remove the lid, turn the noodles with tongs, cover and cook for a further 1 minute or until the noodles are just pliable (they will continue