One Pan Beef Ramen Noodles

By: Emily Marshall

¼ cup (60 ml) tamari or all-purpose soy sauce
2 tsp sesame oil
¼ cup (60 ml) hoisin sauce
2 tbsp mirin
1 tbsp oil (olive oil or a neutral oil)
500 g 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)
2 cups (500 ml) water
1 bunch baby bok choy, finely sliced
1 carrot peeled and chopped
1 tbsp sesame seeds
Chilli crisp (optional)
1 spring onion (scallion), finely sliced

In a small bowl, combine the sauce ingredients.
Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds.
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.
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.
Place the noodles in the centre of the pan. Add the water.
Place the lid on and cook the noodles for 1 minute.
Remove the lid, turn the noodles with tongs, cover and cook for a further 1 minute or until the noodles are just pliable
Remove the lid and toss in the bok choy and carrot. Use tongs to toss the noodles, beef and vegetables until they are well combined. Cook, tossing, for 1 minute until the vegetables have slightly softened to your liking and the noodles have cooked through.
Serve immediately topped with sesame seeds, chilli crisp (if using) and sliced spring onion.