Egg Roll in a Bowl Ramen
Serves 1
Directions
- 1Cook onions in a pan until softened and brown, then add shredded carrots and ground beef.
- 2Add chicken broth, minced garlic, minced ginger, and coleslaw mix. Cover to soften the cabbage.
- 3Stir in soy sauce, rice vinegar, sesame oil, sea salt, and black pepper. Sauté until charred.
- 4Mix in cooked ramen blocks.
- 5In a separate bowl, whisk Greek yogurt, honey, Sriracha, and rice vinegar to make the Bang Bang sauce.
Ingredients
- 200 g sweet onion
- to taste shredded carrots
- 1 pound 96/4 lean ground beef
- to taste chicken broth
- to taste minced garlic
- to taste minced ginger
- 500 g coleslaw mix
- to taste soy sauce
- to taste rice vinegar
- to taste sesame oil
- to taste sea salt
- to taste black pepper
- 2 whole ramen block
- to taste greek yogurt
- to taste honey
- to taste sriracha
- to taste rice vinegar
Equipment
panbowl
Tips
- Cook ramen slightly undercooked so it doesn't get soggy when added to the hot stir fry mix.
- Make the sauce first and let it sit for at least 30 minutes to let flavors infuse.
