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Pork & Ramen Noodles
with Carrots & Peppers
25 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
To top delightfully chewy ramen noodles, you’ll make a saucy stir-fry of pork, carrots, and bell pepper coated in an umami-rich combo of soy glaze, sesame oil, gochujang, and more.
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NutritionPER SERVING
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Calories810 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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½ lb Fresh Ramen Noodles (Previously Frozen)
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6 oz Carrots
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2 Tbsps Soy Glaze
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2 Scallions
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
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2 tsps Gochujang
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1 Tbsp Rice Vinegar
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1 Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. In a bowl, combine the soy glaze, vinegar, sesame oil, 1/4 cup of warm water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to combine.
2
Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
3
Brown the beef
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil.
4
Add the vegetables
Add the sliced white bottoms of the scallions, sliced pepper, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the beef is cooked through.
5
Finish & serve your dish
To the pan of cooked beef and vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. In a bowl, combine the soy glaze, vinegar, sesame oil, 1/4 cup of warm water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Whisk to combine.
2
Cook the noodles
Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
3
Brown the beef
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned. Carefully drain off and discard any excess oil.
4
Add the vegetables
Add the sliced white bottoms of the scallions, sliced pepper, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the vegetables are softened and the beef is cooked through.
5
Finish & serve your dish
To the pan of cooked beef and vegetables, add the cooked noodles and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds and sliced green tops of the scallions. Enjoy!
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