Let’s Cook!
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground meat and cook, breaking it up, until browned.
- Add onion, garlic, and ginger. Cook 2-3 minutes until onions are translucent and fragrant.
- Whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour over meat and vegetables; stir to combine.
- Add chicken broth and bring to a boil. Add ramen noodles and cook 3-4 minutes until tender.
- Stir in cabbage and carrots; cook 2-3 minutes until slightly wilted.
- Season with salt and pepper to taste (remember, the sauces are salty!).
- Remove from heat. Garnish with green onions and sesame seeds.
- Serve hot and enjoy!
Keto & Low-Carb Options
For a keto or low-carb version, substitute zucchini or shirataki noodles for the ramen. You can also reduce the sauce or use sugar-free alternatives. Adjust cooking time as needed.
Tips & Variations
- Customize veggies! Bell peppers, mushrooms, or snap peas add great flavor and texture.
- Spice it up! Add red pepper flakes or sriracha for extra heat.
- Boost the protein! Include cooked shrimp or diced chicken.
- Leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
- Can I use different ground meat? Yes! Ground chicken or turkey work well. Adjust cooking time accordingly.
- Vegetarian version? Substitute ground meat with crumbled tofu or tempeh and add extra veggies.
- Can I make it spicier? Absolutely! Add red pepper flakes or sriracha.
- Can I freeze leftovers? It’s best not to freeze this dish; the noodles might get mushy.
- Can I skip the sesame oil? Yes, but it adds a delicious flavor!