Egg Roll Ramen Skillet

Let’s Cook!

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add ground meat and cook until browned, breaking it up with a spoon.
2. Add onion, garlic, and ginger. Cook 2-3 minutes until softened and fragrant.
3. Whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour over meat and vegetables; stir to combine.
4. Add chicken broth and bring to a boil. Add ramen noodles and cook 3-4 minutes until tender.
5. Stir in cabbage and carrots; cook 2-3 minutes until slightly wilted.
6. Season with salt and pepper to taste (remember the sauces are salty!).
7. Remove from heat. Garnish with green onions and sesame seeds.
8. Serve hot and enjoy!

Keto & Low-Carb Options

For a keto or low-carb version, substitute zucchini noodles or shirataki noodles for the ramen. You may also want to reduce the sauce or use sugar-free alternatives.

Tips & Variations

• Customize veggies! Bell peppers, mushrooms, or snap peas add great flavor and texture.
• Spice it up! Add red pepper flakes or sriracha.
• Boost 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 other ground meats? Yes! Chicken or turkey work well.
• Vegetarian version? Use crumbled tofu or tempeh instead of meat, and add extra veggies.
• Can I make it spicier? Absolutely! Add red pepper flakes or sriracha.
• Can I freeze leftovers? Not recommended; noodles may become mushy.
• Can I skip the sesame oil? Yes, but it adds a nice flavor!