Ingredients
Method
- Heat a medium Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through, about 5 minutes.
- Add the cabbage, bell pepper, and garlic. Stir frequently and cook until the cabbage becomes translucent and the veggies start to soften, around 5 minutes.
- Pour in the chicken stock, soy sauce, and hoisin sauce. Bring the mixture to a boil over medium-high heat.
- Once boiling, add the ramen noodles. Use a spoon to submerge the noodles completely into the liquid. Reduce heat to medium, cover, and let cook undisturbed for 5-7 minutes or until the noodles are tender.
- Stir in the carrots. Cover again, remove from heat, and let sit for 1-2 minutes to soften the carrots in the residual heat.
- Garnish with scallions and toasted sesame seeds before serving. Enjoy!
Notes
Prep in advance: Slice all your veggies and garlic before you start cooking. It makes the process smoother and quicker. Use fresh noodles if you can: If you can find fresh ramen noodles, they take this dish to the next level. Don’t skip the garnish: A sprinkle of scallions and sesame seeds gives the final dish a fresh, restaurant-quality look. Store leftovers the right way: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of chicken stock to keep the noodles from drying out.