Beef Ramen Noodles Recipe for 4 Servings

Instructions:

1. Boil a large pot of water and drop in the 3 packs instant ramen noodles. Cook for only 2 to 3 minutes until they are barely tender but still have a firm snap in the center. Drain them immediately and set aside. Note: They will finish cooking in the sauce later, so undercooking now prevents mushiness.
2. In a large skillet over medium high heat, add the 1 lb ground beef. Spread it out into one flat layer and let it sit for 3 minutes until a dark, mahogany crust forms on the bottom. Note: Resisting the urge to stir is what builds the deep flavor found in a [Beef Lo Mein Recipe](https://gokitchenzone.com/recipes/beef-lo-mein/).
3. Break the beef into small crumbles with your spatula. If there is an excessive amount of liquid fat (more than 2 tablespoons), spoon some out. We want just enough to fry the aromatics.
4. Add the 1 tbsp grated ginger and 3 cloves minced garlic to the beef. Sauté for about 1 minute until the aroma is fragrant and the garlic is golden.
5. Toss in the 2 cups shredded carrots or broccoli slaw. Stir fry for 2 minutes until the vegetables are vibrantly colored and slightly softened but still retain a crisp bite.
6. In a small bowl, combine the 1/4 cup soy sauce, 2 tbsp hoisin sauce, and 1 tbsp brown sugar. Pour this mixture directly over the beef and vegetables, stirring to deglaze any brown bits stuck to the pan.
7. Add the cooked noodles back into the skillet. Use tongs to lift and fold the noodles into the beef mixture until every strand is coated in the velvety brown sauce.
8. Remove from heat and drizzle with 1 tsp sesame oil. Scatter the 3 sliced green onions and 1 tsp toasted sesame seeds over the top. Serve immediately while the steam is rising and the noodles are at their silkiest.