15 Minute Beef Ramen

 2 Tsp Olive Oil

1 lb ground beef

1/4 teaspoon kosher salt

3 garlic cloves, minced

1/4 cup tamari or soy sauce

1 1/2 cup chicken stock

2 tsp brown sugar

2 (3-oz) packages ramen, flavor packets can be discarded

9 oz slow mix (about 4 cups)

1 cup shredded carrots

Instructions

1. Heat large, high-sided skillet or heavy-bottom pan over medium-high heat. Add olive oil and ground beef, breaking apart meat into small chunks. Cook for 3 minutes until beginning to brown.

2. Add the salt and garlic, and cook until the meat is no longer pink, about 2-3 more minutes, stirring frequently.

3. Add soy, stock and sugar. Turn the heat to high and bring to a strong simmer.

4. Add the ramen noodles and cook 2-3 minutes or until noodles begin to soften but are not fully cooked, flipping the ramen several times to evenly coat the noodles in the broth.

5. Add the slaw and carrots, stirring to combine. Cook additional 2-3 minutes for the noodles to completely cook and the vegetables to soften. Serve immediately. 

Spring Veggie Stir Fry

• • Author: Cookie and Kate
   
  • Prep Time: 10 mins
   
  • Cook Time: 10 mins
   
  • Total Time: 20 minutes
   
  • Yield: 4 side servings
   
  • Category: Side dish
   
  • Cuisine: Chinese

★★★★★

5 from 16reviews

This vegetable stir-fry recipe comes together in no time! To turn this side dish into a complete meal, serve it with brown rice and your choice of protein.

INGREDIENTS

• 1/4 cup Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
• 2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
• 2 teaspoons arrowroot starch or corn starch
• 1 tablespoon grated fresh ginger
• 1 large clove garlic, pressed or minced
• 1/2 teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)
• 1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
• 1 small red onion, root and tip ends removed and cut into 1/4-inch thick wedges
• 3 medium carrots, peeled and cut into very thin rounds
• Pinch of salt
• 1/2 bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

INSTRUCTIONS

1. In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
2. Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
3. Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
4. Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

**Michelle's note:  I usually add chicken and often use the Costco bag of stir fry vegetables in place of fresh veggies to save time