Spicy Ramen with Beef and Bok Choy

This is the perfect combination of something resembling dan dan noodles, ramen, and pho. It took only 30 minutes to make but could definitely be cut down to 15 minutes once you’ve made it a few times. I altered it from the original recipe by cutting the beef measurement in half and adding more bok choy. I also added more water so it had more broth than the original recipe. Tweak this as you wish - ginger and garlic lovers unite! 

Ingredients

1 pound lean ground beef

1 tablespoon hoisin sauce (recipe at bottom if you don’t have it)

1 tablespoon soy sauce

2 tablespoons chopped scallions

2 tablespoons grated peeled ginger

6 cloves garlic, chopped

Kosher salt and freshly ground pepper

2 tablespoons avocado oil

1 ½ cups (or more if you have it) sliced shiitake mushroom caps (about 6 ounces) Note: since shiitake are often hard to find I use dried shiitakes and just let them soften in hot water for 20 mins before chopping

12 heads baby bok choy, quartered lengthwise or 2 big heads

4 3 -ounce packages instant ramen noodles (preferably spicy-flavored), save 3 of the flavor packets. Note: I use gluten free ramen noodles and there is no seasoning pack, so I make my own seasoning (2 tbsp onion powder, 2 tbsp garlic powder, 2 tbsp garlic powder, 2 tbsp black pepper) and sprinkle in about 1 tbsp to the broth.

12 cups water

2 tsp beef stock

Optional: 1 Fresno chile pepper, minced

Garnish with a poached egg and peanut if you have time and are feeling fancy.

What To Do

(Start to boil 12 cups of water because it takes forever)

Combine the beef, hoisin sauce, soy sauce, scallions, half each of the ginger and garlic, and ½ teaspoon each salt and pepper in a bowl. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Add the beef mixture and cook, breaking up the meat, until browned, 5 minutes.

Add the mushrooms to the skillet; cook, stirring, until wilted, 1 to 2 minutes. Add the remaining ginger and garlic and cook until golden brown and crisp, 2 to 3 minutes; set aside.

Bring 12 cups water to a boil in a large pot over high heat. Add beef stock and ramen seasoning. Add the bok choy and ramen noodles along with the reserved ramen flavor packet. Cover and cook, stirring halfway through, until the boy choy is wilted and the noodles are tender, about 4 minutes. Add the beef-mushroom mixture to the pot and toss to combine. Top with sliced chile, poached egg, peanuts, and sriracha.

Hoisin Sauce:
Combine 4 Tbsp soy sauce, 2 Tbsp peanut butter, 1 Tbp molasses or honey, 2 tsp seasoned rice vinegar, 1 garlic clove, 2 tsp sesame oil, 1 tsp chinese hot sauce, 1/8 tsp black pepper