Kitchen Staple: Ramen Noodles!

I always keep Ramen noodles around for an emergency meal or a fast lunch for the kids, but I didn’t know until recently that there are hundreds of Ramen noodle recipes floating around online. People put Ramen noodles in everything from cole slaw to Jell-O (yuck)!

I’ve recently tried this beef and broccoli recipe, and it has turned out to be a Friday night favorite at my house.  You can make it in a large skillet or a wok. It makes enough to feed 6 people and have some leftovers.

Easy Beef and Broccoli Recipe

• 3 cups frozen or fresh broccoli florets
• 1 1/2 lbs. thinly sliced top round steak
• 8 packages beef Ramen noodles
• 8 cups water
• 2 tbsp. olive oil

Saute beef with olive oil in a large skillet or wok until nearly cooked through. Add broccoli florets.  Saute for another 1-2 minutes, and then add water.  Bring to a boil.  Break Ramen noodle blocks in half and add to skillet. Add noodle season packets.  Cook until Ramen noodles are tender, and most of the water is absorbed.  Allow to sit for a few minutes before serving.

You can adjust this recipe to make as much or as little as you want.  Just use 1 cup of water per package of noodles.  Ramen noodle seasoning contains a lot of sodium, so if you like, just leave out some of the season packets, or purchase the low sodium noodle packets.  Baked ramen noodles are also available if you want to reduce the fat content of this recipe.

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