Spike this one with a little vodka to keep your blood from freezing (if you live in Northern Minnesota).
Submitted By: Jordan
Submitted From: Northern Minnesota, USA
- 4oz beef
- 1 package ramen
- vegetables (broccoli, snow peas, etc)
- Chinese vegetables (bok choy, Chinese broccoli, etc)
- oyster sauce
- soy sauce
- corn starch
Note: Recipe is hazy, amounts differ depending on personal taste
There’s a Chinese dish, involving gravy over pan-fried Chinese egg noodles (which are functionally the same as ramen noodles.) I reproduced it on a minor level as follows:
Cook 4 oz of beef of your choice, frying preferable. (I used hamburger, for extra ghettoness, and used a little of the drippings – gravy, whether Chinese or otherwise, needs a little fat.)
Boil the ramen according to directions, toss out the sauce packet. Drain, and set aside.
Boil vegetables such as broccoli, or snow peas if desired. Make sure to cook them through, as you fold them in at the very end.
Put 1 1/2 cups or so of water in a saucepan, and add 1 tsp of beef base. (NOT bouillon, or ramen seasoning.) Bring to a boil. Add beef. Add about 3 tbsp of oyster sauce, and like 1 tbsp of soy sauce, and taste it. If it’s not salty enough, add oyster sauce and soy sauce in similar proportions until it is. Add a little sugar if desired (The Chinese yee mein recipes seem to usually call for just a little.) Add a few drops of sesame oil. Make a slurry of 1 tbsp of cornstarch, and as little water as possible, and stir rapidly into the boiling liquid. If it’s not thick enough, use your judgment and make it so. Taste it again, it may or may not be salty enough. If so, repeat the soy/oyster sauce step until it is. Fry up a little onion, to your taste, and add the ramen, frying the noodles until the surface of them dries and they sizzle. Immediately transfer the gravy/sauce to the noodle mixture, and proceed to fold in whatever vegetables you like. For me this is one serving, but your mileage may vary. If you’re feeling adventurous, use Chinese broccoli or bok choy. (Significantly more authentic.)
This recipe is not for anyone with high blood pressure or otherwise on a low-sodium or low-fat diet.