Name: Beef, Eggplant and Oyster Mushroom Ramen Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: ¾ cup (180 ml) water; ¼ cup (60 ml) low-sodium soy sauce; ¼ cup (60 ml) hoisin sauce; 1 tbsp (15 ml) rice vinegar; 1 tsp cornstarch; ½ tsp garlic powder; ½ tsp red pepper flakes; 3 packages (120 g each) dried ramen noodles (see note); 6 oz (170 g) oyster mushrooms, thinly sliced; ½ cup (125 ml) vegetable oil; 2 Chinese eggplants, cut into rounds or 1 medium eggplant, diced (about ¾ lb/340 g); ¾ lb (340 g) lean ground beef; 1 tbsp fresh ginger, finely chopped; 2 tsp sweet paprika; 2 green onions, thinly sliced

Note from Ricardo

Dried ramen noodles come with their own sachet of seasoning, but you will only need the noodles for this recipe. If using fresh ramen, you will need ¾ lb (340 g) raw noodles.

Don’t be afraid to really brown your vegetables. This caramelization will lend a depth of flavour to the ramen.

Beef, Eggplant and Oyster Mushroom Ramen Bowls

Categories

Ingredients

Sauce

Ramen

Preparation

Sauce

Ramen

Note from Ricardo

Personal Note

To help you with this recipe

Glass measuring cup 500 ml