Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 blocks high-quality ramen noodles, flavor packets discarded
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sriracha
  • 2 cups shredded cabbage
  • 3 green onions, sliced (whites and greens separated)
  • 1/4 cup reserved noodle cooking water

Instructions:

  1. Boil a pot of water and cook the ramen noodles for 2 minutes until barely tender. Reserve 1/4 cup of the starchy cooking water, then drain the noodles and set aside.
  2. In a small mixing bowl, whisk together the low-sodium soy sauce, hoisin sauce, brown sugar, and sriracha to create the umami glaze.
  3. Heat the toasted sesame oil in a large cast iron skillet or wok over high heat. Add the ground beef and spread it into an even layer.
  4. Allow the beef to sear undisturbed for 3-4 minutes to trigger the Maillard reaction, creating a deep brown crust. Break the meat into small crumbles once browned.
  5. Stir in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 60 seconds until fragrant.
  6. Add the shredded cabbage to the skillet and flash-fry for 1-2 minutes until slightly softened but still retaining a crisp texture.
  7. Add the cooked noodles, the prepared glaze, and the reserved noodle water to the skillet. Toss vigorously over high heat for 1-2 minutes until the sauce emulsifies and coats every strand of noodle.
  8. Remove from heat and garnish with the green onion tops and optional toasted sesame seeds before serving.