Chop Suey with Ramen

A heaping serving of ground beef, bean sprouts and assorted other veggies in a generously juicy sauce commonly served over white rice, but this time I opted for ramen noodles as the carb.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the sauce ingredients and set aside.

Step 2

Heat oil to medium high in a wok or skillet. Add the beef and garlic and cook until no pink remains in the beef. Add the sauce and cook for 1 minutes. Add the carrot, celery, water chestnuts and white part of the green onions. Cook 1-2 minutes. Then push everything to the sides making a well in the center. Add water and place the ramen in the center pressing down to get into the water. (It won't be completely covered by the water, that's ok). Cover and leave to simmer for 1 minute then flip the ramen and cook 1 minute longer. You could use 2 ramen cakes for a more noodly dish but I wanted to highlight the veggies!

Step 3

Separate the noodles with a fork and add the bean sprouts, green slices of green onion, salt and pepper. Stir together and cook 2 minutes longer.

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