Ramen noodles aren’t just for soup anymore. Here’s how to hack every college student’s favorite noodle recipe and give it an instant upgrade by turning it into an easy and healthy weeknight meal ready in just 30 minutes or less.
If you’re looking for a soupy ramen recipe with that rich, tonkotsu or miso broth with slow-roasted pork belly and jammy eggs, this isn’t it.
But if you’re looking for an incredibly easy, time-saving, totally-flavorful, make-most-of-it-ahead-of-time meal? THIS IS YOUR DINNER, BABY!
I’ve had a version of this recipe written down in my old-fashioned recipe binder for years. Literally, years, and yes! Handwritten recipe files do still exist! Take THAT Pinterest! I don’t remember where the original recipe came from, maybe an old issue of Cooking Light?
Regardless, I’ve doctored it up and made it into a make-ahead weeknight meal that is in and out of the skillet and ready to devour in under 30 minutes.
And if you’re lucky? Yep. Leftovers for lunch the next day.
So what’s my secret? A little planning ahead, some light meal prep vegetable chop chop, and a super easy master marinade that does double-time as the sauce, too.
Easy peasy because that just the way I do!
How to Give Ramen Noodles an Instant Upgrade
This noodle recipe calls for good, old fashioned, cheap-o grocery store ramen noodles. But you won’t be needing that seasoning packet they come with because this dish gets its flavor from a recipe I posted earlier this week, my master Asian marinade master sauce.
Now, this isn’t just any sauce. It’s like the Swiss army knife of sauces. It’s a sauce, it’s a marinade, it’s a dressing, it’s a flavoring, it’s Superman!(...)
Read the rest of Ramen Noodles with Marinated Steak and Broccoli (954 words)
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Post tags: asian, broccoli, dinner, healthy, mushroom, noodles, ponzu, ramen, soy sauce, steak
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