2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as Campbell's)
1 1/2 cups water
1 tablespoon low-sodium soy sauce
How to Make It
Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan; keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.
This is one of my favorite all time recipes. I have actually turned it into a veggie dish-I leave out the steak and use more coleslaw and add shredded carrots. I also use a full bunch of green onions. I like the idea of water chestnuts and will add that next time.
If I do have meat with this I grill the meat seperately (chicken or steak) and marinate the steak in an asian marinade then slice the meat and serve it on the side of the noodles or on top.
This was really as good as everyone says....my husband, who is not really a "noodle" person, mentioned 4 or 5 times how good this was. I doubled the recipe, but underestimated the amount of green onions I would need. I only cut up one bunch (around 1 cup), but will add more next time. After reading some of the other reviews, I added a couple of handfuls of a gourmet mix of mushrooms and also a can of sliced water chestnuts (sliced in half). I definately will use this as an everyday recipe since it goes together so quickly. I'm anxious to try it out on my daughter's family, since the kids absolutely love ramen noodles.
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