Beef, Eggplant and Oyster Mushroom Ramen Bowls

Beef, Eggplant and Oyster Mushroom Ramen Bowls

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Sauce

    • 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
  • Ramen

    • 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

Preparation

  • Sauce

  • Ramen

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.

Personal Note

To help you with this recipe

2-cup (0.5 litre) Measuring Cup

2-cup (0.5 litre) Measuring Cup

14.99 $

This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.

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