Asian Ground Beef Noodle Bowls Recipe

Cook Time: 15 minutes

Ramen Noodles with Ground Beef and Asian Veggies

Servings: 4

Ingredients

• 1 pound ground beef
• 2 teaspoons green onion, white part only, thinly sliced
• 2 cups water
• 2 (3 ounce) packages ramen noodles (such as Nissin Top Ramen)
• 1 (12 ounce) package frozen Asian vegetable medley

Sauce:

• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon Sriracha sauce
• 1 tablespoon brown sugar
• 1 tablespoon chopped fresh cilantro
• teaspoon Chinese five-spice powder
• teaspoon ground ginger
• 2 tablespoons green onions, green parts only, thinly sliced
• 2 teaspoons sesame seeds

Directions

Step 1: In a large skillet, cook the ground beef and the white part of the green onions over medium-high heat until the beef is no longer pink and the onions are soft and translucent, about 5 minutes. Once done, remove the beef mixture from the pan, drain the excess fat, and set aside.

Step 2: In the same skillet, add the water, ramen noodles, and frozen vegetable medley. Bring the mixture to a boil, then cook for 3 to 5 minutes, or until the noodles are tender.

Step 3: While the noodles are cooking, prepare the sauce. In a small bowl, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger. Stir until the sauce ingredients are well mixed.

Step 4: Once the noodles are cooked, return the beef mixture to the skillet. Add the prepared sauce, and stir everything together. Heat through for about 2 minutes until the sauce is warmed and the ingredients are well combined.

Step 5: Serve the dish in bowls, topped with the green onion green parts and a sprinkle of sesame seeds. Enjoy your delicious ramen noodle bowl!

Nutrition Facts (per serving)

Calories	Fat	Carbohydrates	Protein
345	17g	26g	24g

Nutrition Breakdown:

• Total Fat: 17g (21% Daily Value)
• Saturated Fat: 6g (30% Daily Value)
• Cholesterol: 71mg (24% Daily Value)
• Sodium: 1064mg (46% Daily Value)
• Total Carbohydrates: 26g (9% Daily Value)
• Dietary Fiber: 5g (16% Daily Value)
• Protein: 24g (48% Daily Value)
• Vitamin C: 10mg (11% Daily Value)
• Calcium: 66mg (5% Daily Value)
• Iron: 4mg (21% Daily Value)
• Potassium: 478mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin Story

The dish of Asian Ground Beef Noodle Bowls is a contemporary fusion of classic Asian ingredients, designed to be a quick and flavorful meal. Inspired by the culinary traditions of East Asia, this dish integrates familiar elements like ramen noodles, soy sauce, hoisin sauce, and Sriracha. Ground beef, an ingredient often found in Western dishes, is incorporated as a practical protein choice, blending seamlessly into the fast-paced, vibrant flavors typical of Asian stir-fries and noodle dishes. The use of ramen noodles ties this recipe to Japan, where ramen has become a cultural icon, but the overall flavor profile embraces a broader range of Asian culinary techniques, including those from Chinese, Korean, and Thai kitchens. Its a reflection of globalization, where regional Asian foods are adapted and blended into new recipes to meet the demands of modern, busy lifestyles.

Regional Variations

This dish doesnt belong to one specific region in Asia, but rather blends influences from various cultures. Ramen noodles, which originated in Japan, are the base of the dish. The use of hoisin sauce, a staple in Chinese cooking, alongside soy sauce and Chinese five-spice powder, brings in flavors common in many Chinese dishes. Sriracha sauce, a popular Thai hot sauce, adds a spicy kick. The inclusion of frozen Asian vegetables also makes it versatile, with different regions using a variety of vegetables like bok choy, mushrooms, or snap peas. As the dish is adaptable, you might find variations of this recipe in many Asian-inspired restaurants, often with slight adjustments depending on the local preferences for spice and sweetness.

Difference from Similar Dishes

While there are many noodle bowls across Asian cuisine, this recipe stands out due to the use of ground beef as the primary protein and the fusion of sweet, savory, and spicy flavors. Traditional ramen or pho often feature slices of meat such as pork, beef, or chicken, while this version simplifies the process by using ground beef, which cooks faster and takes on the sauce more effectively. The combination of hoisin sauce and brown sugar creates a sweet and umami-rich sauce, a contrast to the typically more brothy, clear soups seen in other noodle dishes. The addition of Sriracha provides a unique heat level that differentiates it from milder noodle soups like miso ramen or wonton soup.

Where It Is Typically Served

Asian Ground Beef Noodle Bowls are commonly served as a home-cooked meal, particularly in busy households looking for a quick and flavorful dinner. This dish is also popular in fast-casual Asian restaurants, where its offered as a quick option for lunch or dinner. Its a great weeknight meal that doesnt require hours of preparation. Many variations of this dish can also be found in fusion restaurants, where traditional Asian recipes are adapted to Western tastes. Street food vendors in cities like Tokyo or Bangkok may offer their versions, with ingredients like pork or chicken replacing the ground beef, or with different vegetable medleys. Its a perfect dish for anyone craving bold, comforting flavors without spending much time in the kitchen.

Interesting Facts

• The use of ramen noodles, which originated in Japan, is often associated with Japanese "comfort food" but has been widely adopted in many other Asian countries.
• Ramen was first introduced to Japan in the late 19th century by Chinese immigrants, who adapted the dish to local tastes.
• Hoisin sauce, which is a key ingredient in this recipe, is a thick, fragrant sauce made from fermented soybeans, sugar, and vinegar, commonly used in Chinese cuisine.
• Sriracha, the hot sauce used in this dish, was originally created in Thailand and is named after the coastal city of Si Racha, where it was first produced.
• Ground beef is often used in fusion recipes because it cooks quickly and blends well with various sauces and spices, making it a versatile protein choice.

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