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Ready in 10 minutes

10-Minute Ground Beef & Caramelized Onion Ramen

with Bok Choy, Toasted Peanuts & Scallions

Cooking time

10 minutes

Servings

4

Calories

820 /serving

Go from doodling to noodling in just 10 minutes! Ramen is synonymous with rapid results, so it’s the fix of the week for a busy family. The noodles are soon ready to tangle with morsels of browned ground beef, tender-crisp baby bok choy and soft shreds of green cabbage. It’s all sauced up with our irresistibly sweet and savoury caramelized onions, bolstered by sherry vinegar and sweet soy. Toasted peanuts and sliced scallions top it off.

We will send you:

  • 510g Ground beef
  • 340g Baby bok choy
  • 300g Shredded green cabbage
  • 2 Scallions
  • 30ml Sherry vinegar
  • 50g Caramelized onions
  • 50g Chopped peanuts
  • 450g Fresh ramen noodles
  • 60ml Sweet soy sauce

Contains: Milk, Peanuts, Soy, Sulphites, Wheat

You will need:

Large pot
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Total Fat
34 g
Saturated Fat
12 g
Sodium
890 mg
Total Carb
90 g
Sugars
17 g
Protein
42 g
Fibre
5 g
Preparation
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Toast the peanuts
Bring a large pot of salted water to a boil. In a large, high-sided pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
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Cook the beef & vegetables
Remove the root ends of the bok choy; roughly chop. In the reserved pan, heat a drizzle of oil on medium-high. Add the beef, bok choy and cabbage; season with S&P. Cook, breaking up the meat, 4 to 6 min., until the vegetables are tender and the beef* is cooked through.
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Boil the noodles
Meanwhile, add the noodles to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring frequently, 1 to 3 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
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Make the sauce & combine the noodles
To the pan of beef and vegetables, add the onions, vinegar, soy sauce and ½ the reserved cooking water. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until the sauce has thickened and the beef is coated. Add the noodles and 2 tbsp butter. Cook, stirring frequently, 1 to 2 min., until the noodles are coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Finish & serve
Thinly slice the scallions. Divide the noodles between your bowls. Garnish with the scallions and peanuts. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.