I like to keep a piece of fresh ginger in the freezer (just in a ZipLoc bag or Tupperware container) so that I always have some on hand. It's also much easier to grate when frozen. I use my Microplane grater to grate it (thanks to my friend Meghan for the life-changing tip!). Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Step
Directions
1
Add the beef to a skillet over medium-high heat and cook, stirring occasionally, until browned (about 8 minutes). If there's a lot of excess fat, spoon most of it out.
2
Meanwhile, boil a pot of water for the ramen noodles.
3
Take the skillet off the heat and stir in the sauce ingredients (peanut butter, hoisin sauce, sriracha sauce, soy sauce, ginger, and garlic).
4
Return the skillet to the heat and add in the red pepper (you will probably need to turn the heat down a bit). Continue cooking for a few more minutes, stirring often, until the pepper is tender-crisp.
5
The noodles only take about 3 minutes to cook, so I recommend adding the noodles to the boiling water just as you add the red pepper into the skillet.
6
Once the noodles are done, add 4 tablespoons (or so) of the cooking water into the skillet prior to draining them. Drain the noodles and add them to the skillet.
7
Toss well and season with extra salt & pepper if needed. Top with scallions if desired. Serve immediately.
