Sunday, April 5, 2009
This recipe was posted on a message board not long ago and I thought it might be good. I had some cabbage to use up and I have never used Ramen noodles to make something other than Ramen noodles, so we tried it out. This is the second time I've made it, so obviously we liked it! Since a pack of Ramen is only about 20 cents a pack, you know it's a really cheap meal, too.
The cabbage gives it crunch and the beef & onion flavor are really good. You could make it any flavor you want if you don't like or eat red meat. I plan to try it again with chicken or shrimp flavored ramen and meat. The recipe says this makes 2, 10-point servings. But, I thought 10 points was a lot for one meal, so I divided it up into 3 servings to cut back a bit. So each serving was about 6-7 points, instead.
1 (8 ounce) rib eye steaks
2 teaspoons dark sesame oil, divided
1 cup sliced green onion (1 inch slices) (I used about 1/2 cup)
2 cups packaged cabbage and carrot coleslaw mix
2 (2 7/8 ounce) packages beef-flavor ramen noodles
1 1/2 cups water
1 tablespoon low sodium soy sauce
Trim fat from steak; cut steak diagonally across grain into thin slice.
Heat 1 Tsp oil in a large nonstick skillet over medium high heat.
Add steak and green onions; stir fry 1 minute.
Remove steak mixture from skillet; keep warm.
Heat remaining 1 Tsp oil in skillet over medium high heat.
Add slaw; stir fry for 30 seconds.
Remove slaw from skillet and keep warm.
Remove noodles from packages; reserve 1 seasoning packet for another use.
Add water and remaining seasoning packet to skillet; bring to a boil.
Break noodles in half; add noodles to water mixture.
Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently.
Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.