Asian Steak, Chicken, or Shrimp and Noodles (using Ramen noodles)
alt.cooking-chien/Bette (1999)
Serves: 4

A quick and variable recipe that'll be a favorite!

2 tablespoons vegetable oil
1 pound top sirloin, thinly sliced
2 (3 ounce) packages "Oriental" flavor instant Ramen noodles, broken up into small pieces
2 cups broccoli florets, halved if large
1 cup thinly sliced carrots, cut diagonally
1 cup thinly sliced mushrooms
1/2 cup seeded and thinly sliced red bell peppers
2 cups water
1/2 teaspoon ground ginger
1 cup snow pea pods
1/2 cup sliced water chestnuts
1/2 cup fresh or frozen peas
2 tablespoons thinly sliced scallions

In a large skillet over medium-high heat, add the oil. Cook the beef for 3 minutes. Remove the meat and toss with 1 seasoning packet from the noodles. Set aside.

Add the broccoli, carrots, mushrooms, and red peppers and sauté until almost cooked through, 8 to 10 minutes, stirring frequently.

Add the water, ginger, noodles, and remaining seasoning packet and stir to combine. Bring to a boil. Add the snow pea pods, water chestnuts, and peas. Reduce the heat and simmer for 5 to 8 minutes, or until the noodles are tender, stirring occasionally.

Add the beef and scallions and stir to combine. Cook for 1 minute.

Variations:

Asian Chicken and Noodles: Substitute 1 pound of thinly sliced boneless and skinless chicken breasts for the steak. Cook the chicken for 3 to 5 minutes, or until cooked through.

Asian Shrimp and Noodles: Substitute 1 pound of large peeled and deveined shrimp for the steak. Cook the shrimp for 1 to 2 minutes per side, or until just cooked through.