Beef, Eggplant and Oyster Mushroom Ramen Bowls | RICARDO

Name: Beef, Eggplant and Oyster Mushroom Ramen Bowls | RICARDO
Ingredients: ¾ cup (180 ml) water; ¼ cup (60 ml) low-sodium soy sauce; ¼ cup (60 ml) hoisin sauce; 1 tbsp (15 ml) rice vinegar; 1 tsp cornstarch; ½ tsp garlic powder; ½ tsp red pepper flakes; 3 packages (120 g each) dried ramen noodles (see note); 6 oz (170 g) oyster mushrooms, thinly sliced; ½ cup (125 ml) vegetable oil; 2 Chinese eggplants, cut into rounds or 1 medium eggplant, diced (about ¾ lb/340 g); ¾ lb (340 g) lean ground beef; 1 tbsp fresh ginger, finely chopped; 2 tsp sweet paprika; 2 green onions, thinly sliced

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This ramen bowl with beef is the ultimate cozy winter recipe.

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Ingredients

¾ cup (180 ml) water
¼ cup (60 ml) low-sodium soy sauce
¼ cup (60 ml) hoisin sauce
1 tbsp (15 ml) rice vinegar
1 tsp cornstarch
½ tsp garlic powder
½ tsp red pepper flakes
3 packages (120 g each) dried ramen noodles (see note)
6 oz (170 g) oyster mushrooms, thinly sliced
½ cup (125 ml) vegetable oil
2 Chinese eggplants, cut into rounds or 1 medium eggplant, diced (about ¾ lb/340 g)
¾ lb (340 g) lean ground beef
1 tbsp fresh ginger, finely chopped
2 tsp sweet paprika
2 green onions, thinly sliced