Beef, Eggplant and Oyster Mushroom Ramen Bowls | RICARDO

Name: Beef, Eggplant and Oyster Mushroom Ramen Bowls | RICARDO
Total time: 50 min
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

www.ricardocuisine.com

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

Keywords

power bowl
ramen
ramen bowl
ramen recipes
beef
ground beef
beef recipes
weekday recipes
eggplant
mushrooms
comfort food
winter recipes

View full recipe on www.ricardocuisine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.

Share this recipe:

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