Quick Ramen Dinner

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The kids went back to school last week and our leisurely summer schedule was out the window. I had backpacks, school supplies, forms, lunch boxes and snacks all ready to go. And then the whirlwind happened. Shoes that fit weeks ago were too small, the big kid tried to put the little kids’ clothes on and tears were shed. We managed to pull it together to get outside in time — only for the bus to be a no-show. It was not the morning I had envisioned

By the time evening came, I had Meet the Teacher Night and was running out of steam. I needed a comforting dinner with little time commitment. 

Enter the key to dinner in minutes – instant ramen noodles. 

I bet you are thinking, instant ramen? For dinner? I know! But stay with me here. Ramen noodles are no longer relegated to dorm room MicroFridges. Inexpensive, comforting, and easy to cook, these noodles deserve an occasional place on your dinner table. Should you not be familiar with them, instant noodles are dried noodles made from wheat flour, palm oil, and salt that are flash fried in the factory. You can eat them as is or simply pour over a hot liquid to soften.  They are pretty popular as over four billion packs were consumed last year in the United States alone. You read that right, billion!

There are two types of instant ramen, the instant noodle “brick” and the Cup of Noodles.  Both can be found near the pasta in the grocery store. The brick of noodles is preferred over the cup for recipes because the seasoning is on the side.  You can certainly use the Cup of Noodles in a pinch though, just rinse the seasoning off prior to cooking.

I’ve used ramen noodle packs for years to make delicious meals for my family in minutes and you can too.  They cook within minutes. Add a protein and some vegetables and boom! Twenty minutes and dinner is on the table.  Instant Ramen for the win.

And that is exactly what I did on Meet the Teacher Night.   So, without further adieu,  here’s the recipe for a quick ramen dinner. 

Print

Meet the Teacher Night Ramen

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Author Kristen

Ingredients

• 1 lb. flank steak
• 2 bunches of scallions chopped
• ¼ cup neutral oil I used vegetable
• 1 ½ tsp. soy sauce
• ½ cup ginger grated
• ¾ tsp. sherry wine
• ¾ tsp. kosher salt
• 3 bricks instant ramen
• Sriracha optional, for serving

Instructions

1. Heat your grill or cast iron pan to medium high.
2. Combine scallions, oil, soy sauce, ginger, sherry, and salt in a bowl. Set aside.
3. Cook the flank steak for about 7 minutes per side for medium rare.

4. Put ramen noodles in a big bowl and pour boiling water over them to cover (discard seasoning packets). Cover with a plate and let sit 3 minutes to soften, then drain

5. Let the steak rest for at least 5 minutes and then cut it against the grain. Serve over the ramen noodles with the sauce and Sriracha (If using) on top.

Scratching your head at the list of ingredients? I get it! I was once scolded by a guy at the grocery store over Parmesan Reggiano cheese.  A well-stocked pantry helps you get any meal together in no time. You can read all about it over here.

Interested in other ways to make a quick ramen dinner?

Below is another recipe my family loves. Check it out or visit my Pinterest page for even more options for quick ramen dinners.

Did you try this recipe?  What did you think? Have any specific questions about ingredients or technique? Post a comment below and let’s learn together.