Oriental Beef Noodles

READY IN: 35mins
Recipe by TNlady

This recipe is not my own but has been altered to my taste. It is delicious and not hard to make.

Top Review by JackieOhNo

This is a great way to use ramen noodles, and is quite quick. I used almost a pound of beef round for stir-fry, which worked out well. I also used 2cups of cole slaw mix. Even though I used low sodium soy sauce, I found this to be a bit on the salty side (perhaps due to the flavor packet). Made for Spring PAC 2014.

Ingredients Nutrition

  • 8 ounces rib eye steaks, fat removed
  • 1 teaspoon sesame oil, divided
  • 1 cup sliced green onion, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 cup shredded cabbage
  • 1 cup shredded carrot
  • 2 (2 7/8 ounce) packages beef-flavor ramen noodles
  • 1 12 cups water
  • 1 tablespoon soy sauce


  1. Trim fat from steak, cut steak diagonally across grain into thin slices. Heat ½ teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for two minutes or until done to your preference. Remove steak from skillet; keep warm.
  2. Remove noodles from packages; only use one for recipe or part of one depending on salt preference. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
  3. To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.

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