Recipe by ~Nimz~
This is excellent. A friend at work gave me the recipe and she got it off the internet. I made it tonight with a few minor changes and loved it. It makes a lot but reheats well.
- 1 lb lean ground beef, cooked and drained on paper towels
- 6 slices bacon, cooked and torn into bite size pieces (reserve 2 tbls bacon fat)
- 2 (3 ounce) packages ramen noodles (broken into 3 sections)
- 3 garlic cloves, minced
- 1 medium red onion, diced (about 1 1/4 cup)
- 1 medium cabbage, chopped (about 8-10 cups)
- 3 carrots, cut into thin 1 inch strips
- 1 red bell pepper, cut into bite size pieces
- 2 -4 tablespoons light soy sauce
- 3 cups bean sprouts (Mung bean)
- light soy sauce, to taste
- crushed red pepper flakes (about 1/2 to 1 tsp) (optional)
Directions See How It's Made
- In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
- Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
- Heat the bacon grease over medium heat.
- Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
- Add 2 - 4 tbls. soy sauce.
- Add carrots and cook for 2-3 minutes.
- Add cabbage & red bell pepper.
- Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
- Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
- Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
- Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
- Serve with extra soy sauce to taste.