Quick Asian Beef Ramen Noodles Recipe

1. Instant or Ramen Noodles - Any brand or type is fine here, though avoid the extra large ramen packets because you'll struggle to fit two in the pan (though can break them). If it comes with soup seasoning packets, toss them.

Ssub with fresh or dried noodles (rice or wheat). Prepare per packet, use ~ 2 packed cups, toss through the caramelised beef with a splash of water.

2. Sesame oil - Use toasted sesame oil if you've got it, otherwise untoasted is fine. Brown sesame oil = toasted, untoasted = yellow like normal oil.

3. Mince - Ground beef is called mince here in Australia. Can sub with any other ground meat of choice - chicken, turkey, pork, lamb, kangaroo (really!), veal.

4. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here but the sauce colour will be lighter. 

5. Oyster Sauce - I've noticed vegetarian oyster sauce in the supermarkets lately!

6. Mirin - a sweet Japanese cooking sake, very common ingredient in Japanese cooking. Find it in large supermarkets, or Asian grocery stores.

Sub with Chinese cooking wine, dry sherry. Non alcoholic sub: use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.

7. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.

8. SCALING recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.

9. Nutrition per serving. Sodium can be reduced by 175mg per serve by using low sodium soy sauce.