Ramen dishes have become a favorite for quick, satisfying meals, and this recipe comes together in just minutes. Unlike traditional pasta, which is made from hard durum wheat, ramen noodles are made with softer wheat flour, giving them a tender texture that readily absorbs the flavors of the sauce they're cooked in.

You can find ramen noodles made with rice flour or, they may be labeled as soft Chinese noodles. Either works with this dinner. If the only ramen available comes packaged with soup seasoning, simply discard the flavor packets and use the noodles for this recipe.

HELPFUL HINTS:

Rice noodles can be used.

Any quick cooking beef can be used instead of tenderloin.

Any type of grater can be used for the ginger such as a microplane or box grater.

COUNTDOWN:

Cook noodles and set aside.

Complete the recipe.

SHOPPING LIST:

To buy: 3/4 pound grass fed beef tenderloin, 1 container ramen noodles, 1 small bottle low sodium soy sauce, 1 bottle rice wine vinegar, 1 container reduced-sodium beef broth, 1 container brown sugar, 1 piece fresh ginger, 1 bottle sesame oil, 1 container snow peas, 1 red bell pepper, 1 bunch scallions

Staples: garlic

Beef with Ramen Noodles

Recipe by Linda Gassenheimer

4 ounces ramen noodles to make 1 1/2-cup cooked noodles

2 tablespoons low sodium soy sauce

2 teaspoons rice wine vinegar

1 cup reduced sodium beef broth

2 tablespoons brown sugar

2 teaspoons grated fresh ginger

2 crushed garlic cloves

1 tablespoon sesame oil, divided use

3/4 pound grass fed beef tenderloin cut into 1/2-inch pieces

2 cups snow peas

1 cup sliced red bell pepper

4 sliced scallions

Cook noodles according to package instructions. Remove from heat, drain and run cold water over them to keep them separate and set aside. Mix soy sauce, vinegar, beef broth, brown sugar together in a small bowl. Stirring to dissolve the sugar. Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add the meat and saute 3 minutes. Remove to a plate. Add the remaining 1/2 tablespoon oil, fresh ginger, garlic, snow peas and red bell pepper to the skillet. Cook about 1 minute. Add the sauce mixture and bring to a simmer for 3 minutes. Return the meat to the skillet and mix into the sauce. Add the cooked noodles and toss well. Divide between two dinner plates and sprinkle scallions on top.

Yield 2 servings.

Per serving: 619 calories (27 percent from fat), 18.4 g fat (5.8 g saturated, 6.9 g monounsaturated), 84 mg cholesterol, 47.8 g protein, 66.3 g carbohydrates, 4.6 g fiber, 669 mg sodium.

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