Crispy Ginger ‘Beef’ Ramen Noodle Stir-Fry

• 2 tablespoons neutral oil
• 1 small onion, (thinly sliced)
• ½ teaspoon salt
• 2 packets uncooked ramen ((discard seasoning packet))
• 8 ounces vegan ground beef
• ½ cup thinly sliced green onion, (plus more for garnish)
• 6 cloves fresh minced garlic
• 1 tablespoon fresh grated ginger
• Pickled carrots, (for garnish, optional)
• Chili crunch oil, (for garnish, optional)
• Toasted sesame seeds, (for garnish, optional)

For the Sauce

• 3 tablespoons vegan butter, (room temperature)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon fresh cracked black pepper
• ½ teaspoon crushed chili flakes, (optional)

1. 1

   Heat the oil in a large sauté pan over medium heat.

2. 2

   Once the oil is hot, add the onion, season with the salt, and cook, stirring often, until the onions are slightly caramelized, 8 to 10 minutes.

3. 3

   While the onions cook, prepare the ramen noodles according to package instructions.

4. 4

   Before draining, reserve ¼ cup of the cooking water, then drain the noodles and set aside.

5. 5

   When the onions are slightly caramelized, add the vegan ground to the same pan.

6. 6

   Using a wooden spoon or spatula, break apart the ground and continue to cook, stirring often, until the ground meat is heated through and slightly crisped on the edges, 6 to 8 minutes.

7. 7

   While the ground meat is cooking, prepare the sauce.

8. 8

   Combine the reserved cooking water, vegan butter, low-sodium soy sauce, hoisin sauce, black pepper, sesame oil, and red pepper flakes in a small bowl and set aside.

9. 9

   Once the vegan ground is cooked through and slightly crisped around the edges, stir in green onions, garlic and ginger, and cook until fragrant, 1 to 2 minutes.

10. 10

    Toss in the cooked ramen noodles and pour in the sauce, tossing to ensure everything is combined and the noodles are evenly coated.

11. 11

    Continue to cook until everything is heated through, 2 to 3 minutes.

12. 12

    Serve immediately and garnish with pickled carrots, chili oil, green onion, and toasted sesame seeds. ENJOY!