DIY Beef Ramen Noodle Jars
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Total Recipe Time: 15 minutes plus refrigeration
Makes 4 servings.
12 ounces thinly sliced cooked beef Flank Steak
2 tablespoons beef base
1/2 cup chopped kimchi
4 teaspoons red miso paste
8 drops sesame oil
2 cups baby spinach leaves
1 cup shredded carrots
8 fresh mushrooms, thinly sliced
1/2 cup thinly sliced green onions
2 packages ( 3 ounces each) dried ramen noodles, any flavor
Reduced-sodium soy sauce, chili sauce, chili oil, sesame seeds, thinly sliced nori (dried seaweed) and thinly sliced shallots
Add 1-1/2 teaspoons beef concentrate, 2 tablespoons kimchi, 1 teaspoon miso paste and 2 drops sesame oil to each of four 1-quart Mason canning jars. To each jar, add 3 ounces (1/2 cup) cooked beef steak, 1/2 cup spinach leaves, 1/4 cup carrot, quarter of mushroom slices and 2 tablespoons green onion. Add half of each package of ramen noodles to each jar, discarding flavor packets. Close jars. Refrigerate at least 1 hour.
|2.||To serve, remove lid and carefully add 2-1/2 cups boiling water to each jar. Close jar tightly and let stand 5 minutes, shaking occasionally. Serve with toppings, if desired.
Cook's Tip: Jars can be refrigerated for as long as 3 days and prepared as needed.
Cook's Tip: You may substitute cooked beef Top Sirloin or deli roast beef for cooked beef Flank Steak.
Cook's Tip: Beef base may be found in the soup section of your grocery store.
Cook's Tip: You may substitute 3 cups of your favorite cooked noodle for ramen noodles.
Nutrition information per serving: 400 calories; 15 g fat (6 g saturated fat; 5 g monounsaturated fat); 67 mg cholesterol; 1672 mg sodium; 33 g carbohydrate; 3.5 g fiber; 32 g protein; 8.5 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 5.1 mg iron; 47.4 mcg selenium; 5.1 mg zinc; 102.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.