Instant Pot Ginger Ramen Noodles with Beef and Bok Choy
By America's Test KitchenPublished on July 20, 2022
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
1 tablespoon canola oil 3 garlic cloves, minced1 tablespoon grated fresh ginger 1½ cups chicken or vegetable broth 1½ cups water ¼ cup sake or dry white wine 1½ tablespoons soy sauce, plus extra for seasoning1 pound boneless beef short ribs, trimmed and cut into 1-inch pieces8 ounces shiitake mushrooms, stemmed and sliced thin4 (3-ounce) packages ramen noodles, seasoning packets discarded6 small heads baby bok choy (about 3 ounces each), trimmed and halved lengthwise4 scallions, sliced thin on biasShichimi togarashi
Before You Begin
You can substitute boneless beef chuck-eye roast for the short ribs. If using larger bok choy, halve them, then cut into 2-inch pieces.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, water, sake, and soy sauce, then stir in beef and mushrooms. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Nestle noodles in even layer into pot (you may need to break noodles to fit). Partially cover pot and cook, using highest sauté function, until noodles have softened on bottom, about 3 minutes. Uncover pot, flip noodles, and stir to separate.
- Stir in bok choy and cook, tossing occasionally, until noodles and bok choy are tender and broth has thickened slightly, about 2 minutes. Season with extra soy sauce to taste. Divide noodles evenly among serving bowls and sprinkle with scallions. Serve, passing shichimi togarashi separately.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1½ cups chicken or vegetable broth
1½ cups water
¼ cup sake or dry white wine
1½ tablespoons soy sauce, plus extra for seasoning
1 pound boneless beef short ribs, trimmed and cut into 1-inch pieces
8 ounces shiitake mushrooms, stemmed and sliced thin
4 (3-ounce) packages ramen noodles, seasoning packets discarded
6 small heads baby bok choy (about 3 ounces each), trimmed and halved lengthwise
4 scallions, sliced thin on bias
Shichimi togarashi
Ingredients
1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1½ cups chicken or vegetable broth
1½ cups water
¼ cup sake or dry white wine
1½ tablespoons soy sauce, plus extra for seasoning
1 pound boneless beef short ribs, trimmed and cut into 1-inch pieces
8 ounces shiitake mushrooms, stemmed and sliced thin
4 (3-ounce) packages ramen noodles, seasoning packets discarded
6 small heads baby bok choy (about 3 ounces each), trimmed and halved lengthwise
4 scallions, sliced thin on bias
Shichimi togarashi
Ingredients
1 tablespoon canola oil
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1½ cups chicken or vegetable broth
1½ cups water
¼ cup sake or dry white wine
1½ tablespoons soy sauce, plus extra for seasoning
1 pound boneless beef short ribs, trimmed and cut into 1-inch pieces
8 ounces shiitake mushrooms, stemmed and sliced thin
4 (3-ounce) packages ramen noodles, seasoning packets discarded
6 small heads baby bok choy (about 3 ounces each), trimmed and halved lengthwise
4 scallions, sliced thin on bias
Shichimi togarashi
Why This Recipe Works
Instead of using the salty flavor packet with vague ingredients, we built our own healthier sauce. A mix of ginger, garlic, sake, and soy sauce was easy but elegant enough to combine with meltingly tender boneless beef short ribs that needed only 25 minutes to cook (with some shiitakes). We then nestled the uncooked noodles into the braising liquid and simmered them until they were chewy. Baby bok choy, quick cooking and crunchy, was a welcome vegetable to round out the noodles and beef. A sprinkle of shichimi togarashi (a seven-spice mix with toasted sesame seeds, dried chiles, and nori flakes) provided a salty, spicy kick.
Before You Begin
You can substitute boneless beef chuck-eye roast for the short ribs. If using larger bok choy, halve them, then cut into 2-inch pieces.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add garlic and ginger and cook, stirring frequently, until fragrant, about 30 seconds. Stir in broth, water, sake, and soy sauce, then stir in beef and mushrooms. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Nestle noodles in even layer into pot (you may need to break noodles to fit). Partially cover pot and cook, using highest sauté function, until noodles have softened on bottom, about 3 minutes. Uncover pot, flip noodles, and stir to separate.
- Stir in bok choy and cook, tossing occasionally, until noodles and bok choy are tender and broth has thickened slightly, about 2 minutes. Season with extra soy sauce to taste. Divide noodles evenly among serving bowls and sprinkle with scallions. Serve, passing shichimi togarashi separately.
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