Instructions

• Cook the 9 ounce ramen noodles according to package instructions until al dente. Drain and set aside (you may reserve 1–2 tablespoons of the noodle cooking water to loosen the sauce later, optional).
• Heat 1 tablespoon olive oil in a large wok or skillet over medium-high heat.
• Add 1 pound ground beef, spread it in an even layer, and cook undisturbed 4–5 minutes until the juices mostly evaporate and the bottom browns. Use a spatula to flip and break the beef into bite-sized pieces; continue cooking until no pink remains.
• Add 1 medium onion (sliced) and cook 1–2 minutes until it begins to soften. Add 3 cloves garlic (minced) and cook about 30 seconds until fragrant.
• Add 1 cup shredded bok choy and 1 large carrot (shredded or sliced thin). Cook 1–2 minutes, stirring, until the vegetables are just tender but still have some bite.
• Reduce heat to medium-low. Add the drained noodles, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon dark soy sauce, 2 teaspoons rice vinegar, and 2 tablespoons sesame oil. Toss everything together until the noodles and beef are evenly coated and heated through. If the mixture seems dry, add 1–2 tablespoons of the reserved noodle cooking water as needed.
• Cook and toss for another 30–60 seconds to meld the flavors, then remove from heat.
• Garnish with 3 chopped green onions and 2 tablespoons sesame seeds. Serve immediately.