I was totally the cliché college freshman in that I LOVED Top Ramen. Whether I was feeling broke on a weeknight or had come home from one (or four) too many drinks at a football game, I powered up the electric kettle in my dorm and ripped open a packet of noodles. I'm not afraid to say that I still love the stuff. Not so much the seasoning packets—that amazingly savory, addictive flavor typically comes from MSG—but plain ramen noodles are an amazing staple for stir-fries and noodle dishes.
In this one-pan skillet dish, you stir fry whatever veggies you'd like; I went for onions, colorful red and yellow peppers, and broccoli. Cook those until tender, then transfer them to a plate and cook the steak to your desired doneness. While you're cooking the steak, boil water for the ramen noodles, which take a mere 3 minutes to cook (they're a college student's bestie, remember?).
Now's time for the sauce: It's insanely simple with just soy sauce, lime juice, scallions, garlic, honey, and cayenne. This is an amazing go-to recipe for any stir-fry really, but with the steak and noodles it's friggin' incredible.
Get the recipe.
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