Instructions

• Bring a large pot of salted water to a boil and cook the 16 oz ramen noodles according to package instructions. Drain well and set aside.
• While the noodles cook, whisk together 1/2 cup low-sodium soy sauce, 1/2 cup hoisin sauce, 1/4 cup water, 2 teaspoons cornstarch, 2 teaspoons fresh minced ginger, 1 tablespoon honey, 2 teaspoons sesame oil, and 1/4 teaspoon crushed red pepper flakes in a bowl until the cornstarch is dissolved. Set the sauce aside.
• Chop the 4 green onions, keeping the white parts separate from the green tops. Grate the 1 medium carrot and dice the 1 medium red bell pepper.
• Heat a large wok or skillet over medium-high heat. Add the 2 lb ground beef (or turkey or chicken), season with salt and pepper, and cook, breaking into small pieces, until browned and no longer pink, about 6–8 minutes. If there is a lot of grease, spoon off or drain excess fat, leaving the meat in the pan.
• Add the grated carrot, diced red bell pepper, 1 1/2 cups halved snap peas, and the white parts of the green onions to the cooked meat. Sauté, stirring, for 2–3 minutes until the vegetables are crisp-tender.
• Add the 6 cloves minced garlic and cook 30–60 seconds more, stirring, until fragrant.
• Add the drained noodles and the prepared sauce to the pan. Toss everything together and cook 1–2 minutes, stirring, until the sauce thickens and evenly coats the noodles and vegetables.
• Remove from heat, garnish with the green tops of the chopped green onions, and serve immediately.