Kang Shi Fu Beef Ramen is made with a package of beef-flavored Kang Shi Fu Ramen. To this we add a choice of protein, seafood mushrooms, and napa cabbage, optionally with bean sprouts, for an incredibly satiating bowl of goodness. It’s a meal not only fulfilling and delicious, but it also makes for a cheap, quick, and easy meal any time that need is there. Best of all, this is like 5 recipes in one just by switching out the protein, creating Kang Shi Fu Beef Ramen with either Sausage, Shrimp, thinly sliced Pork, Beef, or Lamb.
I was really surprised when I took my first bite. So much so that I decided to do a review on them that ultimately led to creating this recipe. Not only that, but I went out to buy another package of it to have some on hand and test out other ingredients added.
Ingredients for Kang Shi Fu Beef Ramen
Package of Kang Shi Fu Beef Ramen, Seafood Mushrooms, and Napa Cabbage with either Italian Sausage, Shrimp, or thinly sliced meat rolls (Pork, Beef, or Lamb). Optionally with bean sprouts.
Kang Shi Fu Beef Ramen Vegetables
While I used seafood mushrooms and napa, stir-fried for about 3 minutes over max heat and emptied into the bowl to await the ramen. You can certainly add in additional ingredients such as green onions, bok choy, garlic, ginger, bean sprouts, etc.
Another option that skips stir-frying the vegetables altogether is to just toss them in at the same time the ramen noodles go in. Everything will be cooked up in 3 minutes. This is the most efficient way since everything is done in one pot. Just don’t add too much; you need room for the noodles. If alot of vegetables are desired, then go the stir-fry route and empty them into the serving bowl to await the ramen.
Italian Sausage
Use one Italian sausage per ramen bowl. Cook the Italian sausage in the oven or on the stovetop and set aside to cool down enough to slice thinly and add to the serving bowl to await the ramen.
You can also remove the skin and cook them just like ground beef, breaking the meat up but still keeping it in larger pieces. Either way you do it, the Italian sausages work exceptionally well with this ramen.
How to make Kang Shi Fu Beef Ramen with Italian Sausage
Prep: Cook the sausage in the oven until done or peel the skin off and cook it in the pot like ground beef, keeping it in larger chunks. Wash and slice 1-2 Napa Cabbage into thin strips. Wash the mushrooms and set these aside. If adding bean sprouts, wash and set aside.
Place the cooked Italian sausage into the serving bowl to await the ramen.
- Add 2 cups of water to a pot with the beef broth mixture and dehydrated vegetables to bring to a boil.
- Add the ramen noodles along with seafood mushrooms, and napa. Break up the noodles and mix while boiling.
- During the last minute of cooking, add the paste and optionally bean sprouts if adding and mix. When finished cooking, empty into a serving bowl.
Shrimp
Place 5 frozen shrimp into a bowl and fill with cold water for each ramen bowl. You can opt to leave the shells on or peel them off. The shrimp can be cooked in a pan and set aside to top the ramen or tossed in at the same time the noodles go in to cook for 3 minutes.
How to make Kang Shi Fu Beef Ramen with Shrimp
Prep: Thaw 5 shrimp in a bowl with cold water. Peel the shells off or leave them on. Wash and slice 1-2 Napa Cabbage into thin strips. Wash the mushrooms and set these aside. If adding bean sprouts, wash and set aside.
Add 2 cups of water to a pot with the beef broth mixture and dehydrated vegetables to bring to a boil.
Add the ramen noodles along with shrimp, mushrooms, and napa. Break up the noodles and mix while boiling.
During the last minute of cooking, add the paste and optionally bean sprouts if adding and mix. When finished cooking, empty into a serving bowl.
Thinly Sliced Meat
T&T sells packages of meat rolls that contain very thinly sliced meat from pork, beef, or lamb. A few of these can be placed on top of the ramen noodles before pouring over the broth.
How to make Kang Shi Fu Beef Ramen with thinly sliced meat
Prep: Wash and slice 1-2 Napa Cabbage into thin strips. Wash the mushrooms and set these aside. If adding bean sprouts, wash and set aside.
- Add 2 cups of water to a pot with the beef broth mixture and dehydrated vegetables to bring to a boil.
- Add the ramen noodles along with seafood mushrooms, and napa. Break up the noodles and mix while boiling.
- During the last minute of cooking, add the paste and optionally bean sprouts if adding and mix. When finished cooking, empty just the noodles into a serving bowl.
- Place thinly sliced meat on top and pour the broth over the meat, into the bowl. Cover the bowl for about a minute to let the meat gently cook through from the residual heat.
How to cool down ramen for serving
When serving this recipe, the ramen will be too hot to eat right away. To combat this, add 1/4 cup of very cold water or 1-2 ice cubes into the bowl of ramen before serving. Unless you are using thinly sliced meats, then you want it hot in order to cover for about a minute, and then you can cool down if desired.
Ramen Sides
If you want to bolster the meal up more, besides stir-frying more vegetables. Then some good sides for ramen are Dumplings, Fried Wontons, Eggrolls, Kimchi, Korean Cucumbers,
Ingredients
- 1 Pack Kang Shi Fu Beef Flavored Ramen
- 2 C Water
- 1 Italian Sausage - or either Shrimp or thinly sliced meat
- 5-8 Seafood Mushrooms
- 1-2 Leaves Napa Cabbage
- As Desired Bean Sprouts - optional
Instructions
- Protein: Italian Sausages: Place Italian sausage into the oven at 350°F and cook until done, about 25-30 minutes. Flip halfway through. Remove and let rest until cool enough to slice thinly and add them to the serving bowl to await the ramen. You can also remove the skin and cook it like ground beef, keeping it in larger chunks. Shrimp: Place 5 frozen shrimp per serving in a bowl filled with cold water. Peel the shells or leave them on. These are added in at the same time the noodles go in. Thinly sliced meat: Set the desired amount of meat aside to top the ramen bowl and cover before serving.
- Vegetables: Wash and prepare the vegetables. If alot of vegetables are desired, then stir-fry the vegetables until softened and place them into the serving bowl to await the ramen.
- Ramen: To a pot, add 2 cups of water, beef broth & vegetable package to bring it to a boil. Once boiling, add ramen noodles, seafood mushrooms, napa, and shrimp (if using) to cook for 3 minutes. During the last minute, add the packet of paste and bean sprouts (if using) to mix through. Empty into a serving bowl to serve. If using thinly sliced meat, place only the cooked noodles into the bowl and set thinly sliced meat on top of the ramen. Pour the broth over the meat and cover the bowl for about a minute before serving and enjoy.