If you ever bump into me, ask me to tell you a funny story about a giant cabbage (this one isn’t from my garden). I created this elk ramen recipe while looking for ways to use up said enormous crown. If you’re looking for a quick, hearty meal with a kick of flavor, this one hits the spot.
This Spicy Elk Ramen skillet recipe combines ground elk, cabbage, ramen noodles, and the zesty taste of Mexican El Pato tomato sauce. It’s a savory, easy-to-make, one-pan wonder.
Spicy Elk Ramen
Looking for a quick, hearty meal with a bold kick of flavor? This Spicy Elk Ramen Skillet combines savory ground elk, cabbage, ramen noodles, and the zesty taste of Mexican El Pato tomato sauce. It’s a savory, easy-to-make, one-pan wonder.
Servings: 4
Equipment
- 1 large skillet See the "Shop" button above
Ingredients
- 1 tbsp avocado oil
- 2 cups cabbage shredded and washed
- 2 lbs ground elk meat (or subtitute beef, venison, or other red-meat)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 can El Pato Salsa de Chile Fresco (7 3/4 oz)
- 4-6 cups water
- 10 oz ramen* (I used gluten-free; see my shop page. You may use your favorite ramen.)
- 2 cups shredded cheese for garnish
Instructions
- Heat the oil in the skillet over medium heat. Add the cabbage, stirring it frequently for 2-3 minutes until it softens.
- Add the ground meat to the skillet. Break apart the meat and stir in the onion powder, garlic powder, salt and pepper. Continue to stir occasionally until the meat is cooked through.
- Stir the El Pato sauce and 4 cups of the water into the skillet and bring it to a rolling simmer. After five minutes, test the flavor and adjust the seasonings to your desire.
- Add the ramen to the skillet**, and add water if necessary, ensuring the noodles are covered. Cover and reduce the heat to low for 10-20 minutes*** or until the ramen is cooked through.
- Use a pasta scoop or tongs to serve the ramen mixture in bowls or on a plate. Add broth and shredded cheese to your preference.
- *If you choose instant ramen, discard the seasoning packet.
- **This recipe does not store well, as the ramen may turn to mush when stored. FOR LEFTOVERS: Cook the entire mixture as instructed, but refrain from adding the ramen. When you're ready to reheat your leftovers, add them to a pan with some broth (or water). Bring them to a boil, then add your ramen to the pan. Reduce the pan to a low temperature, cooking it until the ramen has softened.
- ***Ramen cooking times will vary depending on the type of ramen you choose for your recipe.
