Truck Stop Noodles with Braised Beef Jerky
Recipe by Chef Lance Gummere of Bantam + Biddy and Chick-a-Biddy
1 (3 ¼-ounce) package beef jerky
1 tablespoon chopped dehydrated onions
1 (3-ounce) package dried ramen noodles
1 (5-ounce) can Rotel diced tomatoes and green chilies, drained
2 tablespoons chopped salted peanuts
1 (8-ounce) can cut green beans, drained
¼ teaspoons Tabasco sauce
- In a small pot containing 3 cups of water, add the beef jerky and dehydrated onions. Bring to a boil, and reduce to a simmer. Simmer for 3-hours. Look at the pot every hour; if it’s almost dry, add more water. At the 3 hour mark, add the Tabasco sauce and cook the liquid until it’s almost dry. As the liquid thickens and reduces, start shaking the pan’s handle to gently toss together the thickened liquid and meat. Remove from heat.
- Boil the ramen noodles according to package directions, omitting the seasoning packet. There is enough salt in the other ingredients to properly season the dish without the packet. Once the noodles are cooked, drain the liquid. In a small saucepan, combine the green beans and drained tomatoes and chilies and heat until warmed through. Once warm, toss the vegetables with the cooked noodles.
- Put noodles and vegetables into a serving bowl. Garnish with the chopped peanuts, and spoon the braised jerky over the top.