Step 1

Bring a large pot of water to a boil. Discard flavor packages. Add ramen noodles and cook according to the package instructions. Drain when cooked. I used 2 packages of gluten-free rice ramen (2.8 oz each) - Lotus Foods brand.

Step 2

Tip: I like to bring a pot of water to boil, turn it off (or reduce heat to low) but wait until the rest of the ingredients are done, and only then add noodles to boiling water as they cook really fast (about 5 minutes). But do bring a pot of water to boil while you cook the rest of the recipe as that takes time.

Step 3

Cook mushrooms (sprinkled with salt) in 1 tablespoon olive oil in a cast iron skillet on medium-high heat, without moving mushrooms for about 3 or 4 minutes, to get a nice golden sear. Flip the mushrooms and cook for a couple more minutes. Remove to a plate.

Step 4

To the same, now empty, skillet add chopped bell peppers, and another tablespoon of olive oil, and cook bell peppers (with a sprinkle of salt and pepper) until just softened, about 5 minutes, on medium-high heat. Remove from skillet.

Step 5

Add ground beef to the same, now empty, skillet, and cook, crumbling it, and frequently stirring, until cooked through. Once the beef is completely cooked, drain any liquid and fat.

Step 6

While you cook the veggies and the beef, combine all sauce ingredients in a small bowl: minced garlic, low-sodium tamari sauce, rice vinegar, sesame oil, and brown sugar.

Step 7

Return cooked bell peppers and cooked mushrooms to the skillet with cooked ground beef. Add cooked ramen noodles. Add the sauce.

Step 8

Reheat on medium heat and mix to combine. Continue stirring so everything is nicely coated. Add chopped green onions and mix them in.

Step 9

Taste and if it's not seasoned enough, add another tablespoon of tamari sauce or season with salt and pepper.

Step 10

Top with toasted white and black sesame seeds.