So you may or may not know… but the fam is obsessed with mikes mighty good ramen. And as such, we always have it on hand.

But what I love the most, is not just that the kids can grab a healthy “cup of noodles” for a snack or meal; but that I can use the ramen in all sorts of ways… and not just as an elevated bowl of ramen, although we do that on the regular too.

We all love a lettuce wrap, and this is one of our favs. I use the seasoning packets to flavor the meat and the broth to cook the ramen, and the ramen to enhance the meat and veggies, then load the whole thing up in a lettuce leaf and drizzle with nuoc cham. Seriously one of the best bites.

Ingredients:

2 lbs thinly sliced filet

5 packages of mighty mikes beef brisket flavored ramen, mixed use

2 Tbsp sesame oil

1 red bell pepper, stemmed, seeded, and sliced

1 orange bell pepper, stemmed, seeded, and sliced

5oz can of bamboo, thinly sliced

1/2 cup basil leaves

1 large shallot peeled and thinly sliced

peanuts

butter lettuce leaves

nuoc cham:

2 tsp sugar

1 1/2 tsp sambal

juice of 6 limes

1/4 tsp salt

1/3 cup water

1/4 cup red boat fish sauce

Directions:

Toss 3 packets each of mikes mighty good seasoning and oil with the thinly sliced filet (pro tip: freeze the filet for a few hours before slicing to make it easier).

Cook the ramen noodles according to directions, but only use the remainder of the seasoning packets.

Heat sesame oil over medium heat until shimmering.

Add filet, and cook until slightly browned, but not fully cooked.

Add in bell peppers and bamboo. Stir to combine and let cook until peppers have softened.

Turn stove off.

Add in basil and shallots.

Stir to combine.

Add a cup of the ramen cooking liquid.

Add ramen noodles and stir.

Top with peanuts.

Serve with lettuce leaves.

Drizzle individual lettuce wraps with nuoc cham before eating.