Begin by boiling water in a pot over high heat. Once the water reaches a rolling boil, add the ramen noodles. Cook according to the package instructions, usually about 3-4 minutes, until tender. Drain and set aside.
In a large skillet or wok, heat a drizzle of oil over medium-high heat. Add the extra lean ground beef to the skillet. Season it with a pinch of salt and pepper. Cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes.
Once the beef is browned, add the chopped red bell pepper, minced garlic, and grated fresh ginger to the skillet. Stir everything together and cook for another 2-3 minutes until the peppers are slightly softened and fragrant.
Lower the heat to medium and add the creamy peanut butter, hoisin sauce, sriracha sauce, and soy sauce to the skillet. Stir well to combine all the ingredients, creating a creamy sauce that coats the beef and vegetables.
Add the drained ramen noodles to the skillet. Toss everything together, ensuring the noodles are well coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Once everything is heated through, taste and adjust the seasoning with salt and pepper if needed. Remove from heat, serve hot, and garnish with chopped scallions if desired.
