Ground Beef Ramen Noodles
Instead of ordering takeout, try making this Ground Beef Ramen Noodles recipe at home in just 15 minutes. It’s full of bold flavors and uses simple ingredients, all cooked together in one pan with hardly any effort. This is an affordable dinner your family will want on repeat.
Why You’ll Love My Recipe
- One pan, minimal effort, and ready in 15 minutes
- Budget-friendly takeout inspired flavors at home
- Easy to customize with what you have on hand
When I want a quick dinner that tastes like takeout, ground beef ramen noodle bowls are always a hit! I know you’ll love it as much as I do because it’s fast, full of flavor, and uses pantry staples you probably already have. Spicy beef and ramen noodles with crunchy veggies and a tangy sauce make it hard to resist, which is why it is on regular rotation in my house. Best of all, it all cooks in one pan, so you’ll have fewer dishes and more time to relax.
Ingredients
For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Ground Beef: I prefer to use lean ground beef. You can also substitute ground turkey or even a plant-based meat substitute.
- Onion: Adds depth and savory flavor. I like using sweet onions, but a white or yellow onion also works.
- Garlic: Fresh minced garlic is best, but garlic paste or jarred garlic works, too.
- Beef Stock: Helps create a rich, savory sauce that coats the noodles. I like to use low-sodium broth to control the salt level. You can also use beef broth or even plain water in a pinch.
- Soy Sauce: Adds that signature salty, umami flavor. Again, I like using low-sodium soy sauce so it does not overpower the dish. You can also use tamari, dark soy sauce, if you prefer.
- Hoisin Sauce: Adds a slightly sweet, savory depth to the dish. It really helps balance the flavors and makes it taste like takeout. If you don’t have any on hand, swap it out for teriyaki sauce.
- Rice Wine Vinegar: Adds a little brightness to balance the richness of the beef and sauce. If needed, you can substitute with apple cider vinegar.
- Sesame Oil: Adds a rich, nutty flavor. Trust me when I tell you a little goes a long way, so you only need a small amount. Be sure to measure this.
- Carrots: Add a touch of sweetness and color. Pre-cut matchstick carrots are a great time saver.
- Cabbage Slaw: Helps bulk up the dish and adds texture. I love using a bagged coleslaw mix to keep this recipe quick and easy.
- Instant Ramen Noodles: The ultimate shortcut ingredient. Toss the seasoning packet (or save it for later) since the sauce already has plenty of flavor.
Out of something you need? Check out our free ingredient substitutions printable!
Serving Suggestions
With protein, carbs, and veggies, this really is an all-in-one meal. Sometimes, if I need to feed a crowd or want to dress up my meal, I’ll serve ground beef and ramen noodles dish with purple cabbage slaw, eggrolls, or potstickers on the side.
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Beef and Ramen Noodles
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Ingredients
- 3 teaspoons toasted sesame oil or olive oil
- 1 cup onion finely diced
- 1 lb lean ground beef
- 4 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1/4 cup brown sugar dark or light
- 1 1/2 cups beef stock
- 2 3- ounce packages instant ramen noodles seasoning packets discarded
- 1 cup matchstick carrots
- 2 cups cabbage slaw mix
- fresh scallions (sometimes called green onions) diced (for garnish, optional)
- sesame seeds for garnish, optional
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onions and cook until translucent.3 teaspoons toasted sesame oil, 1 cup onion
- While the onions are cooking, combine the sauce ingredients, then set aside.1/4 cup low-sodium soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons hoisin sauce, 1/4 cup brown sugar
- Add the ground beef and season with salt, pepper, and red pepper flakes, if using. Brown the ground beef until it is no longer pink.1 lb lean ground beef, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon red pepper flakes
- Push the beef to the sides of the pan and cook the garlic until fragrant, about 1-2 minutes. Toss to incorporate the garlic into the beef mixture.4 cloves garlic
- Add the sauce mixture and cook for 3-4 minutes, allowing the ground beef to caramelize.
- Nestle the ramen noodles into the frying pan and add the beef stock. (I break the noodle cakes in half in order to make them fit better.) Cook the noodles in the liquid for 2-3 minutes until they start to soften – be sure to flip them back and forth so that they are coated in the sauce.1 1/2 cups beef stock, 2 3- ounce packages instant ramen noodles
- Add the vegetables and toss them with the noodles, beef, and sauce. Cook another 2-3 minutes until the veggies are crisp-tender.1 cup matchstick carrots, 2 cups cabbage slaw mix
- Garnish as desired and serve immediately.fresh scallions (sometimes called green onions), sesame seeds
Equipment
Notes
- To make ramen soup, add extra broth for a slurpable noodle soup.
- Make this a no-chop meal by skipping the onion and using jarred garlic and pre-shredded carrots along with the bagged cole slaw mix.
- Add sriracha or chili paste for extra spicy beef ramen noodles.
- Enhance the flavor with fish sauce, oyster sauce, or a squeeze of fresh lime juice.
- Drain the cooked ground beef to remove any excess grease before adding the liquids and noodles.
- Take care not to overcook the noodles.
- Add cabbage at the end and cook just until tender-crisp.
Nutrition
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