Get your chopsticks ready!! With caramelised beef, a tangle of noodles, and a sweet savoury 4 ingredient sauce, these Asian Beef Ramen Noodles are totally slurp-worthy!
A terrific economical beef mince recipe, prepare to be amazed at how quick and easy this flavour packed ramen noodle recipe is! Are you ready??
Now available: Chicken Vegetable Ramen Noodles!
ASIAN BEEF RAMEN NOODLES recipe – spin on a reader favourite!
I’ve previously shared stories where Dozer has been randomly recognised on the streets by readers (ah, it makes me proud!) and the odd occasion when I’ve been recognised. Always in a state of disarray. I am waiting for the time it happens when I just happen to be dolled up for an evening out.🤞🏼
Well, when 3 total strangers within the space of 2 weeks tell you that these Asian Beef Bowls are one of their favourites because it’s so tasty yet quick ‘n easy, it triggered a thought – why not do a ramen noodle version??
So the thought came to life.
That caramelised ground beef / mince is just da bomb! I just want to pick it all out!!! (Seriously, who talks like that at my age??🙄)
I hinted at a cheeky little tip that makes this ramen noodles recipe even quicker than you’d expect – and here it is:
How to make Ramen Noodles – in ONE POT!
Yes that’s right, these Asian Beef Ramen Noodles are made in ONE POT!!! Sure it saves on washing up an extra pot to cook the noodles separately, but for this recipe, the more important factor is that the starch in the noodles acts as the thickener for the sauce (which has no cornflour/cornstarch or other thickener).
So here’s how this recipe goes down – 4 minutes for the onion and beef, 2 to 3 minutes for the noodles, MAX!
- Cook the beef with the sauce first – get it real nicely caramelised because it’s key to the flavour in this recipe;
- Make a well in the centre, add water, plonk uncooked instant or ramen noodles in the water. This serves two purposes – making room for the noodles to sit in the water AND protects the beef from losing their caramelisation by boiling in the water;
- After 45 seconds, turn the noodles, then 30 seconds later, they will be loose enough to toss through the sauce and beef;
- Add a big handful of beansprouts (great no-chop veggie option!), toss more then serve;
- By the time the ramen noodles are cooked, the liquid is absorbed / evaporated, leaving behind a nice coating of sauce on the perfectly cooked noodles.
The beauty of this technique is that it HAS to be a super quick recipe because the noodles are cooked in 2 to 3 minutes. Any longer and they become too soft!
WHAT CAN I ADD TO RAMEN NOODLES?
This is a very adaptable recipe. I’ve used onion, garlic, ground beef (mince) and beansprouts because it requires minimal chopping. Finely sliced cabbage would be an ideal substitute for the bean sprouts, otherwise carrots cut into matchsticks, baby spinach or even normal spinach, or even finely sliced kale. Toss these in when the bean sprouts are added, just to wilt.
If using other vegetables that need to be cooked for longer that leach water when cooked, such as peppers, zucchini or mushroom, cook these first then remove from the pan (otherwise they leach too much liquid when the noodles cook so you end up with too much water). Proceed with recipe then toss them in at the end.
Ramen Noodles OR Instant Noodles
I don’t know if you’ve got a hang up about instant noodles – whether from excess consumption in your uni days or because of health concerns – but let’s just say this recipe is a far cry from the plonk-in-water-add-veg that you probably overdosed on.
What I’m making the most of here in this recipe is the quick-cook noodles and the shape of the noodles cakes (flat) so they can be cooked in a shallow skillet.
Any instant noodles or ramen noodles will work just fine because we discard the soup seasoning mix. You can also buy just the noodle cakes (no seasoning) in larger packs of 5+.
If you don’t have instant noodles (or you really can’t get past your dorm days), these Asian Beef Ramen Noodles will work just fine with any other type of noodles. Dried or fresh, rice or wheat / egg noodles.
But honestly, I ask you – does this look like any instant ramen noodles you had in your dorm days?? 😉 – Nagi x
Got beef mince? You can do better than Spag Bol.
See all ground beef / beef mince recipes (yes, Spag Bol is there….)
More noodles
- Chow Mein – reader fave!
- Pad Thai and Pad See Ew – reader faves! 😂
- Singapore Noodles
- Char Kway Teow – epic street hawker food
- See all Noodle Recipes
And the Ramen Noodle recipe collection
- Caramelised Asian Mushroom Ramen Noodles – caramelised mushrooms tossed through ramen noodles in a sweet savoury Asian sauce
- One Pot Chicken and Vegetable Ramen Noodles – loads of hidden veggies!
- Quick Asian Beef Ramen Noodles – this recipe
- Ramen Noodle Salad with Creamy Sesame Peanut Dressing – terrific for work lunchboxes
QUICK ASIAN GROUND BEEF RAMEN NOODLES
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Quick Asian Beef Ramen Noodles
Ingredients
- 2 packets ramen or other instant noodles , discard seasoning (Note 1)
- 1 tsp oil
- 2 tsp sesame oil (or more oil) (Note 2)
- 2 garlic cloves , minced
- 1/2 onion , sliced
- 200g / 7oz beef mince (ground beef) (Note 3)
- 1 1/4 cups (315 ml) water, plus more as needed
- Big handful bean sprouts
Sauce:
- 1 tbsp dark soy sauce (Note 4)
- 1 tbsp Oyster sauce (or Hoisin, Note 5)
- 2 tsp Hoisin sauce (or more Oyster sauce)
- 1 tbsp mirin (Note 6)
Garnishes (optional):
- Finely sliced green onion / shallots
- Sesame seeds
Instructions
- Mix Sauce.
- Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
- Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
- Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
- Leave for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the beef.
- Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
- Serve immediately, garnished with green onions and sesame seeds.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I’ve been trying to move him onto a paleo diet ie no commercial dog food. Currently experimenting to see what he will and won’t eat.
Raw sardines falls into the Won’t Eat bucket. 🙄
Hi Nagi, do you recommend I velvet the beef slices to make it even more tender?
Hi Jay, you could definitely do that if you prefer!
Wow, I found your website about a month ago and all the recipes I’ve made are just fabulous!
Especially the Asian recipes are soooo good.
Every meal is happiness.
That’s so great to hear Saskia!!!
Hi, Nagi!
This is a family fave for those nights when we don’t have much time for dinner. (I use ground pork, since that’s what’s usually in the house, and serve with a namasu or similar.) My husband likes it so much that he’s actually cooked it himself – twice.
Several or your recipes are standards
That’s great to hear!!
Loved this recipe! My 11 year old son who is learning a few recipes ‘for when he leaves home’ helped with this and i think next time he’ll be making it for me! Whole family enjoyed. Loved the simplicity and ability to add more vegies. Thanks Nagi.
Woah that’s so great to hear Leisa!
I have just stumbled on your website… my menu planning is now done for the next month with your recipes! Thanks
That’s great to hear Jess – N x
Would using rice noodles suffice?
Hi Amanda, you’d just need to check the cook time and cook as per the packet instructions – N x
Nagi, this recipe is amazing! I’ve made it a bunch and I’ve passed it along to friends, and they make it all the time too! Now I’m looking for a vegetarian alternative. What do you think about subbing shrimp?
Hi Jill, here is my vegetarian alternative: https://www.recipetineats.com/asian-mushroom-ramen-noodle-recipe/ otherwise shrimp would be great!
This was a hit! I added 3/4 bag of frozen stir fry veggies and a bit of sriracha. I don’t have any mirin so Iused sherry instead. Great tip! Quick easy and delishious 🙂
Oh Nagi, this was exceptionally easy and sensationally delicious!
Wahoo thanks for letting me know Julian!
Oh my God. Another fantastic recipe. Never enough xx
Thanks so much Allison!
This was DELICIOUS! I can’t even figure out what it was that stood out – it was so satisfying! What a great takeout fake-out option 🙂 I added sauteed zucchini and thinly sliced bell peppers to bulk up the dish a bit. I had considered doubling up on the sauce, but there was no need. Absolutely perfect! We are making again tonight!
You could really add ANY veggies you like it’s so forgiving! I’m so happy you love it Sarah!
The embedded recipe scaler (to adjust serving size) really rocks! Although I haven’t made this recipe, I’m making this for dinner tonight…I need an easy, quick, AND yummy option!
I’ve made this dish twice now, the first time with fresh ramen noodles and the second with the dried version. We all agreed that the fresh version was by far the best. I also add, chilli paste to liven things up. So quick, easy and tasty. This is another one of your recipes requested all the time by my family. Thank you again.
I recently visited a grocery that keeps a butcher, so the meats were more various than I find at my bare-bones usual place. I found some chuck steak trimmings on steep discount and bought them to make this dish. Sliced the beef very thinly, stir-fried it, and cooked the ramen in the pan with a can of beef broth. Added a lot of veggies and the sauce, and it was WONDERFUL. I’ve also liked your Greek recipes – I’m addicted to the Lemon Pilaf. I’ll certainly be back – thanks!
This has become a staple at our house. I double the recipe and use a bag of coleslaw mix (shredded cabbage and carrots) for the veg. Kids eat it right up, even when I sub in ground turkey.
Great idea Kristel!
This was super easy and beyond yummy. Thank u for yet another easy recipe. We normally make double so there’s plenty of left over for lunches. I’ve tried countless of your recipes and have not been disappointed once, just need to go and add my feedback….not sure how I stumbled across your site but am forever grateful I did!
Thanks so much for the great feedback Maryanna, I really appreciate it!
Super quick and easy. I’m not super fond of bean sprouts so I used some finely shredded carrots and snow peas instead. Yummy. Will become a staple recipe in my household.
Awesome Heather, you can really use any veggies you like with this one as it’s so versatile ☺️