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!
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Cook the beef with the sauce first – get it real nicely caramelised because it’s key to the flavour in this recipe;
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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;
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After 45 seconds, turn the noodles, then 30 seconds later, they will be loose enough to toss through the sauce and beef;
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Add a big handful of beansprouts (great no-chop veggie option!), toss more then serve;
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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!
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Pad Thai and Pad See Ew – reader faves! 😂
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Char Kway Teow – epic street hawker food
And the Ramen Noodle recipe collection
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Caramelised Asian Mushroom Ramen Noodles – caramelised mushrooms tossed through ramen noodles in a sweet savoury Asian sauce
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One Pot Chicken and Vegetable Ramen Noodles – loads of hidden veggies!
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12 Minute Thai Chicken Peanut Noodles – super quick, using ground meat
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Ramen Noodle Salad with Creamy Sesame Peanut Dressing – terrific for work lunchboxes
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Chow Mein Ramen Noodles – the faster way to make Chow Mein
QUICK ASIAN GROUND BEEF RAMEN NOODLES
WATCH HOW TO MAKE IT
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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. 🙄
Cooked this last night and my husband couldn’t stop raving about it!! I loved it too – AND how blooming easy is it to achieve???!!!!!! I’m so glad I made double quantity as we’re both looking forward to having it again tonight!!! Yet another Nagi success!!!!
Absolutely delicious, quick easy Friday night dinner sorted.
I wasn’t expecting to like this as much as I did! I added red and green peppers and it came out great
Made this tonight for a quick dinner and my boyfriend loved it! I can’t eat beef, so I used pork, and it turned out just as good. Keeping this in rotation!
This is ideal for a quick, tasty weeknight meal. A real keeper!
Callmeafoodie – this delicious !! besides the onion and garlic called for, I’ll just use a bag of coleslaw, the rest is as is and very tasty !
Hi Nagi
I can only source OBento Mirin seasoning at my local shops. Would this be a good alternative to Hon mirin or should I use the Chinese cooking wine for the Quick Asian Beef Ramen noodles recipe please?
Kind regards
Wendy
I made this tonight because I’ve been CRAVING Asian noodles. I live in Texas, it’s hard to find good Asian food. This recipe was by far the best thing I’ve made in a long time. So easy! So good! I substituted pork for beef. Added Napa cabbage instead of sprouts. Chicken broth instead of water. Can’t find Mirin around these parts, rice wine vinegar did the trick! I’m in love with all the other recipes I’ve found on this site and even preordered your new cookbook! Can’t wait! XO
OMG. This is quite possibly my fav RTE recipe EVER. I’ve been making delicious meals from Nagi’s blog for years, but I’ve never jumped on to make a comment. Right now as I sit here eating last night’s Ramen leftovers, I’m literally ooohhing out loud at just HOW GOOD it is! It was simple and quick to make (about 25 minutes from first chop to serving), and the whole family devoured it. My 9yo declared it to be his ‘new second favourite meal’!! This is definitely making it into the regular meal rotation. Oh and I also added Chinese broccoli as I felt it could do with some greens. My husband was surprised it wasn’t part of the original recipe, and I feel it made as big difference to the overall appeal.I chopped the stalks and leaves separately, adding the stalks at the same time as the noodles, and the leaves about 2 minutes later.
I have made this several times and we love it as all your recipes!! I have ordered the new cookbook, 1 for me and each of my granddaughters! we love you!
Cooked this tonight and it was Fabolous! Raman with no broth. To good to be real, I loved it! Will surly Mae it for me and friends. Five stars!
Delicious and super easy! Fussy kids even loved it
Fantastically straight-forward and really tasty. Thank you for such a great recipe.
I added thinly sliced green chilli as well as spring onion at the end, so I got a bit of a kick, too.
Another triumph! I added some little bits of broccoli. Delicious, quick and easy. It was so good I started panicking halfway through eating it that it would be finished soon. Need to make more for greed purposes.
Made this for the first time tonight and my GOODNESS ITS AMAZING! it literally was done in 15mins. And it tastes unreal.
Thanks for another flavor filled quick meal. I added thinly sliced cabbage but almost any vegetable would work.
Very tasty recipe, I added some chili flakes and grated carrot and shredded cabbage. I am sure this will be a regular meal in our household as it’s so quick and easy 👌🏻 Thanks for sharing Nagi
This was so easy to prepare. I added broccoli, carrots and red capsicum with the mince. Also spiced it up with a bit of chilli sauce. Absolutely delicious 😋
Love this recipe and how versatile it is adding whatever vegetables you have. This time I added frozen edamame and shredded carrots.
We love this one. Have made it several times. I usually add more noodles and vege so that there is enough for 4. Loving everything I cook from this site!