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
-
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!
-
12 Minute Thai Chicken Peanut Noodles – super quick, using ground meat
-
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. 🙄
I’ve made this nearly 10 times since I discovered the recipe. It is as simple as it is delicious. Highly recommend.
Hi Nagi! I am confused because I thought Mirin was one thing & cooking sake another.
I have two different items in my pantry:
Sun Luck brand Mirin (Description: “sweet cooking rice wine”)
&
Kikkoman brand cooking sake (Description: “Ryorishu cooking sake seasoning”)
Which would be more appropriate for this recipe?
Hi Kim, sake isn’t as sweet as Mirin, but use the Mirin if you have it! N x
I finally took the Asian grocery list to get my essentials. I made this for dinner, it was amazing, fast, and delicious!!! Hubby loved it too!!! Thank you for opening a delicious door!
You’re so welcome Rachel, that’s great to hear! N x
I love your website. I am a kiwi but have Chinese adopted children. Finally they are enjoying food from my kitchen and I am enjoying cooking it for them. I have been amazed at how easy it is to cook Chinese food. More importantly most of the time I have everything either in my pantry or in the fridge. My carnivore son is finally eating vegetables with you vegetable stir fry. Thanks for your lovely website.
I cooked this meal with extra veg. I probably was not as compliant with instructions as I should have been and the meat didnt caramelise as your pics show – HOWEVER – this still turned out awesomely and my 84yr old step father LOVED it and I will be making this again and again and again. YUMMO
Your recipes are wonderful never fail always delicious 😋
Thank you from Turkey
Have you heard of Dr Edward Bassingthwaighte I’m sure Dozer would love him he is a great. Holistic Vet in Australia
Had this for the third time in a week last night !! So quick, so easy and so tasty. Chinese take-away diy. Delish 🙂 🙂 Oh and I have to keep printing out a new recipe as I keep giving my copy away !!!!
Hi Nagi, Love your recipes. I haven’t made one that we didn’t like! Keep up the Great job. Thanks Diane
Thanks so much Diane!! N x
Made this the other night for a quick meal but used Pork Mince as that’s what I had. Once again did not disappoint and so easy. Yummo!
Tried this last Wednesday for dinner. Scary as it cooks so quickly but delish!! Two packs of noodles and I ate the lot!! Yum factor of 10/10 !!!
Great dish, tastes great and so easy to make
Amazing flavors. Cooked as directed with no changes. A definite go to on a busy night.
Perfect Lorraine!! N x
Hi, love all your recipes- batch cooking today and wondered if this would be suitable to freeze?
Thanks xx
Hi Amanda, yes you could freeze this however I’d leave the bean sprouts out. N x
I am so happy I found your website, Nagi. This recipe is so easy and tastes great. Instead of wondering what to cook for dinner for the thousandth time, I come to your website, collect recipes and ingredients and I am set for the week. You are an absolute angel. xx
This is so quick, easy, jam-packed with flavour and DELICIOUS. In South Africa I can’t find mirin so I simply used Pinotage and it was still delcious. Thank you!
Tried this and it is delicious. Substitute the beansprouts (not available around here) with shredded cabbage and added a bit of Sriracha sauce for a bit of heat. Also use medium cream sherry instead of Mirin (to expensive around here). A light sprinkling of lemon juice definitely added a bit of zing.
Cooked this last night and it turned out amazing! Really delicious. I only had shrimp on hand so I pan fried them beforehand and added them in later. I also added some red chili flakes when I was cooking the garlic + onions. I couldn’t find mirin but I used sherry cooking wine and it worked well! I love how fast this all came together. Thank you Nagi!
I just made his for the tenth (at least) time and it’s so, so good and so easy!! I add sautéed peppers, onions, mushrooms and double the sauce. It always turns out great!! Thank you Nagi for creating this really wonderful dish and inspiring me to cook Asian recipes. Love from America! xx
Yum, sounds fantastic Victoria! N x
Wonderfully easy recipe. The substitute suggestions were especially helpful. Thank you!
Is there anyway to make this using tofu instead of meat? Mom has discovered the evils of meat, but loves Ramen.
It seems like there there should should be a way to do this with crumbled tofu of one type or another.
TIA. Mark.
Hi Marks, yes you could – I’d add it towards the end of the cook time to stir through. I think firm tofu would be best here. N x