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
- 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. 🙄
More yum from Nagi! I used fresh egg noodles bc it was part of a promotion at my Asian grocers and I was looking for a fried beef noodle recipe on RecipeTinEats. It was enjoyed by all but a non-noodle eater in the family (yes, we’re an Asian family with one who doesn’t like noodles, and apparently spaghetti doesn’t count….go figure!).
Made the recipe as written, it was fabulous. We will definitely make again. Thank you for sharing this recipe.
It was easy, delicious and just a perfect quick diner in the busy week! Thanks!
I have left over pork loin, I was going to use pork instead of Chicken. Anything I should do different? TYIA Liz
Hi Elizabeth, just thinly slice the same size as the chicken in the recipe – it will be perfect! N x
Sauce was delicious. Added mushrooms, carrot and capsicum sticks. I think I use the wrong noodles and too much, used a brand which comes as separated strands not a ‘cake’ Also used the equivalent of 4 cakes. The dish ended up too starchy and gluggy. I shall try noodle cakes next time and perhaps cook the noodles separately.
Your recipes look amazing; however, I use US measurements. I have googled measurement translations, but find it cumbersome and inaccurate. Could you please post the translation in the recipe or notes. Thanks.
Hi Amy, my latest recipe have a metric toggle that you can click to get the grams/mls – that’s a standard no matter where you’re located. Everything in this particular recipe is the same (I’ve even listed the mls there for the water quantity). N x
How would you suggest cooking the ramen noodles when making larger servings than two. In my case I’m making six servings. Thanks!
Hi Ron, if you’re going to make 6 servings, I would cook the noodles separately (unless you have a decent sized pan) – if you cook the noodles separately, you won’t need to add the total amount of water, just add 1/2 cup to the sauce then toss the cooked noodles through.
My toddler loved this! A couple variations that isn’t true to ramen, but hey! Mum guilt made me add greens – 250g of chopped spinach and a handful of peas. Couldn’t taste the veggies in it cos of the yummy sauce. Also I doubled the recipe pre noodles… and then froze half of it for an easy meal later… just add 2 minute noodles later.
We really like this recipe. It is my dd5’s favourite. Usually I use the plain Ayam 2 minute noodles that you buy in a 10 pack, but tonight I realised I had run out. I found two packs of indome mi goreng noodles, so I used them instead. They have a lot more fat in them and it made the dish super greasy. Won’t do that again.
It’s tasty and super easy!
Could you use canned bean sprouts or should they be fresh?
Hi Krystal – fresh is best here 🙂 N x
Amazing quick easy recipe, so cheap and full of flavour. It’s made faster than ordering Uber Eats, and sooo much better. Thanks Nagi!
I made this for the first time last night for my family and they loved it! I used stir fry beef instead of mince and it was delicious 😋 will definitely be adding this to our dinner menu rotation
Hi Nagi, I am loving your recipes 🙂 This was really delicious and easy. I found it a bit salty for me at the end, thought it was maybe because I used fresh noodles so only added a splash of water when tossing the noodles with the rest, so I added extra water at the end to mix through. But still a bit salty! Next time I might try reduce the amount of sauce overall. Any tips? Thanks 🙂
Hi Jihye, sorry you found it salty – it shouldn’t taste overly salty. Can I ask what size tablespoon you’re using? N x
We love this recipe so much! I have never bought Top Ramen so that was a first for me. So happy I tried it. Oh my gosh, we have now made it several times and introduced the recipe to friends. Tonight we are having the chicken version and can’t wait! Thank you much. We look forward to trying many more of your recipes! 🙂
DDDDlicious! Added sprouts and bok Choy. Really great flavour and my elderly Mum enjoyed it too!
Delicious and super easy! I used Beyond Meat, and added chopped broccoli, asparagus, scallions, ginger, and extra hoisin and oyster sauce. Next time I would only use one pack of noodles for two people.
I have made this recipe and all of it variations at LEAST a couple dozen times. i’m sure more than that. This is a go to for my family when we cant decide on what to eat, have a random mix of veggies in the fridge at the end of the week, or just want something quick and/or cheap. This is so easy to customize to whatever you have available or to adjust for a whole new flavor experience. This will be on our regular rotation for a very long time. Thanks, Nagi, for yet another delicious recipe!
Made it several times now but forgot to rate this. It’s perfect, it’s excellent. Thanks Nagi!
My goodness, this is good!!! Will make it again for sure!