Beef and Ramen Noodles
Beef and ramen noodles is a fast, savory skillet dinner packed with tender ground beef, chewy noodles, and a sweet-salty Asian-style sauce that comes together in about 25 minutes. The sauce clings to every noodle, and the veggies add just enough crunch to keep things interesting. It is a solid weeknight dinner that works just as well for meal prep as it does for feeding the whole family.
Recipe Summary
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 15 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Savory, umami-rich, slightly sweet, garlicky, and sesame-forward.
- 🍚 Best Served With: Steamed edamame, a simple cucumber salad, or extra stir-fried vegetables.
- 🧊 Make Ahead?: Yes – prepare up to 3 days ahead and refrigerate; reheat gently before serving.
Why This Beef and Ramen Noodles Recipe Works
Most beef ramen noodle recipes use the seasoning packets, which are loaded with sodium and leave you with a dish that tastes more like instant soup than an actual meal. This version skips them entirely and builds the sauce from scratch using soy sauce, hoisin, brown sugar, sesame oil, and fresh garlic and ginger. The result is a sauce with real depth, not just salt.
I use 97% lean ground beef here, which keeps the calorie count lower without sacrificing the hearty, satisfying base that makes this dish filling. Browning the beef properly before adding the sauce is the step that actually makes or breaks this recipe. Give it a few minutes over medium-high heat so it develops some color, then let the sauce do its job coating everything as it simmers. The optional cornstarch slurry at the end is worth doing if you want the sauce to cling to the noodles instead of pooling at the bottom.
If you love easy beef dinners like this one, you might also want to check out these steak cubes in the crock pot for a hands-off option, this zucchini ground beef casserole for a low-carb weeknight bake, or this beef con queso dip if you need a crowd-pleasing appetizer.
Ingredients
- Ground Beef – Use 97% lean ground beef for a lighter meal with plenty of protein. If you prefer a richer flavor, you can substitute 90% or 93% lean ground beef.
- Ramen Noodles – Any standard instant ramen noodles will work well in this recipe. Discard the seasoning packets since the homemade sauce provides all the flavor you need.
- Garlic – Fresh minced garlic adds bold flavor to the sauce. Pre-minced garlic can be used if that’s what you have on hand.
- Ginger – Fresh grated ginger provides the best flavor and a subtle warmth. Ground ginger is a convenient substitute when needed.
- Bone Broth – Bone broth adds richness and extra protein. Regular beef broth or chicken broth can also be used.
- Soy Sauce – Soy sauce gives the dish its savory, umami-rich flavor. Use low-sodium soy sauce if you prefer to control the salt content.
- Swerve Brown Sugar – This sweetener balances the salty and savory ingredients without adding traditional sugar. Regular brown sugar can be substituted if desired.
- Hoisin Sauce – Hoisin sauce adds sweetness and depth to the sauce. Keep a bottle on hand because it works well in many stir-fry recipes.
- Sesame Oil – A small amount adds classic Asian-inspired flavor. Toasted sesame oil provides the most pronounced flavor.
- Shredded Carrots – Pre-shredded carrots save time and add color and texture. You can shred your own carrots if preferred.
- Shredded Cabbage – Cabbage adds crunch and extra vegetables to the dish. A bagged coleslaw mix works as an easy shortcut.
- Green Onions – Green onions add freshness and a mild onion flavor. Slice them thinly for the best texture throughout the noodles.
- Cornstarch Slurry – This optional ingredient helps create a thicker sauce that clings to the noodles. Skip it if you prefer a lighter sauce.
How to Make Beef Ramen Noodles
Step 1: Brown the ground beef in a skill over medium-high heat, about 5–6 minutes. Stir in the garlic and ginger and cook for about 30 seconds until fragrant. In the mean time, cook the ramen noodles in a pot of boiling water according to package directions, discarding the seasoning packets. Drain and set aside.
Step 2: Add the beef broth, soy sauce, brown sugar, hoisin sauce, and sesame oil and bring the mixture to a simmer.
Step 3: Stir in the shredded carrots and cabbage and cook for 2–3 minutes until slightly softened.
Step 4: Add the cooked ramen noodles and toss to combine.
Step 5: (Optional) Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens slightly and coats the noodles.
Step 6: Remove from heat and stir in the green onions.
Tips for Making Beef Ramen Noodles
- Cook the noodles separately: Unlike one-pan methods that cook noodles directly in the skillet, cooking the ramen in boiling water and draining it first gives you more control over the texture. You get consistently chewy noodles instead of risking mushy or unevenly cooked ones.
- Brown the beef properly: Do not rush this step. Let the beef sit in the pan without stirring for the first minute or two so it actually browns. That caramelization adds a richer, deeper flavor to the whole dish and you lose it if you stir too early.
- Add the veggies after the sauce: Stir the carrots and cabbage in after the broth and sauce mixture comes to a simmer. Two to three minutes is all they need. Going longer makes them soggy and the dish loses that satisfying crunch.
Serving Suggestions
- Keep dinner balanced by serving this ramen stir fry with Air Fryer Broccolini. The crispy edges and simple seasoning complement the savory beef and noodles while adding another serving of vegetables.Add a fresh side of Cabbage and Carrot Salad. The crunchy vegetables and light dressing bring a refreshing contrast to the warm noodles.Pair it with a bowl of Cauliflower Parmesan Soup. The creamy texture works well with the soy-ginger flavors and helps create a cozy, satisfying meal.Serve alongside Mixed Pickled Vegetables. The tangy flavor helps balance the richness of the beef and brightens every bite.End the meal with Frozen Chocolate Dipped Strawberries. They offer a sweet finish while keeping dessert light and portion-friendly.
Recipe FAQs
Yes. Lo mein noodles, udon, or even some protein pasta all work here. Just cook them according to package directions, drain well, and toss them into the skillet the same way you would the ramen noodles. Rice noodles are a good gluten-free option.
Absolutely. Ground turkey or ground chicken both work well and keep the calorie count even lower. Thinly sliced steak or shrimp are also great options, though they cook faster than ground beef so adjust your timing accordingly.
It holds up well for a couple of days. The noodles will absorb more of the sauce as they sit, so when you reheat leftovers, add a splash of broth or water to loosen things back up. Portion it into containers right after cooking and refrigerate for up to three days.
A drizzle of sriracha, a spoonful of chili crisp, or a pinch of red pepper flakes stirred in with the sauce will all add heat. Start small and taste as you go since the sauce is already pretty flavorful on its own.
How to Store and Reheat
- Storage: Let the dish cool completely, then transfer to an airtight container and refrigerate for up to 3 days. The noodles will soak up more sauce as they sit, so the leftovers may look a bit drier than when freshly made.
- Freezing: This dish can be frozen, though the texture of the noodles will soften after thawing. If you plan to freeze it, slightly undercook the noodles before freezing. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a skillet over medium heat with a splash of beef broth or water, stirring until heated through. You can also microwave individual portions in 60-second intervals, stirring between each, until hot. Add a little liquid either way to bring the sauce back to life.
More Dinner Recipes
Beef and Ramen Noodles
Equipment
- Large skillet or sauté pan
- Medium pot for cooking the ramen noodles
- Colander for draining the noodles
- Wooden spoon or spatula for breaking up and stirring the ground beef
- Measuring cups and measuring spoons
- Cutting board
- sharp knife
- Small bowl
Ingredients
- 1 pound 97% lean ground beef
- 2 3-ounce packages ramen noodles, seasoning packets discarded
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger or ½ teaspoon ground ginger
- 1 cup bone broth
- 3 tablespoons soy sauce
- 1 tablespoon Swerve brown sugar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 3 green onions sliced
Instructions
- Brown the ground beef in a skill over medium-high heat.until browned, breaking it apart as it cooks, about 5–6 minutes. Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
- In the mean time, cook the ramen noodles in a pot of boiling water according to package directions, discarding the seasoning packets. Drain and set aside. Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
- Add the beef broth, soy sauce, brown sugar, hoisin sauce, and sesame oil and bring the mixture to a simmer.
- Stir in the shredded carrots and cabbage and cook for 2–3 minutes until slightly softened.
- Add the cooked ramen noodles and toss to combine.
- Optional: Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens slightly and coats the noodles.
- Remove from heat and stir in the green onions.
Notes
- Toast a small amount of sesame seeds and sprinkle them on top before serving.
- Reserve a few tablespoons of noodle cooking water to loosen the sauce if needed.
- Slice green onions just before serving for the freshest flavor.
- Add a pinch of red pepper flakes for a little heat.
- Double the vegetables for an even lighter meal.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
