Quick Asian Beef Ramen Noodles
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Every summer, I seem to keep a stash of ramen noodles in the pantry. My kids love having them for a quick lunch during summer break, and honestly, I remember loving them when I was younger, too. It may not make a lot of sense to eat a hot bowl of soup in the middle of summer, but I did it as a kid, and now my kids do the same thing.
As I have gotten older, I have outgrown eating plain ramen noodles straight from the package with the seasoning packet. However, I still love using the noodles as a shortcut ingredient in recipes. These Quick Asian Beef Ramen Noodles are the perfect way to take those inexpensive noodles and take them to the next level and change them into an easy dinner recipe.
For this recipe, you will not need the seasoning packets. You only use the noodles, then make a simple homemade Asian-style sauce instead. The sauce gives the dish much better flavor and turns it into something that feels more like a real dinner than a quick packaged lunch.
To make it more filling, the noodles are combined with ground beef, onion, bean sprouts, and garlic. Those simple ingredients add flavor, texture, and heartiness to the dish. Then you can finish everything off with a sprinkle of green onion and sesame seeds, if you like. It is definitely one of my favorite ways to enjoy ramen noodles in a whole new way.
Ingredients for Quick Asian Beef Ramen Noodles
- CANOLA OIL
- SESAME OIL
- ONION
- GARLIC
- GROUND BEEF
- WATER OR BEEF BROTH
- RAMEN NOODLES
- BEAN SPROUTS
- LOW-SODIUM SOY SAUCE
- OYSTER SAUCE
- HOISIN SAUCE
- MIRIN
- OPTIONAL GARNISHES OF FINELY SLICED GREEN ONION OR SESAME SEEDS
Instructions for Quick Asian Beef Ramen Noodles
Start by heating a large skillet over medium heat. Add the oils, diced onion, and ground beef to the skillet. Cook until the beef is fully browned and the onion is tender, breaking the meat up into crumbles as it cooks. While the beef is cooking, stir the sauce ingredients together in a small bowl and set them aside.
Once the beef is cooked through, add the garlic to the skillet. Cook for about 1 minute, stirring often, just until the garlic is fragrant. Pour the prepared sauce into the skillet and stir it into the beef. Let it cook for 2 to 3 minutes so the flavors can come together.
Push the beef mixture to one side of the skillet to make room for the ramen noodles. Add the water to the empty side of the skillet, then place the ramen noodles into the water. Let the noodles sit for about 45 seconds, then flip them over and let them cook for another 30 seconds.
Once the noodles begin to soften, gently separate and untangle them with tongs or a fork. Toss the noodles together with the beef mixture until everything is evenly combined.
Add the bean sprouts to the skillet and toss for about 1 minute, or until the sauce reduces slightly and coats the noodles. The noodles should be fully cooked, and the bean sprouts just slightly tender but still crisp.
Serve immediately, garnished with sliced green onions and sesame seeds, if desired. This recipe serves 2 to 3.
Frequently Asked Questions
Do I use the ramen seasoning packets?
No. For this recipe, you only use the ramen noodles. The seasoning packets can be discarded or saved for another use since this recipe uses a homemade sauce instead.
What kind of ramen noodles should I use?
Regular ramen noodles work great. Any brand should be fine, but avoid cup-style ramen, as the noodles are usually shorter and may have a different texture.
Can I use a different meat instead of ground beef?
Yes. Ground turkey, ground chicken, ground pork, or even thinly sliced chicken or beef would work. Ground beef is a quick, easy option that adds great flavor.
Can I add more veggies?
Absolutely. Bell peppers, shredded carrots, broccoli, snap peas, mushrooms, cabbage, or zucchini would all be good additions. Just add firmer vegetables earlier so they have time to cook.
Do I have to use bean sprouts?
No. Bean sprouts add a nice crunch, but you can leave them out or replace them with shredded cabbage, carrots, or another quick-cooking vegetable.
Can I make this recipe spicy?
Yes. Add sriracha, chili-garlic sauce, crushed red pepper flakes, or a drizzle of chili oil to the sauce if you want more heat.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How do I reheat leftover beef ramen noodles?
Reheat in the microwave or in a skillet over medium-low heat. Add a small splash of water if the noodles have absorbed too much sauce.
What should I serve with this recipe?
This can be served as a meal on its own, but it also pairs well with egg rolls, potstickers, steamed vegetables, or a simple cucumber salad.
Tips and Tricks
- Have everything ready before you start. This recipe cooks quickly, so mix the sauce and prep your ingredients before you begin cooking.
- Do not overcook the ramen noodles. Ramen noodles soften fast. Let them cook just long enough to loosen and become tender, then toss them with the beef and sauce.
- Use tongs to separate the noodles. Tongs make it easier to gently pull the noodles apart and combine them with the beef without breaking them too much.
- Push the beef aside before adding the noodles. This gives the noodles direct contact with the water, allowing them to soften before being tossed into the rest of the dish.
- Let the sauce reduce slightly. After adding the noodles and bean sprouts, toss everything together until the sauce thickens enough to coat the noodles.
- Keep the bean sprouts crisp. Add the bean sprouts near the end so they warm through but still keep some crunch.
- Use a large skillet or wok. A bigger pan gives you enough room to toss the noodles, beef, and sauce together without making a mess.
- Taste before serving. Depending on the sauce ingredients and ramen brand, you may want to add a little extra soy sauce, a splash of water, or a touch more sweetness.
- Serve immediately. These noodles are best right after cooking, while the sauce is glossy and the noodles are tender.
- Garnish for extra flavor. Green onions and sesame seeds are optional, but add color, texture, and a nice finishing touch.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Chicken Ramen
- Szechuan Noodles and Beef
- Instant Pot Chicken Fried Rice
- Thai Turkey Lettuce Wraps
Quick Asian Beef Ramen Noodles
Real Mom Kitchen
Ingredients
- 1 tsp canola oil
- 2 tsp sesame oil
- ½ onion sliced
- 2 cloves garlic minced
- ½ lb ground beef
- 1 ¼ cups water
- 2 pkgs ramen noodles discard seasoning packet
- big handful bean sprouts
Sauce
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 tsp hoisin sauce
- 1 Tbsp mirin
- green onion finely sliced, optional garnish
- sesame seeds optional garnish
Instructions
- In a large skillet over medium heat add oils, onion and beef. Cook until beef is fully cooked. While beef cooks, mix the sauce ingredients together. Add in garlic and cook for 1 minute.
- Add the sauce and cook for 2 to 3 minutes.
- Push beef to the side to make enough space for the noodles. Add water and noodles in water. Leave for 45 seconds then turn. Leave for 30 seconds, then untangle the noodles, then toss through the beef.
- Add bean sprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are fully cooked.
- Serve immediately, garnished with green onions and sesame seeds. Serves 2-3.
Nutrition
Recipe adapted from RecipeTin Eats.
