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 and quick to make. It’s all cooked in one pan – no need to boil the noodles separately!
Also see: Chicken Vegetable Ramen Noodles and Asian Mushroom Ramen Noodles!
Caramelised Asian Beef Ramen Noodles recipe
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 pan!
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 else can I add to these 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.
Use ramen 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
PS I put together a handy ground beef / beef mince recipe collection, for everybody who, like me, pops beef mince in their shopping cart every week!
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.
- Sauté onion and garlic – Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Cook beef – Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
- Caramelise beef – Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
- Add water and noodles – Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
- Cook ramen – 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 or 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:
More noodle recipes
Chow Mein – reader fave!
Pad Thai and Pad See Ew – reader faves! 😂
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
Chow Mein Ramen Noodles – the faster way to make Chow Mein
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. 🙄
Yummo. Cooked for 5 and it was a treat…. And so easy!
I’m so glad it was a hit!
Lovely! I doubled the beef and added carrots & red & green capsicum and nixed the bean sprouts. For the kids I cooked some noodles seperately so added that to make the sauce less strong. I only used half the chilli which made everyone very happy…I added cut fresh Chili to mine! Another great recipe my husband and kids adore. Yay!
Sounds great Rachel!
I think i mightve failed on caramelising the beef part but the flavour was still good. Next time I think I’ll add a little less noodles and a little more veg
I’m so glad you enjoyed the flavour!
Hi Nagi..I was scrolling through your recipes and found the beef Ramen noodle recipe excellent t as always..I also the pic of Dozer sniffing a raw sardine..we feed Luca a semi raw diet it consists of twice ground chicken and bones + we add a product by HONEST KITCHEN it’s the Vegetable blend it allows you to add protein of choice the stuff is dry and we hydrate it..maybe there is such a thing in Australia.
I’ll have to look into it Gillian! – N x
Love this recipe! My autistic son who normally won’t eat any kind of sauce ate and liked these noodles! Miracle food!
Wahoo! That’s awesome Laura!
Nagi,
I have been trying many of your recipes that you send , you are AMAZING everything is spot on delicious!!!!!!!!!! I could continue to rave about you but would be to long. I also love the fact that you include Dozer, I rescue dogs the more the merrier, my bit to help these loving animals.
This is delicious !!!! I made it vegan by omitting the Oyster Sauce and by using vegan mince. Sooooo flavourful and easy.
Hi Christine, I have never tried vegan mince – I might have to give it a go!
Hi Nagi, Re: meat substitute, you might like to watch this episode of ABC Landline about Jackfruit’s growing popularity amongst vegetarian /VEGANS. It’s becoming big business.
https://www.abc.net.au/landline/meat-substifruit:-the-worlds-largest-fruit-popular/11353672
WOW!! Second time making this – slightly altered due to ingredients on hand. But boy, this was a winner with my family and me! Hubby and I squirted on some schriracha and it was sooooooo good! 😋
I’m so glad it’s a hit Melissa!
Has anyone made this in bulk for the freezer? Would love to know if it defrosted ok.
Hi Bec! I haven’t but I see no reason why it wouldn’t be fine 🙂 Cooked ramen noodles are fine, and the beef is definitely fine, so together they should be fine!! 😂 N x
I found this salty and nowhere near as delicious as everybody is raving on about. The only difference is that I substituted onion for Chinese cabbage. What am I doing wrong?
Hi there IcedT! The reason it was too salty is because you switched cabbage for onion, and I presume you did not use the same quantity 🙂 The cabbage increases the volume of “stuff” in this dish quite substantially so the sauce is spread across the noodles and the cabbage, that’s why it’s not too salty. 🙂 N x
My husband and I kept marvelling at how delicious this was! So quick and easy, too. I used the only veggies I had in the fridge: carrot, broccolini and mushrooms.
Perfect to use up all those leftover veggies!
This was SO fast and delicious! We added bok choi since we didn’t have bean sprouts. Definitely going to make again soon! Thanks Nagi xx
Wahoo, I’m so glad you loved it Holly, and yes – it’s so versatile just use whatever you have in the fridge!
The family loves this and it’s so super quick and easy for week night dinner! Another favourite of your recipes, although everything of yours I’ve tried we’ve loved!
I adapted this a bit. I made the noodles separately. And I made a second thing of the sauce. I added a cup of chicken stock and cornstarch to that. Cooked exactly as is through the beef and then added the cooked noodles and extra sauce back to the pot, cooked for about 1 minute and had a thick sauce to coat everything. The tastes (All your recipe) were perfect. I can see this being a great base too for any veggies lying around.
Yes! It’s so versatile!
Wow. How delicious! I tried it and it was absolutely a mouth watering dish!
I’m so glad you love it Emma!
Hi Nagi, do you recommend I velvet the beef slices to make it even more tender?
Hi Jay, you could definitely do that if you prefer!
Wow, I found your website about a month ago and all the recipes I’ve made are just fabulous!
Especially the Asian recipes are soooo good.
Every meal is happiness.
That’s so great to hear Saskia!!!
Hi, Nagi!
This is a family fave for those nights when we don’t have much time for dinner. (I use ground pork, since that’s what’s usually in the house, and serve with a namasu or similar.) My husband likes it so much that he’s actually cooked it himself – twice.
Several or your recipes are standards
That’s great to hear!!
Loved this recipe! My 11 year old son who is learning a few recipes ‘for when he leaves home’ helped with this and i think next time he’ll be making it for me! Whole family enjoyed. Loved the simplicity and ability to add more vegies. Thanks Nagi.
Woah that’s so great to hear Leisa!
I have just stumbled on your website… my menu planning is now done for the next month with your recipes! Thanks
That’s great to hear Jess – N x