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. 🙄
Would using rice noodles suffice?
Hi Amanda, you’d just need to check the cook time and cook as per the packet instructions – N x
Nagi, this recipe is amazing! I’ve made it a bunch and I’ve passed it along to friends, and they make it all the time too! Now I’m looking for a vegetarian alternative. What do you think about subbing shrimp?
Hi Jill, here is my vegetarian alternative: https://promotown.info/asian-mushroom-ramen-noodle-recipe/%3C/a%3E otherwise shrimp would be great!
This was a hit! I added 3/4 bag of frozen stir fry veggies and a bit of sriracha. I don’t have any mirin so Iused sherry instead. Great tip! Quick easy and delishious 🙂
Oh Nagi, this was exceptionally easy and sensationally delicious!
Wahoo thanks for letting me know Julian!
Oh my God. Another fantastic recipe. Never enough xx
Thanks so much Allison!
This was DELICIOUS! I can’t even figure out what it was that stood out – it was so satisfying! What a great takeout fake-out option 🙂 I added sauteed zucchini and thinly sliced bell peppers to bulk up the dish a bit. I had considered doubling up on the sauce, but there was no need. Absolutely perfect! We are making again tonight!
You could really add ANY veggies you like it’s so forgiving! I’m so happy you love it Sarah!
The embedded recipe scaler (to adjust serving size) really rocks! Although I haven’t made this recipe, I’m making this for dinner tonight…I need an easy, quick, AND yummy option!
I’ve made this dish twice now, the first time with fresh ramen noodles and the second with the dried version. We all agreed that the fresh version was by far the best. I also add, chilli paste to liven things up. So quick, easy and tasty. This is another one of your recipes requested all the time by my family. Thank you again.
I recently visited a grocery that keeps a butcher, so the meats were more various than I find at my bare-bones usual place. I found some chuck steak trimmings on steep discount and bought them to make this dish. Sliced the beef very thinly, stir-fried it, and cooked the ramen in the pan with a can of beef broth. Added a lot of veggies and the sauce, and it was WONDERFUL. I’ve also liked your Greek recipes – I’m addicted to the Lemon Pilaf. I’ll certainly be back – thanks!
This has become a staple at our house. I double the recipe and use a bag of coleslaw mix (shredded cabbage and carrots) for the veg. Kids eat it right up, even when I sub in ground turkey.
Great idea Kristel!
This was super easy and beyond yummy. Thank u for yet another easy recipe. We normally make double so there’s plenty of left over for lunches. I’ve tried countless of your recipes and have not been disappointed once, just need to go and add my feedback….not sure how I stumbled across your site but am forever grateful I did!
Thanks so much for the great feedback Maryanna, I really appreciate it!
Super quick and easy. I’m not super fond of bean sprouts so I used some finely shredded carrots and snow peas instead. Yummy. Will become a staple recipe in my household.
Awesome Heather, you can really use any veggies you like with this one as it’s so versatile ☺️
Hi Nagi,
The recipe says teaspoon of hoisin, but below in the comments it says tablespoon.
Can u pls confirm which one it should be in the recipe?
Thx
Hi John! It’s 2 tsp Hoisin. I can’t see where it says 1 tbsp?? 🙂
Hi Nagi,
Down below on 7th March you wrote “The recipe calls for 1 Tbls Oyster & 2 Tbls Hoisin.” That confused me. Hence the question for clarification. Thx.
This was so good! I added some sad looking baby boy choy from the fridge and got a big thumbs up from the family. Incredibly easy – thank you so much for a quick n easy great recipe!
Always looking for new recipes to use mince & tonight, this didn’t disappoint. And ‘quick’ as the title suggests. Made it with konjac noodles (Slendier brand) to reduce the carb content but still tasty. Thanks Nagi x
Can people purchase the stack of instant noodles from the Asian market & how many circles stacks of noodles would equal 2square packages?
You sure can – it depends on the size of the serving (I’m unsure how big the circles are that you’re referring to) the usual individual packs are 85g.
I am confused with the oyster & Hoisin sauce; how many tsp/tbsp if people uses hoisin instead of oyster; more oyster if people use it in the place of hoisin.
The recipe calls for 1 Tbls Oyster & 2 Tbls Hoisin. If you don’t want to use oyster – just substitute with 1 Tbls of Hoisin. Similarly that if you don’t have hoisin, you can sub with 2 Tbls Oyster. Hope that clarifies!
Thanks Nagi, made this last night. It was good but a bit too sweet for our tastes. I think it might have been from the oyster sauce but not being familiar with these sauces I can say for sure. Any recommendations to tone the sweetness without losing the fabulous flavors?
Hi Terry, sorry you found it too sweet. Different brands of sauces can sometimes yield different results, some brands of hoisin are particularly sweet as well. I would cut down on the mirin & hoisin if you found it too sweet & just adjust to taste ❤️
Yummy quick dinner. I love the recipes on this site and the pics of Dozer. Thanks very much Nagi
Thanks so much Darlene!
Thanks Nagi. Nice quick recipe that my partner gave high praise. Could I sub kecap manis for the dark soy next time or do you think that would end up being too sickly?
Hi Krystal, you sure could, I would just hold back on the mirin as it might be too sweet – start with 1/2 tablespoon – N x
Thanks! I had 250g mince to use so used 1.5 times the sauce and added 1 Tbs of kecap manis and a whole tonne of raw cashews and it was perfect. I can never have enough sauce haha x