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. 🙄
Easy to prepare and delicious Thumbs up from the kids too so it’s a keeper of a recipe. Added sliced cabbage and julienned carrot – perfect. As always Nagi a killer recipe,
If the kids love it then it’s a winner Sarah! Great to hear ❤️
How is Dozer’s new diet going? We’ve been thinking about doing the same for our labs…
PS: I think the only item in their Won’t Eat bucket is lettuce 😛
Hi Bec, going well so far, definitely some things he absolutely refuses though – fussy man!
absolutely brilliant recipe for ramen noodles.my family think im a brilliant cook but they don’t know im stood in kitchen with my phone on your website,thanks kev,
Haha I love this!!
I LOVE your recipes and the energy that you exude in all of your posts. And, in all honesty, Dozer is a HUGE attraction as well. Thanks for all you do!!
Tried this over the weekend……YUM!! 🤤 Will be making this one of my go to dinners!!👍🏻
So easy. So good. I bought a large package of ramen (12 pkgs!) so I will usually have all the ingredients on hand for a quick dinner. Leftovers were pretty good too. Next time, I will add some red pepper flakes to the beef as it was browning to add a little heat.
Sounds like a great idea Sarah!
This is so easy and good! My husband loves ramen, so this is a total hit with him! Even better the next day! Shhh….don’t tell him there was any left and I ate it! haha
Thank you!!
i made it today.very yummy and easy
Made this for the first time today and it was amazing! Thank you for the recipe!
Just found you and I’m soo impressed with what you do.
I’m wondering if your name is pronounced with a “long A” or with an “AWE” sound? Thanks.
It looks very yummy.
Thanks for sharing such a delicious recipe with us.
Absolute winner in this house, thank you for sharing. I added finely chopped water chestnuts and zucchini. I found scaling up for 5 people wasn’t enough for my family so I will probably double it next time – and there will definitely be a next time!
That’s so great to hear! You can never have enough (and it’s even great for left overs the next day!!)
Loved them. Cooked for husband who does night shift and asked for a big batch to be frozen
Perfect Helen!!
Hey Nagi, this is at least the 5th recipe I’ve used of yours this week – I’m ‘on one’! These were brill for a super quick meal and my partner couldn’t believe how tasty they were.
I love your notes, your instructions are perfect, videos beautifuly shot and, being from the UK, I know what all the ingredients are!
You are my ‘go to’ for recipes…everyone a winner!
Keep it up please 🙂
Thanks so much Jason, I really appreciate the feedback!!
My level 3 & 4 culinary students just made this… for the fun of it. They loved it. We want to try it again with ground chicken in place of the beef and saki in place of the mirin (I used cooking mirin). Some added the bean sprouts, others didn’t, as they are a TCS food and they are afraid of them. We used canned bean sprouts and they really need to be in the recipe, Very good and quick, which fits into our 55 minute classes.
I made this & the chicken variety with ground chicken – so good! I added some peppers, pea pods, and carrot sticks. Very quick & easy & full of flavor. Perfect for when I get home late & don’t feel like being in the kitchen all night. Another winner!!!
That’s the beauty Sharon – you can add whatever you can find in the fridge! ❤️
nice recipe dear
Thank you!!
Hey Nagi, been making a ton of this lately. It’s really delicious. For the serving size, I’d imagine it’s half of whatever is made but do you know the exact portion?
Hi Ryan, move your mouse over the “Serving size” in the recipe and a bar will come up allowing you to adjust the number of serves ☺️
Hi Nagi. I just found your blog and cooked this for dinner. This was super fast, very simple and most importantly was extremely delicious. I just found your blog and will cook this again in addition to trying your other recipes. Thank you for creating such a great recipe 🙂
You’re so welcome Naomi, I hope you enjoy more of my recipes too!!
I am so happy I found your blog. I doubled this recipe and had to make it 2 days in a row because the family loved it. I have made a lot of other recipes which have been huge hits. Thank you! Thank you! Thank you!
Woah it must of been a big hit!! 🙌
I love your blog, your recipes and beautiful photographic presentation are truly inspiring… I have Charlie in my fridge and I can cook Asian food a whole lot better than my long time past efforts.. thank you Nagi…
You’re so welcome Peta, this makes me so happy to read!