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. 🙄
626 calories per serving is NOT my idea of a low calorie meal.
Can you point out in the post that this is a low calorie meal? I must have missed it. Once a recipe includes pasta or rice, it’s likely to have a lot of calories, so one has a choice to move on as they know this isn’t for them instead of griping that it isn’t a low calorie meal. Get real!
I scaled up the recipe in my first attempt today and it was quick to prepare and so tasty! I had to adjust the water for the ramen as the recipe did not include a specific weight for the noodles, compared to those sold in the US. Another winner, Nagi, many thanks!
how much water
I made this for my family of 6 at the age of 11 with no help and turned out really yummy! My 2 sisters 1 picky but not as picky as my 2 sister and they both liked it! We will definitely cook it again
This ticks all the boxes – quick, easy, economical and delicious! I wasn’t expecting so much flavour from a
2-minute-noodles meal but I was pleasantly surprised. I made it for lunch today and everyone loved it. Great way to use up a small amount of mince. Thanks for another great recipe Nagi.
Cooked this tonight..just added extra veggies…it was divine…Nagi for the win
What extra veggies did you add? Last time I added some carrots but I feel like it need a few more veggies
I’ve made this recipe several times & it always comes out delicious. Tonight I used hearts of palm ‘pasta’ instead of the ramen, & omitted the water. Turned out great! I know the sauce ingredients aren’t low carb, but if you want to just lower your intake it’s a good alternative
Sorry but this tasted bland to me I did everything stated had all the right sauces on hand a bit disappointed with this one . Will perhaps try again maybe I didn’t Caramalise the beef enough ?
When we make this at home we add siracha, chopped up red chilli, coriander and fried shallots. It gives it a whole new level! This recipe has a lot going for it but you can add and play with it to suit your liking.
Cooked this last night and my husband couldn’t stop raving about it!! I loved it too – AND how blooming easy is it to achieve???!!!!!! I’m so glad I made double quantity as we’re both looking forward to having it again tonight!!! Yet another Nagi success!!!!
Absolutely delicious, quick easy Friday night dinner sorted.
I wasn’t expecting to like this as much as I did! I added red and green peppers and it came out great
Made this tonight for a quick dinner and my boyfriend loved it! I can’t eat beef, so I used pork, and it turned out just as good. Keeping this in rotation!
This is ideal for a quick, tasty weeknight meal. A real keeper!
Callmeafoodie – this delicious !! besides the onion and garlic called for, I’ll just use a bag of coleslaw, the rest is as is and very tasty !
Very tasty and easy. Next time I will add less soy sauce as my family thought it was too salty
Hi Nagi
I can only source OBento Mirin seasoning at my local shops. Would this be a good alternative to Hon mirin or should I use the Chinese cooking wine for the Quick Asian Beef Ramen noodles recipe please?
Kind regards
Wendy
Just made this tonight! I scaled up to serves 4 settings and used lamb mince (it was on quick sale at Woolies). I also had to do the non-alcoholic version as my mirin was about two years out of date (somehow. I swear I only bought it last year!). My math may have been a little off as it seemed very soupy and nothing like the video. I had to cook it for longer than the recipe said to get it to boil down enough.
Still tasted absolutely AMAZING however and will be added to my regular rotation of “too damned tired to cook fancy” meals.
I don’t think I’ll scale up again, though 🤣.
I made this tonight because I’ve been CRAVING Asian noodles. I live in Texas, it’s hard to find good Asian food. This recipe was by far the best thing I’ve made in a long time. So easy! So good! I substituted pork for beef. Added Napa cabbage instead of sprouts. Chicken broth instead of water. Can’t find Mirin around these parts, rice wine vinegar did the trick! I’m in love with all the other recipes I’ve found on this site and even preordered your new cookbook! Can’t wait! XO
OMG. This is quite possibly my fav RTE recipe EVER. I’ve been making delicious meals from Nagi’s blog for years, but I’ve never jumped on to make a comment. Right now as I sit here eating last night’s Ramen leftovers, I’m literally ooohhing out loud at just HOW GOOD it is! It was simple and quick to make (about 25 minutes from first chop to serving), and the whole family devoured it. My 9yo declared it to be his ‘new second favourite meal’!! This is definitely making it into the regular meal rotation. Oh and I also added Chinese broccoli as I felt it could do with some greens. My husband was surprised it wasn’t part of the original recipe, and I feel it made as big difference to the overall appeal.I chopped the stalks and leaves separately, adding the stalks at the same time as the noodles, and the leaves about 2 minutes later.
I have made this several times and we love it as all your recipes!! I have ordered the new cookbook, 1 for me and each of my granddaughters! we love you!