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. 🙄
Wouldn’t it be greasy if you don’t drain the ground beef?
Hi Corinne, depends what percentage fat you’re using. I never drain my beef though. N x
Hi Nagi, love the sound of this recipe, just wondering how i can make this low sodium? is it due to the Oyster & Hoisin sauces? What could I use in place of these?
Hi Kim, I’m not sure how to make this low sodium sorry – you need these sauces to make the recipe, without them it’s a completely different flavour sorry! N x
I love how adaptable this recipe is! We used different veggies (carrots, cabbage, Swiss chard) and ground turkey; the recipe concept and the sauce seem like they could work with many different combinations. This was a stir-fry my 6- and 4-year-olds were willing to eat, but not at all boring to the adults. (We drizzled a little sriracha on ours.)
Loved this recipe! I tweaked it a little based on what was in pantry and fridge. The result was outstanding. This will be my go to ramen recipe!!
I made this with pork mince as well as red capsicum sliced and broccollini chopped and 2 min noodles. Delicious
I made it with hoikken noodle and snow peas subbing bean sprouts. Also had to use Chinese Cooking wine instead of Mirin. 100% snow peas were amazing. The noodles were a bit thick, Could work with rice. Next time I’ll add a touch of salt, pepper and some chilli (fresh or sauce).
This recipe is so simple but so so so good and tasty! I use cabbage and whatever vegetables I have! Works perfectly
Love it. So simple and yummy. My family loves it.
I use chicken broth instead of water, but all else the same. Also use canned bean sprouts, which works like a charm.
Used matchstick carrots and red cabbage in place of sprouts. So quick and so tasty. Might be my new favourite comfort food.
Thank-you-Nagi!
Another night, another Nagi recipe for dinner! Quick, simple and delicious!
OMG! This recipe is delish! I used steak ums for the meat, and doubled the sauce! I will definitely be making this again very soon! So quick and easy🥰
Love this! And so quick and easy! I used ground turkey. Thanks for another winner!
I found this recipe doing a search about what I could do with some ground meat several months ago…….. and can I say my husband and I are ADDICTED!! So yummy! I ad red Chile’s and red pepper flakes to spice it up and usually don’t add the bean sprouts, because i never have them on hand. Lol….. but, in my opinion…. It’s delicious without adding them. I also usually make 1 1/2 recipe of it…. It taste just as good heated over the next day!! This will most likely be on our menu once a week!
This is AMAZING! Really delicious, and so fast and easy! I can’t wait to make all the variations. It was cake that brought me here but I’m so glad I got bored of my usual dinner options and started browsing your savory meals!!
Phenomenal. I made this tonight sans the bean sprouts. Next time, I’ll have those handy with a couple fresh peppers for a topper. Great recipe.
Was a hit with the family! Feeding 2 teenage boys so more than double the quantities and added 2 carrots and red capsicum, used pork mince and Hakubaku udon noodles. Love the flexibility and ease of RecipeTin Eats!
This recipe is absolutely fantastic!! Sooo delicious and easy! I use 250g beef mince (so I can buy regular 500g packets of mince and freeze them in halves for an easy dinner!) and a whole packet of bean sprouts 🙂 Thanks Nagi for another winner!
We love this recipe! We do beef tips instead of mince (marinating in some of the sauce 1/2 hour before cooking. We also add a ton of veggies and use organic ramen noodles instead of the type shown. This recipe is so versatile! It still comes together quickly and is always delicious. Thanks Nagi for another winner!
I love that idea Katy!!!! N x
Was feeding a crowd of kids so upscaled the recipe and it was a hit. Great, quick, easy and tasty recipe.
Wahoo, perfect Jill! N x