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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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. 🙄
I hate 2 minute noodles and cooked this and LOVED it. Re the sardines give them to him frozen – my boys love it!
This was a winner. Yum! Although as usual I had to triple everything and just cooked the noodles separately.
Thanks Nagi
Should I use black soy sauce or Leacock manis instead of dark soy? Or should I buy some dark soy? I love this recipe. I double the recipe (I have a huge frypan) and add shredded cabbage and carrot.
I meant to say Kecap manis!
Kecap manis would work! That thing is the bomb!
This caught my eye and after I read your recipe, it made sense, so I tried it. It was so good, I sent it to my daughter. It came out perfectly. I happened to have some shaved steak, I used that as my beef. I will make this as a quick go-to dinner when I want to impress
Made this for dinner with your mum’s home-made-udon-noodles… An absolute winner!!! Thanks to the pair of you😎
I am without a range right now. Made this in the instant pot. Added mushrooms as well. Turned out great. What an awesome way to use ramen noodles. As always, thank you Nagi! 🙂
Great recipe. So quick and full of flavour. I wanted a quick ‘after long day at work’ meal and this looked perfect. My son couldn’t wait and ordered Uber eats, much to his regret. This was ready soon after the ‘uber meal’ arrived and tasted so much better.
This is a fantastic weeknight meal for all the family.
My husband made this recipe and added broccoli and peppers, it was awesome.
This turned out great! (Just like all your recipes). I had a pound of beef to use and was worried about doubling the recipe and having enough space for the noodles. It worked out perfectly, though, and now we have leftovers for lunch 😊
Another home run recipe! This is probably the 6th recipe of yours I’ve made & every one has been great!!! Thank you Nagi!
That’s awesome Debra, thanks so much!! N x
Just made this recipe with fresh ramen noodles and it turned out really well! Thanks Nagi 🙂
Oh good. I bought a bunch of ramen noodles to try. Im glad it worked. I can’t wait to try it now
I made this twice and seems like i am very bad at estimating the ingredients. I do not use instant noodles as mentioned here. My sauce always seems to be not enough as it does not cover the entire noodle. Maybe my noodles is a bit too much?
More yum from Nagi! I used fresh egg noodles bc it was part of a promotion at my Asian grocers and I was looking for a fried beef noodle recipe on RecipeTinEats. It was enjoyed by all but a non-noodle eater in the family (yes, we’re an Asian family with one who doesn’t like noodles, and apparently spaghetti doesn’t count….go figure!).
Made the recipe as written, it was fabulous. We will definitely make again. Thank you for sharing this recipe.
It was easy, delicious and just a perfect quick diner in the busy week! Thanks!
I have left over pork loin, I was going to use pork instead of Chicken. Anything I should do different? TYIA Liz
Hi Elizabeth, just thinly slice the same size as the chicken in the recipe – it will be perfect! N x
Sauce was delicious. Added mushrooms, carrot and capsicum sticks. I think I use the wrong noodles and too much, used a brand which comes as separated strands not a ‘cake’ Also used the equivalent of 4 cakes. The dish ended up too starchy and gluggy. I shall try noodle cakes next time and perhaps cook the noodles separately.
Your recipes look amazing; however, I use US measurements. I have googled measurement translations, but find it cumbersome and inaccurate. Could you please post the translation in the recipe or notes. Thanks.
Hi Amy, my latest recipe have a metric toggle that you can click to get the grams/mls – that’s a standard no matter where you’re located. Everything in this particular recipe is the same (I’ve even listed the mls there for the water quantity). N x
How would you suggest cooking the ramen noodles when making larger servings than two. In my case I’m making six servings. Thanks!
Hi Ron, if you’re going to make 6 servings, I would cook the noodles separately (unless you have a decent sized pan) – if you cook the noodles separately, you won’t need to add the total amount of water, just add 1/2 cup to the sauce then toss the cooked noodles through.
Thank you. Wasn’t sure how much if any water was to be added to beef mixture when cooking the noodles separately. Making for 8. 👍
My toddler loved this! A couple variations that isn’t true to ramen, but hey! Mum guilt made me add greens – 250g of chopped spinach and a handful of peas. Couldn’t taste the veggies in it cos of the yummy sauce. Also I doubled the recipe pre noodles… and then froze half of it for an easy meal later… just add 2 minute noodles later.