Quick Asian Beef Ramen Noodles
Recipe video above. A great quick beef ramen noodle recipe that requires very little prep, and it's a handy one-pan recipe (no need to boil the noodles separately!). It's a great noodle stir fry that's family friendly - everybody loves the sweet-savoury flavour of the sauce!The flavour-trick here is to caramelise the beef well, it makes all the difference, so don't shortcut it. Next time: try the Chicken and vegetable and Mushroom versions!
Servings: 2
Calories: 626cal
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.
Notes
1. Instant or Ramen Noodles - Any brand or type is fine here, though avoid the extra large ramen packets because you'll struggle to fit two in the pan (though can break them). If it comes with soup seasoning packets, toss them.
Ssub with fresh or dried noodles (rice or wheat). Prepare per packet, use ~ 2 packed cups, toss through the caramelised beef with a splash of water.
2. Sesame oil - Use toasted sesame oil if you've got it, otherwise untoasted is fine. Brown sesame oil = toasted, untoasted = yellow like normal oil.
3. Mince - Ground beef is called mince here in Australia. Can sub with any other ground meat of choice - chicken, turkey, pork, lamb, kangaroo (really!), veal.
4. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here but the sauce colour will be lighter.
5. Oyster Sauce - I've noticed vegetarian oyster sauce in the supermarkets lately!
6. Mirin - a sweet Japanese cooking sake, very common ingredient in Japanese cooking. Find it in large supermarkets, or Asian grocery stores.
Sub with Chinese cooking wine, dry sherry. Non alcoholic sub: use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.
7. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.
8. SCALING recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.
9. Nutrition per serving. Sodium can be reduced by 175mg per serve by using low sodium soy sauce.
Nutrition
Calories: 626cal | Carbohydrates: 58g | Protein: 20g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 1200mg | Potassium: 406mg | Fiber: 1g | Sugar: 6g | Vitamin C: 9.8mg | Calcium: 37mg | Iron: 2.6mg