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. 🙄
Made this a few times now. These days I add in mushrooms and green onions (like in the vegetarian version), some carrot sticks, chopped up broccoli, sliced chilli (plus more green chilli fresh at the end), and adding Chinese Black Vinegar to the sauce for a bit of an extra zing.
Beauty of this recipe is you can really mess around with whatever veggies you have on hand, just stir fry first, remove and make the recipe, then add them back in just before the noodles.
Getting lots of compliments from my housemate for this one.
I’ve made this several times. I was doing something like this but this recipe clarified a few things. Sometimes I add some ginger, or a veg like broccoli. Thanks!
This beef and noodles recipe looks absolutely mouthwatering! I love how you combine tender beef with rich Asian flavors and silky noodles — it makes for a hearty, satisfying meal. The recipe seems easy enough for a home cook, yet flavorful enough to impress. Great job showing how simple ingredients can create a comforting, delicious dish. Thanks for sharing this — I’m excited to give it a try soon.
The family loved this, and it was quick. Thank you!
Love this recipe. So easy and tasty. Thank you, Nagi!
Delicious! Added finely chopped bok choy and broccolini and doubled the sauce due to the amount of vegetables added and it was delicious!
Busy mum always looking for a one pot meal that quick, tasty and healthy. Used up vegies that were in the fridge which made it healthier. Definitely going to be a regular in our household.
A staple in our house a great midweek dinner using all the ingredients we routinely keep in our cupboards. Taste if fantastic all the family enjoys.
My go to favourite when I simply cannot be bothered but want something super yummy! I have been doubling and using spinach as a sub for sprouts – YUMMO!!!
Thanks Nagi, another winner
Quick, easy and very tasty added a few frozen mixed veges with the noodles and water. Would definitely make again.
Really excellent quick meal! Made it in under an hour and it was hearty and tasty. I didn’t have instant ramen so I had to cook the ramen a little longer (about 4 minutes). To make sure I didn’t mess up the sauce I just cooked the ramen separately and tossed it with the beef and onions and sauce at the end. I doubled it and my roommate was grateful! Scaled really well. Sprinkled some black garlic, added a parboiled egg and a little extra toasted sesame oil… and it was divine! Thank you so much for this keeper, Nagi!
My 9yo summed it up, “10/10… make it again!” I prefer a bit more sauce, so used the sauce quantities for 4pax but the meat/noodle quantities for 2pax. Also added a little extra water to cook the noodles. This will be a dinner AND lunchbox favourite.
Sooo good, and so easy to make with all ingredients that are in my pantry/fridge all the time!
My husband refuses to eat at any kind of Asian restaurant, says he hates it. I made this one night for dinner and it was a winner! I make it all the time and most of the time use ground pork, a huge handful of tri color coleslaw mix along with the bean sprouts. We like it spicy so I use a nice good sprinkle of Korean red pepper flakes. Such a versatile recipe!
Ps, Give Dozer a huge from me!
This is delicious – and I have a back story for it. 20+ years ago as a single parent, there were some weeks when things were lean and a cheap meal to satisfy my 3 sons was ramen noodles and mince. It became known as ‘poor peoples dinner’ in our house because we ate it when we were ‘poor’. We all really liked it but stopped eating it when we didn’t need to. WELL, I found this recipe and whipped it up for dinner tonight. My youngest son rang his brother who lives in another state to tell him we were having ‘poor peoples dinner’ and it was SO GOOD.
Anyway, this has a different flavour profile to the one I made, but boy oh boy is this good…so good in fact that I have been asked to make it every week, AND at Christmas when the family all gets together. What a winner!
OMG – this is such a delicious addition to our weekly rotation of meals. It is seldom that every single person in the household loved it. I loaded it full of vege’s (finely chopped) zucchini, carrot, cabbage as I had no bean sprouts, Super delicious. I did double the recipe.
This recipe is easy and very flavorful!
I made it with fresh ramen noodles, added mushrooms and bok choy to the beef mixture along with shredded carrot, and added a little bit of chili oil at the end.
Yummy!
Should I drain the grease before I add the sauce?
I love this dish and it has become a regular in my house. I add bok choy, broccoli, chilli and grated carrot.
Great recipe that can serve as a base for any on hand veggies.
I made it tonight as written, but will add more veggies as others suggested. Some fresh ginger might really enhance the flavor! I ate mine with chili garlic sauce sold in US.