One-Pot Ground Beef Ramen Noodles



These One-Pot Floor Beef Ramen Noodles are a jazzed up model of the moment noodles you recognize and love. Juicy floor beef is cooked in a savory sauce manufactured from garlic chili, soy sauce, ginger, and extra for plenty of Asian-inspired taste. 

To complete it off, combine in some ramen noodles and stir fry veggies for a simple dinner that’s each nostalgic and elevated!

Keep in mind the school days when all you’d eat was instantaneous ramen? It was reasonably priced, tasty, and filling… REALLY brings me again. These one-pot floor beef ramen noodles will not be soup, per se, however it tastes similar to a cup of jazzed up beef ramen — solely BETTER.

 Ever since we created this simple recipe, I’ve been making it over and over. It’s a fast, one-pot meal that was made for busy weeknights while you need one thing comforting and scrumptious on the desk very quickly.

One-Pot Floor Beef Ramen Noodles – What You Want

  • Soy sauce: The bottom of our sauce. It offers a salty, umami taste traditional for ramen.
  • Garlic chili sauce: This flavorful sauce offers some warmth and depth of taste to the dish.
  • Ginger: Contemporary ginger provides a zingy, spicy kick to the dish. In the event you don’t have contemporary ginger, you should use floor ginger as an alternative.
  • Floor beef: We selected our favourite ramen taste: beef, and used lean floor beef for a extra substantial meal.
  • Ramen noodles: You’ll be able to’t have ramen with out the noodles! You need to use any model that you just like, however I choose the standard Maruchan or High Ramen manufacturers.
  • Veggies: We used contemporary veggies like purple bell pepper and shelled edamame for added texture and diet.

use prime quality beef!

It’s value it to splurge somewhat and use good-quality floor beef for this dish. It provides a lot extra taste in comparison with the cheaper, leaner choices.

Ramen noodles in a pot on a white surface.

Variations and Substitutions

Rice vinegar: Substitute the rice vinegar with any kind of vinegar you will have readily available. Apple cider vinegar or white wine vinegar each work effectively.

Protein: If beef isn’t your favourite, you possibly can substitute it with floor turkey, floor pork, floor rooster, or tofu for a vegetarian possibility.

Greens: Be happy to combine and match the veggies relying on what you will have accessible. Some nice choices are child corn, bok choy, snow peas, broccoli, carrots, mushrooms, and kale.

Broth: Swap the meat broth for rooster or vegetable broth for a unique taste profile.

A bowl of noodles with meat and vegetables in it.

What are another topping concepts?

Whereas this dish is scrumptious by itself, be happy to get artistic with toppings. Another nice choices are soft-boiled eggs, nori sheets (dried seaweed), and even sliced cheese! It might sound odd, however the cheese will soften into the noodles, including a creamy and wealthy component to the dish.

A bowl of noodles with meat and vegetables.

Storage + Freezer Instructions

In the event you’re fortunate sufficient to have leftovers, you possibly can retailer them in an hermetic container within the fridge for as much as 3 days. To reheat, merely microwave till heated by.

You too can freeze this dish for longer-term storage. Let it cool utterly earlier than transferring it right into a freezer-safe container or zip-top bag. It can maintain effectively within the freezer for as much as 3 months. Notice that the noodles is not going to as al dente after freezing and thawing.

To reheat, merely thaw it within the fridge in a single day after which heat it up on the stovetop or within the microwave.

A bowl of noodles with beef and peppers.

Who needs to scrub a bunch of dishes after dinner? Not me! That’s why I really like one-pot pasta recipes, and you will see that ours irresistible!

A bowl of noodles with meat and vegetables.

One-Pot Ground Beef Ramen Noodles

This one-pot ground beef ramen noodles recipe is an elevated, more nutritional take on the classic instant noodles. It’s an easy, nostalgic, and delicious dinner option with the easiest cleanup.

Prep:15 minutes

Cook:15 minutes

Total:30 minutes

Fat 28

Carbs 45

Protein 26


  • ¼ cup soy sauce
  • 2 teaspoons garlic chili sauce chili sauce
  • 2 teaspoons contemporary grated ginger
  • 2 tablespoons honey
  • 1.5 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 lb. floor beef
  • ½ small white onion diced
  • 4 garlic cloves minced
  • 2.5 cups beef broth
  • 9 oz. ramen noodles raw (we used 3 Maruchan noodles and discarded the spice packets)
  • 1 bell peppers sliced
  • 12 oz. shelled edamame
  • 3 inexperienced onions chopped
  • ¼ cup chopped contemporary cilantro
  • 2 tablespoons white sesame seeds


  • Make the sauce first. Whisk the soy sauce, garlic chili sauce, ginger, honey, rice vinegar, and sesame oil. Put aside.

  • Add the bottom beef to a big pot or Dutch oven and cook dinner over medium/excessive warmth for 2-3 minutes till it’s partially cooked.

  • Add the white onion and garlic and saute for one more 2-3 minutes or till aromatic.

  • Add the meat broth and the ginger sauce to the pot and produce to a boil. Submerge the dried ramen noodles into the liquid. Flip the warmth to medium and canopy the pot. Prepare dinner for two minutes.

  • Stir the noodles, in order that they separate and stir to mix all of the substances. Add the sliced bell peppers and edamame. Cowl and permit the noodles to proceed cooking for 3-4 minutes.

  • Take away from the warmth and stir. If the liquid has been absorbed, serve with contemporary inexperienced onions, cilantro, and sesame seeds. If the liquid hasn’t absorbed the noodles, cowl and let it sit for a couple of minutes.

Suggestions & Notes

  • Any dry ramen noodle model will work.
  • Substitute the rice vinegar with any kind of vinegar.
  • Be happy to make use of any kind of broth, know the kind of broth used could change the flavour.

Vitamin details

Energy: 533kcal Carbohydrates: 45g Protein: 26g Fats: 28g Fiber: 5g Sugar: 10g

Pictures: pictures taken on this publish are by Ashley McGlaughlin from The Edible Perspective.


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