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Beef ramen noodles is an easy weeknight dinner made with ground beef, crisp veggies, edamame, ramen noodles, and a delicious sweet and savory stir fry sauce! Family-friendly and ready to eat in 30 minutes!
Looking for more delicious and easy ground beef recipes? Try this beef enchilada skillet or this teriyaki ground beef and broccoli!
Why You’ll Love Beef Ramen Noodles
Quick and Easy – This beef ramen skillet is a meal that can be ready to eat in 30 minutes. The prep work is minimal, the ramen only takes about 4-5 minutes to cook and can be done while you sauté the ground beef and veggies.
Ramen Noodles – Ramen noodles take me back to my childhood and heating up a package in the microwave for lunch. Think of this as elevated ramen noodles, that are heartier, way more flavorful, and a more wholesome complete meal.
Meal prep – This is a great recipe to meal prep for dinner or lunches during the week. It will keep for up to 4 days in the refrigerator.
Ingredients for Ground Beef Ramen
- Chicken broth – Use low sodium. Beef broth can also be used.
- Low sodium soy sauce – Savory, salty, and full of umami flavor. Tamari can be use for gluten-free.
- Maple syrup – Used to sweeten the stir-fry sauce.
- Rice vinegar – A mild, slightly sweet vinegar often used in Asian cooking.
- Chili paste – It’s sometimes called sambal oelek and can be found in the Asian aisle of the grocery store.
- Toasted sesame oil – Be sure to use toasted sesame oil and not regular sesame oil. Toasted gives you that rich sesame flavor.
- Fresh ginger – Using a microplane zester is the easiest way to grate the ginger.
- Garlic powder – 1-2 cloves of fresh minced or grated garlic can also be used.
- Cornstarch – Thickens the stir-fry sauce.
- Ground beef – Use lean ground beef so it doesn’t get too greasy. I use 93/7%.
- Green onions, carrots, red bell pepper, edamame – The veggies for the ramen. Can easily be swapped with alternative vegetables.
- Ramen noodles – You’ll only be using the ramen noodles, not the seasoning packets. Discard them.
How to Make Ground Beef Ramen Noodles
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Whisk together all of the ingredients for the sauce in a glass measuring cup or bowl. Cook the ramen according to package instructions, but leave out the seasoning.
Crumble the ground beef in a 12 inch skillet. Season with salt and pepper and cook until browned and cooked through. Remove it onto a plate. Add some oil to the skillet and dump in the veggies. Sauté until crisp tender.
Add the ground beef, edamame, and ramen into the skillet. Pour in the sauce and toss everything together until it’s coated in the sauce. Taste for seasoning, garnish with sesame seeds and extra green onion.
Substitutions and Variations
- Use different veggies. Broccoli, green beans, mixed frozen vegetables, or zucchini would all work well.
- Substitute ground beef with ground turkey or ground chicken.
- Keep this recipe gluten-free by using gluten-free ramen, which is what I used, and low-sodium tamari instead of soy sauce.
- If you don’t want to use ramen, rice noodles or even spaghetti noodles will work.
Time Saving Tip
- Make the sauce and cook the ramen noodles while the ground beef and veggies are cooking. You can also prep the veggies a day in advance.
Storage, Reheating, and Freezing
Storage – Ground beef ramen noodles will keep in an airtight container in the refrigerator for up to 3 days. The noodles will soften some the longer they sit. I recommend using these gluten-free ramen noodles and cooking them slightly al dente for the best results.
Reheating – The beef ramen noodles can be reheated in the microwave or in a non-stick skillet on the stovetop until warm.
Freezing – You can freeze this dish, but I suggest leaving out the ramen noodles and freezing only the ground beef, veggies, and sauce. When you’re ready to eat it, let it defrost in the refrigerator overnight. Cook the ramen and then add it to a skillet with the ground beef mixture and cook over medium-low heat until warmed through.
More Asian-Inspired Recipes
Did you make these ground beef ramen noodles? I’d love if you’d leave a recipe rating and review below.
Ground Beef Ramen Noodles
Ingredients
Noodles
- 6 ounces ramen noodles
Stir-Fry Sauce
- 1/2 cup low sodium chicken broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste, such as sambal oelek
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon garlic powder
- 2 teaspoons cornstarch
Ground Beef and Veggies
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 3 green onions, sliced thin
- 1 cup matchstick cut carrots
- 1 cup diced red bell pepper
- 1/2 cup shelled edamame
- sesame seeds and extra sliced green onions for garnish
Instructions
- Bring a pot of salted water to a boil. Discard the flavor packets and add the noodles to the water. Cook according to package instructions. Drain when cooked.
- Heat a 12" skillet over medium-high heat with a little olive oil. Add in the ground beef and crumble it. Season with salt and pepper and cook until browned and cooked through. Remove the beef from the skillet onto a plate.
- Add a tablespoon of olive oil to the skillet then add in the green onions, pepper, and carrots. Sauté for 4-5 minutes or until the veggies are crisp tender.
- While the ground beef and veggies are cooking, add all of the ingredients for the stir-fry sauce to a glass measuring cup or bowl. Whisk together until combined and the cornstarch is dissolved.
- Once the veggies are cooked add the ground beef, edamame, ramen noodles, and stir-fry sauce back into the skillet. Toss everything together until combined and the sauce starts to thicken. Taste for seasoning then garnish with sesame seeds and extra green onions before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
