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!

A terrific economical beef mince recipe, prepare to be amazed at how quick and easy this flavour packed ramen noodle recipe is! Are you ready??

Now available: Chicken Vegetable Ramen Noodles!

ASIAN BEEF RAMEN NOODLES recipe – spin on a reader favourite!

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 POT!

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;

– 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;

, 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;

, 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;

(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 CAN I ADD TO 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.

Ramen Noodles 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

Got beef mince? You can do better than Spag Bol.

See all ground beef / beef mince recipes (yes, Spag Bol is there….)

More noodles

And the Ramen Noodle recipe collection

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 Author: Nagi Prep: 7 mins Cook: 8 mins Total: 15 mins Mains Asian 4.98 from 114 votes Servings 2 Tap or hover to scale Print 1

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Recipe video above. A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe 🙂 Now available: Chicken and vegetable version! A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelise the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe 🙂 Ingredients 2 packets ramen or other instant noodles , discard seasoning (Note 1) 2 packets ramen or other instant noodles , discard seasoning (Note 1)

1 tsp oil 1 tsp oil

2 tsp sesame oil (or more oil) (Note 2) 2 tsp sesame oil (or more oil) (Note 2)

2 garlic cloves , minced 2 garlic cloves , minced

1/2 onion , sliced 1/2 onion , sliced

200g / 7oz beef mince (ground beef) (Note 3) 200g / 7oz beef mince (ground beef) (Note 3)

1 1/4 cups (315 ml) water, plus more as needed 1 1/4 cups (315 ml) water, plus more as needed

Big handful bean sprouts Big handful bean sprouts Sauce: 1 tbsp dark soy sauce (Note 4) 1 tbsp dark soy sauce (Note 4)

1 tbsp Oyster sauce (or Hoisin, Note 5) 1 tbsp Oyster sauce (or Hoisin, Note 5)

2 tsp Hoisin sauce (or more Oyster sauce) 2 tsp Hoisin sauce (or more Oyster sauce)

1 tbsp mirin (Note 6) 1 tbsp mirin (Note 6) Garnishes (optional): Finely sliced green onion / shallots Finely sliced green onion / shallots

Sesame seeds Sesame seeds Instructions Mix Sauce.

Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.

Add beef and cook, breaking it up as you go, until it changes from pink to light brown.

Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).

Push beef to the side to make enough space for the noodles. Add water, place noodles in water.

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 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: 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 Information: Calories: 626 cal (31%) Carbohydrates: 58 g (19%) Protein: 20 g (40%) Fat: 27 g (42%) Saturated Fat: 8 g (50%) Cholesterol: 71 mg (24%) Sodium: 1200 mg (52%) Potassium: 406 mg (12%) Fiber: 1 g (4%) Sugar: 6 g (7%) Vitamin C: 9.8 mg (12%) Calcium: 37 mg (4%) Iron: 2.6 mg (14%)

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. 🙄