One-pan Beef Ramen Noodles

A one-pan dinner that’s quick, comforting and full of flavour!

If you haven’t ever tried cooking your ramen noodles in your stir-fry, rather than separately, I am here to tell you it is definitely something you need to try. I know bringing a pot of water to the boil and cooking noodles isn’t difficult, but when you’ve had a busy day and you need a delicious dinner in a hurry, throwing everything into the one pan is the ultimate time and sanity saver.

One-pan Beef Ramen Noodles is a very simple recipe that is perfect for busy weeknights when you need something fast, satisfying and family-friendly – and of course, full of flavour! Juicy minced (ground) beef, the most delicious hoisin-based sauce, vegetables and ramen noodles come together in one pan for the ultimate easy and economical dinner. I love to finish the dish with sesame seeds, sliced spring onion (scallion) and chilli oil crisp for extra texture and flavour, and I highly recommend these extra touches (the adults can just add the chilli to their portions, if you have sensitive little eaters around).

The best part of this dish (as with many other stir-fries), is that it is endlessly customisable – use whatever veggies you have on hand in the crisper drawer! I have suggested tons of options below, so check them out. If there are any leftovers, they keep for up to 3 days in the fridge, and make an absolutely gorgeous lunch option. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

What other vegetables can I add to this stir-fry?

This recipe is super versatile, and you can use whatever veggies you have on hand. The key is to consider the cooking time of each vegetable. Harder veggies like carrots or broccoli need a bit more time, while delicate greens cook quickly and should be added last. Here are some great options:

• Carrot, capsicum (bell pepper), zucchini (courgette), wombok cabbage, sugar snap peas or snow peas (mangetout) – Slice thinly or julienne (think matchsticks) and add at the same time as the bok choy so the vegetables retain their crunch.
• Mushrooms – Slice thinly. Add to the pan just after the garlic and cook for 1–2 minutes before adding the minced (ground) beef. To keep with the Japanese theme, try shiitake, enoki or oyster mushrooms.
• Broccoli or cauliflower – Chop into small florets. Steam or microwave for 2–3 minutes first, then toss them in with the bok choy.
• Kale or baby spinach – Shred into bite-sized pieces. Add at the very end, tossing until just wilted.

What kind of noodles are used for ramen?

Ramen uses springy, Chinese-style wheat noodles. They differ from other Asian noodles as they are made with “kansui” or lye water, giving them a unique chewy texture. It’s best to use purpose-made ramen noodles, as if you substitute other noodles they won’t have the same texture. However, you can use other instant noodles if that’s all you have on hand.

Watch how to make One-pan Beef Ramen Noodles

If you loved One-pan Beef Ramen Noodles, I think you’ll enjoy:

Stir-fried Beef with Flat Rice Noodles Recipe
Chicken and Thai Basil Stir-fry with Noodles Recipe
Filipino Stir-fried Noodles and Chicken Recipe
Quick Chicken Chow Mein Recipe
Sticky Pork Noodles Recipe

One-pan Beef Ramen Noodles

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4.9 from 57 reviews

One-pan Beef Ramen Noodles is an easy, flavoursome stir-fry featuring juicy beef, ramen noodles and fresh veggies in a hoisin-based sauce. Perfect for busy weeknights!

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

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SAUCE

• ¼ cup (60 ml) tamari or all-purpose soy sauce
• 2 tsp sesame oil
• ¼ cup (60 ml) hoisin sauce
• 2 tbsp mirin

STIR-FRY

• 1 tbsp oil (olive oil or a neutral oil)
• 2 tsp freshly minced garlic
• 500 g (1 lb 2 oz) minced (ground) beef
• 250 g (9 oz) ramen noodles (or 3 x 85 g/3 oz ramen noodle packets, or any other instant noodle packets, flavouring sachets discarded)
• 2 cups (500 ml) water
• 1 bunch baby bok choy, finely sliced
• 3 cups (270 g) bean sprouts

TO SERVE

• 1 tbsp sesame seeds
• Chilli oil crisp (optional)
• 1 spring onion (scallion), finely sliced

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Instructions

1. Make the sauce – In a small bowl, combine the sauce ingredients.
2. Stir-fry the beef – Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the garlic and cook, stirring, for 30 seconds.
3. Add the minced (ground) beef. Cook, stirring, for 3–4 minutes, breaking it up with a spatula or wooden spoon, until browned and cooked through.
4. Combine the sauce and beef – Add the sauce, stir to combine and cook for 2–3 minutes until slightly thickened. Push the beef to the outside of the pan, creating a space in the middle of the pan.
5. Add the noodles – Place the noodles in the centre of the pan. Add the water. The noodles will not be completely submerged – they will be half-submerged, and that is okay.
6. Place the lid on and cook the noodles for 1 minute.
7. Remove the lid, turn the noodles with tongs, cover and cook for a further 1 minute or until the noodles are just pliable (they will continue cooking when the vegetables are added).
8. Add the veggies – Remove the lid and toss in the bok choy and bean sprouts. Use tongs to toss the noodles, beef and vegetables until they are well combined. Cook, tossing, for 1 minute until the vegetables have slightly softened to your liking and the noodles have cooked through.
9. Serve – Serve immediately topped with sesame seeds, chilli oil crisp (if using) and sliced spring onion.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Make Ahead

Prepare the sauce up to 3 days in advance and store in an airtight container in the fridge.

Leftovers

Store in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating to loosen the sauce. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Beef, quick and easy
• Method: One-pan, Stir-fry
• Cuisine: Asian-inspired