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One-pan Beef Ramen Noodles

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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.

Close-up shot of beef ramen noodles and a pair of chopsticks on top.
Juicy minced (ground) beef is cooked in a delicious hoisin-based sauce with vegetables and ramen noodles, all in the one pan, for an easy dinner that’s on the table in 25 minutes.

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.

Beef ramen noodles with spring onions being picked up by chopsticks from a bowl.
One-pan Beef Ramen Noodles features bok choy and bean sprouts. However, you can pretty much add whatever vegetables you prefer, or what needs using up in the crisper drawer.

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 finely or julienne (think matchsticks) and add at the same time as the bok choy so the vegetables retain their crunch.
  • Mushrooms – Slice finely. 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.
Close-up of Quick Asian Beef Ramen Noodles in a pan
In this version of ramen, the noodles are cooked in the same pan as all the other ingredients, making this dish low on stress as well as washing up!

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

Close-up shot of beef ramen noodles and a pair of chopsticks on top.

One-pan Beef Ramen Noodles

Author: Nicole
4.8 from 62 votes
“This was absolutely delicious!! I was looking for something quick and easy, but still full of flavour and this dish ticked all of the boxes.”
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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!
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 4

Ingredients

SAUCE
  • 60 ml (¼ cup) tamari or all-purpose soy sauce
  • 2 tsp sesame oil
  • 60 ml (¼ cup) hoisin sauce
  • 2 tbsp mirin
STIR-FRY
  • 1 tbsp olive oil or a neutral oil
  • 2 tsp freshly minced garlic
  • 500 g (1 lb) minced (ground) beef
  • 3 x 85 g (3 oz) ramen noodle packets, or any other instant noodle packets, flavouring sachets discarded)
  • 500 ml (2 cups) water
  • 1 bunch baby bok choy, finely sliced
  • 270 g (2½ cups) bean sprouts
TO SERVE
  • 1 tbsp sesame seeds
  • Chilli oil crisp (optional)
  • 1 spring onion (scallion), finely sliced

Instructions

  • Make the sauce – In a small bowl, combine the sauce ingredients.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place the lid on and cook the noodles for 1 minute.
  • 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).
  • 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.
  • Serve – Serve immediately topped with sesame seeds, chilli oil crisp (if using) and sliced spring onion.

Nutrition information

Nutrition Facts
One-pan Beef Ramen Noodles
Amount per Serving
Calories
341
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Cholesterol
 
78
mg
26
%
Sodium
 
1320
mg
57
%
Potassium
 
613
mg
18
%
Carbohydrates
 
20
g
7
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
32
g
64
%
Vitamin A
 
1303
IU
26
%
Vitamin C
 
23
mg
28
%
Calcium
 
95
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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.

Equipment

Tried this recipe?

Let us know how it was!
Course beef, quick and easy
Cuisine Asian-inspired

  1. 5 stars
    Our go to easy meal when you can’t be stuffed putting in much effort!!

    • Hi Naomi, haha, I totally get this! 😃 So happy it’s a hit for you. Thanks for the rating. 🧡 Nic x

  2. 5 stars
    This is such a simple easy dinner but really yummy! My supermarket was out of Asian greens and sprouts so I grabbed a half Wombok cabbage and that went perfect in it! I also added a runny fried egg on top and it was absolutely delicious!

    • Hi Renee, so glad this was a hit and clever you for making it work with what you had! 👏🏻 Thanks for the rating too. 🧡 Nic x

  3. “If this were at a Pho restaurant, I would totally order it.” – my husband
    I added broccoli, zucchini, cooked that before the sprouts (which I used less of), halved the Ramen. It was delicious!

    • Wow, Carey that’s high praise … thank you so much! 🥰 Just wonderful to hear. Nic x

  4. 4 stars
    This recipe was super quick and simple!! My husband and I both enjoyed the recipe but felt like it needed on more thing, but we couldn’t think of what it really needed. Thinking if we make this next time we may add some soft boiled eggs to see if that helps. Other than that I think this recipe will be a keeper for our house! I did subsitute the baby bok choy with chopped cabbage coleslaw mix and we both agreed it could have used more, but was a good sub for not finding the bok choy.

    • Hi Olivia, glad you enjoyed the recipe! There are tips in the recipe for other veggies you can add, but soft-boiled eggs would also be great! 🧡 Nic x

  5. 3 stars
    After reading the comments I realise that I used the wrong noodles (I bought the standard Ramen noodles) and my dish was very stodgy ….. flavour was really nice but maybe update recipe to say instant Ramen noodles will definitely try again using instant noodles 🍜

    • Hi Ali, thanks for this feedback. Although you can make it with regular ramen noodles, it’s definitely more foolproof if you use instant. I’ll make a tweak to the recipe as you make a good point. Nic x

  6. This recipe is so delicious, quick and easy!! One of our favourites and a go to for sure when I can’t think what to make.

    • Wonderful to hear, Sarah! 🧡 Nic x

  7. I made this with ground venison and it was AMAZING!

    • Gosh, Liz, that sounds incredible! So glad it was a hit! ❤️ Nic x

  8. 5 stars
    Made these yesterday for dinner and we loved them! We will definitely make them again. I added some julienne cut carrots too.

    • So glad these were a hit for you, Olivia! The carrots would have been a great addition. Thanks for the rating too. ❤️ Nic x

  9. Hi ! From the uk and loving your recipes, do you have a link or recipe for the chilli crisp you mention ? Or is it something you just have in Australia on the shelf ? It looks fab thx

    • Hi Georgie, I did some digging and Sainsbury’s seems to stock Itsu Crispy Chilli Oil and Tesco seems to have Blue Dragon Chilli Crunch. You can often find the right thing if you just search for ‘chilli oil’ – and buy the stuff that looks full of crispy chillli flakes. Hope this helps. ❤️ Nic x

  10. 5 stars
    These noodles were amazing! Everything you post is an absolute winner.
    I thought I had beef mince in the fridge but it turns out it was pork. I used it anyway as I’ve read in your other Asian recipes that it’s an easy swap.
    Family loved it and will definitely be making this again. 🤩

    • Aww, Lena, thank you for your beautiful comments! 🥰 Clever you for making this work …the pork would have been great! 👏🏻 Thanks also for the rating. ❤️ Nic x

  11. Instead of water can it substitute with stock?

    • Hi Santhi, yes you can, although the sauce is already quite salty and rich. I would suggest using salt-reduced chicken stock. 🧡 Nic x

  12. 5 stars
    My families absolute favorite weeknight meal. My kids never realize they are eating so many veggies (I usually add several cups of bok choy and napa cabbage).

    • Just wonderful to hear, Alexandra! 🙌🏻 Clever you for sneaking in more veggies! Thanks for the rating too. ❤️ Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.