One-pan Beef Ramen Noodles
Servings: 4 servings
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!
Ingredients
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
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.
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.Scan for full recipe:
