These One-Pot Ground Beef Ramen Noodles are a jazzed up version of the instant noodles you know and love. Juicy ground beef is cooked in a savory sauce made of garlic chili, soy sauce, ginger, and more for lots of Asian-inspired flavor.
To finish it off, mix in some ramen noodles and stir fry veggies for an easy dinner that is both nostalgic and elevated!
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Remember the college days when all you would eat was instant ramen? It was affordable, tasty, and filling… REALLY brings me back. These one-pot ground beef ramen noodles may not be soup, per se, but it tastes just like a cup of jazzed up beef ramen — only BETTER.
Ever since we created this easy recipe, I’ve been making it over and over again. It is a quick, one-pot meal that was made for busy weeknights when you want something comforting and delicious on the table in no time.
One-Pot Ground Beef Ramen Noodles – What You Need
- Soy sauce: The base of our sauce. It provides a salty, umami flavor classic for ramen.
- Garlic chili sauce: This flavorful sauce provides some heat and depth of flavor to the dish.
- Ginger: Fresh ginger adds a zingy, spicy kick to the dish. If you don’t have fresh ginger, you can use ground ginger instead.
- Ground beef: We chose our favorite ramen flavor: beef, and used lean ground beef for a more substantial meal.
- Ramen noodles: You can’t have ramen without the noodles! You can use any brand that you like, but I prefer the traditional Maruchan or Top Ramen brands.
- Veggies: We used fresh veggies like red bell pepper and shelled edamame for added texture and nutrition.
It’s worth it to splurge a little and use good-quality ground beef for this dish. It adds so much more flavor compared to the cheaper, leaner options.
Rice vinegar: Substitute the rice vinegar with any type of vinegar you have on hand. Apple cider vinegar or white wine vinegar both work well.
Protein: If beef isn’t your favorite, you can substitute it with ground turkey, ground pork, ground chicken, or tofu for a vegetarian option.
Vegetables: Feel free to mix and match the veggies depending on what you have available. Some great options are baby corn, bok choy, snow peas, broccoli, carrots, mushrooms, and kale.
Broth: Swap the beef broth for chicken or vegetable broth for a different flavor profile.
While this dish is delicious on its own, feel free to get creative with toppings. Some other great options are soft-boiled eggs, nori sheets (dried seaweed), or even sliced cheese! It may sound odd, but the cheese will melt into the noodles, adding a creamy and rich element to the dish.
If you’re lucky enough to have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until heated through.
You can also freeze this dish for longer-term storage. Let it cool completely before transferring it into a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. Note that the noodles will not as al dente after freezing and thawing.
Who wants to wash a bunch of dishes after dinner? Not me! That’s why I love one-pot pasta recipes, and you will find ours irresistible!
More of our Favorite…
Tasty One-Pot Pasta Recipes
- One Pot Moroccan Chicken
- One Pot Chickpea Curry
- One-Pot Za’atar Meatballs and Quinoa
- One-Pot Black Bean Quinoa Chili
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- ¼ cup soy sauce
- 2 teaspoons garlic chili sauce chili sauce
- 2 teaspoons fresh grated ginger
- 2 tablespoons honey
- 1.5 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 lb. ground beef
- ½ small white onion diced
- 4 garlic cloves minced
- 2.5 cups beef broth
- 9 oz. ramen noodles uncooked (we used 3 Maruchan noodles and discarded the spice packets)
- 1 bell peppers sliced
- 12 oz. shelled edamame
- 3 green onions chopped
- ¼ cup chopped fresh cilantro
- 2 tablespoons white sesame seeds
- Make the sauce first. Whisk the soy sauce, garlic chili sauce, ginger, honey, rice vinegar, and sesame oil. Set aside.
- Add the ground beef to a large pot or Dutch oven and cook over medium/high heat for 2-3 minutes until it is partially cooked.
- Add the white onion and garlic and saute for another 2-3 minutes or until fragrant.
- Add the beef broth and the ginger sauce to the pot and bring to a boil. Submerge the dried ramen noodles into the liquid. Turn the heat to medium and cover the pot. Cook for 2 minutes.
- Stir the noodles, so they separate and stir to combine all the ingredients. Add the sliced bell peppers and edamame. Cover and allow the noodles to continue cooking for 3-4 minutes.
- Remove from the heat and stir. If the liquid has been absorbed, serve with fresh green onions, cilantro, and sesame seeds. If the liquid hasn’t absorbed the noodles, cover and let it sit for a few minutes.
- Any dry ramen noodle brand will work.
- Substitute the rice vinegar with any type of vinegar.
- Feel free to use any type of broth, know the type of broth used may change the flavor.
Calories: 533kcal Carbohydrates: 45g Protein: 26g Fat: 28g Fiber: 5g Sugar: 10gOriginal Article
