One-Pan Ground Beef Ramen Noodles Recipe
This One-Pan Ground Beef Ramen Noodles recipe is a quick and flavorful meal perfect for busy weeknights. Combining tender ground beef, vibrant vegetables, and savory homemade sauce, this dish features ramen noodles cooked right in the pan, absorbing all the rich flavors. Ready in just 30 minutes, it's comforting and packed with umami goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Sauce
- ⅓ cup low sodium soy sauce
- ½ cup chicken broth (beef broth works too)
- ¼ cup honey (or brown sugar)
- 3 Tbsp hoisin sauce
- 2 Tbsp rice vinegar
- 2-3 tsp sriracha
- 2 tsp sesame oil
- 1 Tbsp grated ginger
- ½ tsp crushed red pepper
- 1 tsp corn starch
- 2 garlic cloves (minced)
- Salt and pepper (to taste)
Main Dish
- 2 Tbsp olive oil (or preferred cooking oil)
- 4 garlic cloves (minced)
- 3 green onions (chopped, greens and whites separated)
- 1 lb lean ground beef
- 1 cup shredded carrots
- 1 ¾ - 2 cups chicken broth
- 3 ramen noodle packages (approx. 3 oz. each, sauce packets discarded)
Instructions
- Prepare the sauce: Whisk together the soy sauce, chicken broth, honey, hoisin sauce, rice vinegar, sriracha, sesame oil, grated ginger, crushed red pepper, corn starch, minced garlic, salt, and pepper in a bowl until well combined. Set aside.
- Sauté aromatics and brown beef: Heat a large deep skillet or sauté pan over medium-high heat. Add olive oil and let it warm. Add the minced garlic and the white parts of the green onions; sauté for about 1 minute until fragrant. Add the ground beef and let it cook undisturbed for a few minutes before breaking it into smaller pieces. Continue cooking until mostly browned.
- Add carrots and finish browning: Stir in the shredded carrots. Continue to cook the beef until fully browned, then drain excess grease if preferred.
- Add sauce and thicken: Pour the prepared sauce into the pan with the beef and vegetables. Cook for 2 to 4 minutes, stirring occasionally, allowing the sauce to slightly thicken.
- Add broth and cook noodles: Pour the chicken broth into the center of the pan. Lay the ramen noodles on top, pressing them gently to submerge partially in the liquid. Let the noodles cook undisturbed for about 1 minute, then flip and cook the other side for another minute.
- Combine noodles and beef mixture: When noodles are soft enough, use tongs to gently separate and stir the noodles into the beef and sauce mixture. Continue cooking for another minute until the noodles reach desired tenderness and the broth is absorbed.
- Garnish and serve: Remove from heat and sprinkle with the reserved green parts of the green onions. Optionally, add a squeeze of lime juice and sprinkle with sesame seeds before serving.
Notes
- You can substitute beef broth for chicken broth in the recipe if preferred.
- Adjust the sriracha quantity to control the spice level.
- For a lower sodium version, use low sodium soy sauce and control added salt.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of lime juice or a sprinkle of sesame seeds to enhance the flavor when serving.
