Ramen Noodles with Beef is a quick and easy stir fry dinner recipe full of Asian flavor! Made with packaged ramen noodles, ground beef, mushrooms and cabbage. Great for busy weeknights whenever that take out craving hits, but you want a home cooked meal!
Take-out is the easy answer to ‘What’s for dinner?’ when you’re pressed for time. I know, I’ve been there.
Wait…I’m still there.
This recipe fits in perfectly around here on busy weeknights because this flavor bomb cooks up in about 30 minutes and in one pot!
What ingredients are in Ramen Noodles with Beef?
Oil – This recipe call for a mild flavored oil and sesame oil. Too much sesame oil can overpower a dish, so it’s a good idea to use both. You can use only a mild oil like vegetable or canola, but you’ll lose some depth of flavor.
Ground Beef – I use 85% lean ground beef. This ratio gives the dish a nice balance. You can substitute with ground turkey, chicken, or leaner beef if desired.
Garlic – Garlic gives this dish a nice sharpness we all love with Asian food.
Mushroom – Mushroom add an earthy flavor while also absorbing the flavors of the other ingredients. I use what’s easy to find at the store, but you can use your favorite.
Napa or Chinese Cabbage – I prefer Napa cabbage because the leaves are more tender than green cabbage. Just be sure to slice this as thin as you can get it! The tender part of the leaf will soften up and sweeten, while the tougher stems will give a little crunch to the dish.
Ramen Noodles – I use the instant ramen packages and throw the seasoning packets away. The brand I used for this recipe is Maruchan Ramen Noodle Soup. It’s not the product that comes with the styrofoam cup, it’s the one with the block of noodles and the seasoning packets.
Green Onions (Scallions) – Use both the green and white parts of the green onions to flavor this dish. The white parts add a little more sharpness, while the green parts add a nice grassy flavor familiar in Asian dishes.
Soy Sauce – Soy sauce is made from fermented soy beans and lends a salty, earthy umami flavor so well loved in Asian dishes.
Hoisin Sauce – Hoisin is also made form fermented soy beans. It’s salty as well, but is thicker than soy sauce and is slightly sweet.
Mirin – Mirin is a sweet cooking rice seasoning. It lends the sauce a slightly sweet and slight tanginess to the sauce. Substitute with a sweetened rice vinegar or even a dry white wine with a teaspoon of sugar.
How do i make Ramen Noodles with Beef?
See recipe card below for full instructions.
- Heat oils and cook garlic.
- Add beef and cook until browned.
- Add mushrooms and white parts of green onions, cook for 2 minutes.
- Add stir fry sauce, cook for 2 or 3 minutes more.
- Push beef mixture to sides of pan.
- Add water to center.
- Place uncooked ramen noodles in the center. Let cook for about 1 minutes.
- Turn ramen noodles over and break them up as they soften up.
- Add cabbage and green onions.
- Stir to combine.
Top with sesame seeds and some sliced green onions for garnish!
This recipe is perfect as is, but you can make a few variations if you’d like.
- Use ground turkey or chicken instead of ground beef.
- Use low sodium beef or chicken broth in place of water.
- Swap out half the hoisin sauce for oyster sauce.
- Add a teaspoon of red chili flakes or chili garlic to the Quick Stir Fry Sauce.
- Change up the vegetables- this dish would be great with steamed broccoli, cauliflower, or green and red peppers.
- Substitute a dark store bought stir fry sauce in place of the homemade version here.
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Ramen Noodles with Beef
Quick Stir Fry Sauce
- 2 tablespoon soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons mirin
For the Ramen:
- 2 teaspoon mild flavored oil such as canola or vegetable
- 1 tablespoon sesame oil
- 1 pound ground beef 85-90% lean
- 3 large cloves garlic chopped finely
- 1-8 ounce package white button or baby portabella mushrooms sliced
- 2 1/4 - 2 1/2 cups water adjust as needed
- 2 cups napa cabbage thinly sliced
- 4 packages ramen noodles discard or reserve seasoning packets for another use
- 3 green onions - white parts sliced to ½ inch pieces; green parts sliced 2 inches long
- Sesame seeds for garnish
- Make Quick Stir Fry Sauce by combining all ingredients in a small bowl with a whisk. Set aside.
- Heat canola and sesame oil in a large pan or wok over medium heat.
- Toast garlic in oil for 30 seconds, being sure it doesn’t burn.
- Add beef, breaking up large chunks. Cook until browned.
- Add mushrooms and white parts of green onions and cook about 2-3 minutes more, or until mushrooms have released their moisture.
- Add Quick Stir Fry sauce and cook for 2 or 3 minutes, stirring to combine.
- Push beef to sides of pan, add water to center of pan.
- Place ramen noodles in center of pan in water. You may need to break them up to make them fit.
- Cook noodles for about 1 minutes, then flip them over. As they cook and soften up, start breaking them up and incorporating them into the beef and mushroom mixture.
- Add cabbage and green parts of green onions, tossing to combine with noodle mixture.
- Continue to toss until noodles are cooked and cabbage has wilted.
- Serve immediately with sesame seeds.
- Nutritional information is an estimate and will vary depending on ingredients used.
- There are many different brands of ramen noodles. I have used Sapporo Itchiban brand and Maruchan brand interchangeably. Please note that Maruchan is about 3 ounces and Sapporo Itchiban is about 3.5 ounces. If you use a greater amount of noodles, you may want to add more liquid (water/broth/soy sauce/hoisin sauce) to the dish.
- If you want to make a vegetarian version, omit the beef and just use the mushrooms and cabbage. Use vegetable broth instead of water to add a bit more flavor.
- This dish was inspired by Recipe Tin Eats.