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Ground beef and ramen noodles in a bowl with chopsticks and sesame seeds
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4.91 from 10 votes

Ground Beef Ramen

Ground Beef Ramen is a quick and easy 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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish
Cuisine: Asian
Servings: 4 Servings
Calories: 360kcal
Author: Nikole Berg

Equipment

  • Non Stick Skillet

Ingredients

Quick Stir Fry Sauce

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 ¼ - 2  ½  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

Instructions

  • 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.

Notes

  • 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. 
  • Please see post for additional tips and FAQ's 
  • This dish was inspired by Recipe Tin Eats.

Nutrition

Serving: 4g | Calories: 360kcal | Carbohydrates: 14g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 959mg | Potassium: 487mg | Fiber: 1g | Sugar: 8g | Vitamin A: 121IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 3mg