One-Pot Ground Beef Ramen Noodles
Published 3/24/2024 • Updated 4/1/2024
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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!
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.
use high quality beef!
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.
Variations and Substitutions
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.
What are some other topping ideas?
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.
How to Store Leftovers
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.
Can you freeze these noodles?
We do not recommend freezing ramen noodles or any kind of cooked noodle for that matter!
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!
One-Pot Ground Beef Ramen Noodles
Ingredients
- 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
Instructions
- 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.
Tips & Notes
- 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.
Such an easy and delicious weeknight meal! My toddler enjoyed it too. I’ll be adding this to our rotation.
This is a tasty and simple recipe! Would definitely make it again. Topped with siracha for some extra spice.
This was delicious & so easy to make! Adding to the recipe rotation.