Get your chopstick (or fork) ready for these delicious Simple Asian Beef Raman Noodles! Ground beef, noodles, veggies and a sweet & savory sauce, these are fantastic and a cinch to throw together.
Dinner ruts are the worst and I seem to have been in one lately. Thank goodness for these Simple Asian Beef Raman Noodles because they’ve helped me get my dinner mojo back. Now let’s just hope it stays!
My boys have eaten more Ramen in their lives than I care to admit. I can’t even tell you how many times over the years I’ve heard “Mom, can I have noodles for lunch?” or ” Mom, do we have any noodles?”
Having a supply of Ramen noodles is going to come in handy for those nights you need something simple and delicious. If Top Ramen has had a bad rap at your house, this recipe will change that. Who even knew ramen noodles were so versatile?
This skillet dinner is so simple to make! It’s packed with so much flavor, ground beef, noodles and a few veggies making it fair game to call “healthyish”, right?
SO SIMPLE TO MAKE:
- Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
- Heat the oil in a large skillet over high heat. Add the ground beef and cook until beef is no longer pink and starts to get slightly dark on the edges.
- Add the onion and garlic powder and cook for another minute or so. Add the broccoli and carrots and cook for another minute or until the broccoli is barely tender.
- Add the cooked noodles to the skillet then add the oyster sauce, hoisin sauce, dark soy sauce, sesame oil, vinegar and red pepper flakes to the skillet. Give it a good toss making sure everything is well combined.
- Garnish with green onions, sesame seeds, extra hoisin sauce and sriracha if desired.
Can I use a different meats?
Yes! Feel free to use ground turkey, chicken or even pork. Use whatever you have in your freezer. This will be delicious with any of those.
If you’re wondering what flavor Ramen noodles to use, any flavor will work because you discard the flavor packet.
A few helpful tips:
- Once the noodles have been cooked and set aside, they will become sticky. Don’t fret, just run them under some water while still in the colander before adding them into the skillet.
- If you don’t want to take the time to cut or shred a large carrot, you can buy a bag of shredded carrots and toss in about 3/4 to 1 cup.
- Feel free to use different veggies. If you don’t like broccoli, use sugar snap peas, shredded cabbage, green beans, etc.
My boys and husband love this! It’s one of those dinners that can be on repeat and there won’t be any complaints. Give this one a try and let me know what you think.
Print
Simple Asian Beef Raman Noodles
- Total Time: 25 minutes
- Yield: 4 to 5 servings 1x
Ingredients
- 2 or 3 pkgs (3 oz) ramen noodles (flavor pack discarded) – See notes
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup broccoli florets, chopped small
- 1 large carrot, sliced into thin sticks or shredded
- 3 tablespoons oyster sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons rice vinegar
- 1/4 teaspoon red pepper flakes
Garnishes (optional):
- 2 tablespoon sesame seeds
- Chopped green onions
- Extra hoisin sauce
- Sriracha
Instructions
Noodles:
- Cook the noodles according to the package directions, but only cook until al dente, about 1 to 2 minutes.
Meat Mixture:
- Heat the oil in a large skillet over high heat. Add the ground beef and spread it out in the pan and cook until no loner pink and it begins to get a little dark on some edges.
- Add the onion and garlic powder and cook for another 30 seconds or until aromatic. Add the broccoli and carrot and cook for another minute or until the broccoli becomes barely tender. Turn off the heat.
- Add the cooked noodles to the skillet followed by the oyster sauce, hoisin sauce, soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined. Season with salt and pepper if needed.
- Garnish with sesame seeds, green onions, extra hoisin, sriracha, if desired.
Notes
- If you want more noodles, then add three packages of Ramen. I’ve done it both ways and prefer it with only two packages of the Ramen.
- You can also buy a bag of shredded carrots for convenience. Use about 3/4 to 1 cup.
- Prep Time: 10 mins
- Cook Time: 15 mins
Recipe Source: Adapted from Jo Cooks
Hi! I’m Jodi, a mom of five boys and lover of chocolate, sweets and everything in-between. Here you’ll find simple, delicious recipes that are all tried and true.
I don’t have oyster sauce. Can I make without?
I haven’t made this without the oyster sauce Roxanne, but you could use equal parts soy sauce and hoisin as a substitute or even all hoisin sauce.
Hi Jodi!
This is such a fast, quick dinner and satisfying for the longing of Chinese food. For the vegetables, I use a frozen Asian vegetable blend from our grocery store that works great.
Hope you have a wonderful day!
★★★★★