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
Recipe Source: Adapted from Jo Cooks