This quick and easy Ground Beef Ramen Noodles recipe delivers big flavor in under 30 minutes! The slurp-able noodles, juicy beef, and an aromatic, umami-rich broth come together in one skillet and are served with your choice of toppings.
Table of Contents
You know those nights when cooking feels like a big ask, but you still want something hot and hearty? That’s when I make these Ground Beef Ramen Noodles. It’s the best quick and comforting dinner that still tastes just like takeout.
There’s ground beef, fresh aromatics, chewy ramen noodles, and a rich black bean sauce-infused beef broth in every bowl. Top it off with whatever you like, and you’ve got yourself a deeply satisfying bowl of umami-forward, slightly spicy beef ramen to enjoy when you need something seriously comforting.
And if you love this recipe, you’ll want to try my easy Tan Tan Ramen next!
Ingredient notes
- Ground beef – I recommend using 85/15 ground beef to add richness without being too greasy.
- Aromatics – A trio of minced garlic cloves, freshly grated ginger, and thinly sliced green onions builds that aromatic, rich flavor in the broth.
- Black bean sauce – This thick, dark paste made from fermented black beans packs an umami punch. If you can’t find it, use hoisin sauce or oyster sauce in its place.
- Soy sauce – I use low-sodium soy sauce to keep the dish well-seasoned but not too salty. Tamari is a great gluten-free substitute.
- Sesame oil
- Chili paste – For a gentle heat, I like sambal oelek, but gochujang, harissa, or another chili paste will work too.
- Beef broth
- Ramen noodles – You’ll need four bricks of instant ramen noodles (toss the seasoning packets before you get started).
- Lime juice
- Toppings – There are plenty of options to pick from! I love garnishing this savory ramen noodle bowl with lime wedges, scallions, bean sprouts, sesame seeds, and a spoonful of chili crisp. Head to the Variations below for even more ideas.
How to make it
Step 1
Brown the Beef
- Heat a large skillet over medium-high heat. Once hot, add the ground beef and cook until it’s no longer pink and the meat is cooked through.
Step 2
Build the Sauce
- Add the garlic, ginger, and half of the green onions to the skillet.
- Sauté until fragrant, then stir in the black bean sauce, soy sauce, sesame oil, chili paste, and beef broth.
- Let the mixture simmer until it has slightly thickened.
Step 3
Add the Noodles
- Add the ramen noodles to the skillet and cook until they’ve softened.
Step 4
Garnish and Serve
- Stir in the lime juice, then garnish the ramen with the toppings of your choice.
- Enjoy!
Tips and tricks
- A wide, high-sided skillet or wok works best for this recipe. You need plenty of space for browning the beef and aromatics, stirring in the sauce ingredients, and nestling in the noodles without anything spilling over.
- If the broth mixture tastes too salty, balance it with a touch more lime juice or a splash of water. If it’s lacking a punch, add a tiny splash of soy sauce or a pinch of sugar.
- Noodles soaking up all the sauce? It happens! Ramen noodles are super absorbent. If things look too dry, just add more beef broth to loosen everything back into glossy, saucy perfection.
Variations
One of the best things about these beefy noodles is how easy they are to customize with what you’re craving. Here are some delicious ideas to get you started:
- Swap the protein: You can substitute the ground beef for ground turkey, chicken, or pork. Just keep in mind that these leaner options won’t have quite the same richness and depth of flavor.
- Vegetarian version: Use crumbled tofu, tempeh, or plant-based ground “meat” instead of beef, and swap the beef broth for vegetable broth.
- Add more veggies: Consider tossing in a handful of baby spinach, bok choy, shredded carrots, shredded cabbage, crispy mushrooms, small broccoli florets, or shelled edamame during the last 1 to 2 minutes.
- Extra spicy version: For more heat, increase the chili paste or add a pinch of crushed red pepper to the broth, or top the ramen with extra chili crisp and sliced jalapeños.
- More topping ideas: A jammy boiled egg plopped right on top is true to traditional Japanese ramen. For more ideas, check out these 25+ Ways to Upgrade Your Ramen Noodles.
Serving suggestions
While this hearty ground beef ramen can absolutely stand on its own, it also pairs well alongside these other Asian-inspired dishes, such as:
Storing
This ramen noodle recipe is best served right away, but the leftovers will keep for up to 3 days in the fridge.
To reheat, warm the broth and noodles on the stovetop or in the microwave until warmed through. Note that the noodles will continue to soak up the broth as they sit. If they’re looking a little dry, just add a splash of water or broth to loosen things up.
Erin’s wine pairings
Here are a few wines that will complement the umami-rich flavors in the broth:
- A light to medium-bodied Pinot Noir with bright acidity is delightfully refreshing between bites.
- The touch of zippy sweetness in a dry or off-dry Riesling balances the salt, spice, and savory depth.
- A sparkling Rosé can cut through the bold flavors while enhancing the fresh toppings and lime.
More Asian-inspired beef recipes
Did you make this ground beef and ramen noodles recipe?
If you loved this ground beef ramen, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.
Full Recipe
Ground Beef Ramen Noodles
Equipment
Ingredients
- 1 pound ground beef
- 6 cloves garlic (minced)
- 2 Tablespoons fresh ginger (grated)
- 6 green onions (thinly sliced, divided)
- ⅓ cup black bean sauce
- 1/4 cup low sodium soy sauce (or tamari)
- 1 Tablespoon sesame oil
- 1 Tablespoon chili paste (optional (omit for less heat))
- 4 cups low sodium beef broth
- 4 3-ounce packages ramen noodles ((sauce packets discarded))
- 1 lime (juiced)
To garnish:
- Lime wedges
- Bean sprouts
- Sesame seeds
- Chili crisp
Instructions
- Heat a large skillet over medium high heat. Once hot, add the ground beef and cook, breaking it up as it browns, until cooked through.
- Add the garlic and ginger and half of the green onions, and cook 1-2 minutes longer, until fragrant.
- Add the black bean sauce, soy sauce, sesame oil, chili paste, and beef broth.
- Stir until the ingredients are fully combined and allow them to cook for another 2-3 minutes.
- Next, add the ramen noodles to the skillet. Cook for 4-5 minutes, until softened. Add the lime juice.
- Garnish the ramen with the remaining green onions, bean sprouts, sesame seeds, and chili crisp, if desired. Enjoy!
Notes
- A wide, high-sided skillet or wok works best for this recipe. You need plenty of space for browning the beef and aromatics, stirring in the sauce ingredients, and nestling in the noodles without anything spilling over.
- If the broth mixture tastes too salty, balance it with a touch more lime juice or a splash of water. If it’s lacking a punch, add a tiny splash of soy sauce or a pinch of sugar.
- Noodles soaking up all the sauce? It happens! Ramen noodles are super absorbent. If things look too dry, just add more beef broth to loosen everything back into glossy, saucy perfection.
- Swap the protein: You can substitute the ground beef for ground turkey, chicken, or pork. Just keep in mind that these leaner options won’t have quite the same richness and depth of flavor.
- Vegetarian version: Use crumbled tofu, tempeh, or plant-based ground “meat” instead of beef, and swap the beef broth for vegetable broth.
- Add more veggies: Consider tossing in a handful of baby spinach, bok choy, shredded carrots, shredded cabbage, crispy mushrooms, small broccoli florets, or shelled edamame during the last 1 to 2 minutes.
- Extra spicy version: For more heat, increase the chili paste or add a pinch of crushed red pepper to the broth, or top the ramen with extra chili crisp and sliced jalapeños.
- More topping ideas: A jammy boiled egg plopped right on top is true to traditional Japanese ramen. For more ideas, check out these 25+ Ways to Upgrade Your Ramen Noodles.
Leave a Reply