Ground Beef Ramen Noodles

Finished ground beef ramen in bowl with chopsticks.

Course: Main Course

Cuisine: Asian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 394kcal

Author: Platings and Pairings

This quick and easy Ground Beef Ramen Noodles recipe delivers big flavor in just 15-minutes! The slurpable noodles, juicy beef, and an aromatic, umami-rich broth come together in one skillet and are served with your choice of toppings.

Print Recipe

Equipment

Large Skillet

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:

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

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.

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

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.

Nutrition