This easy one-pot ground beef ramen noodles recipe is a weeknight favorite that’s ready in under 30 minutes. It elevates instant ramen with a savory, slightly saucy stir-fry base and requires minimal prep. Customize it with extra vegetables, adjust the heat to taste, and enjoy a quick family-friendly dinner everyone will love.
I enjoy instant ramen in many ways, and this one-pan beef ramen stir-fry turns basic packets into a flavorful, satisfying dinner with very little fuss. It’s simple enough for busy evenings and flexible enough to become a pantry-and-fridge staple.
Why We Love These Ground Beef Ramen Noodles
This saucy noodle dish is a regular in our dinner rotation because it’s quick, comforting, and adaptable. If your household loves noodles, this recipe will likely become a fast favorite.
What makes this one-pan ground beef ramen great:
- Simple to prepare with minimal chopping and no complicated steps.
- Budget-friendly when ground beef is on sale; you can also substitute ground turkey, pork, or chicken.
- A perfect base for adding vegetables—use what you have on hand to boost nutrition.
- Ready in under 30 minutes, making it ideal for busy weeknights.
Ingredient Notes
- If ground beef prices are high, substitute ground turkey, pork, or chicken—this recipe still works well.
- I prefer using chicken broth here for a lighter flavor, but beef broth is also fine; expect a slightly different taste depending on the choice.
- Any instant ramen will work. Thicker noodles (like those pictured) hold up nicely in a stir-fry, while thinner noodles cook faster.
- The sauce can be sweetened with honey or brown sugar. The recipe uses one option to keep things simple, but a combination of both is delicious if you prefer.
Ways To Vary This Recipe
- Add more veggies: This is a great “clean out the fridge” dish—try broccoli, bok choy, snow peas, bell peppers, spinach, or snap peas.
- Increase the heat: Add extra sriracha or crushed red pepper flakes for more spice.
- Add chili oil or crisp: Spoon some chili crisp over each serving for an extra layer of flavor and texture.
Step-By-Step Instructions
Step 1: Whisk the sauce ingredients together until smooth and set aside.
Step 2: Heat a large skillet or sauté pan over medium-high. Add olive oil, then the garlic and the white parts of the green onions; sauté about 1 minute. Add the ground beef and let it sear for a few minutes before breaking it up.
Step 3: When the beef is nearly cooked, stir in the carrots. Drain excess grease if desired, then pour in the sauce and simmer 2–4 minutes so it thickens slightly.
Step 4: Add the broth to the pan, place the ramen blocks on top, and press gently so they contact the liquid. They won’t be fully submerged—cook about 1 minute, flip, and cook another minute.
Step 5: When the noodles soften, use tongs to gently pull them apart and stir them into the beef and sauce so they’re evenly coated. Heat another minute or until the noodles reach your preferred tenderness and most of the broth is absorbed.
Step 6: Remove from heat and scatter the reserved green parts of the green onions over the top. Serve immediately. A squeeze of lime and a sprinkle of sesame seeds are optional but lovely additions.
Recipe Tips
About the sauce: This sauce is not heavy or overly thick. Cornstarch gives it a light sheen and helps it cling to the noodles; increase the cornstarch if you want a thicker coating.
Make it soupier: If you prefer a broth-forward bowl, add extra chicken or beef broth in the final minutes until you reach the desired consistency.
Control salt: To avoid an overly salty result, use low-sodium soy sauce and low-sodium broth.
Storage
Keep leftovers in an airtight container in the refrigerator for 3–4 days. To reheat a single serving, microwave 2–2½ minutes, stirring halfway through. Add a splash of soy sauce or sesame oil while reheating if it seems dry.
Freezing is not recommended because ramen noodles tend to lose their texture after thawing.
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One-Pan Ground Beef Ramen Noodles
By: Lorie Yarro
A quick, saucy one-pan ramen made with ground beef, savory-sweet sauce, and shredded carrots. Flexible, fast, and family-friendly.
Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
Ingredients
Sauce
- 1/3 cup low-sodium soy sauce
- 1/2 cup chicken broth (or beef broth)
- 1/4 cup honey (or brown sugar)
- 3 Tbsp hoisin sauce
- 2 Tbsp rice vinegar
- 2–3 tsp sriracha (adjust to taste)
- 2 tsp sesame oil
- 1 Tbsp grated ginger
- 1/2 tsp crushed red pepper
- 1 tsp corn starch
- 2 garlic cloves, minced
- Salt and pepper to taste
Stir-fry
- 2 Tbsp olive oil (or preferred cooking oil)
- 4 garlic cloves, minced
- 3 green onions, chopped (whites and greens separated)
- 1 lb lean ground beef
- 1 cup shredded carrots
- 1 3/4 – 2 cups chicken broth
- 3 packages ramen noodles (approx. 3 oz each), seasoning packets discarded
Instructions
- Whisk all sauce ingredients together in a bowl and set aside.
- Heat a large deep skillet over medium-high and add the oil. Sauté the garlic and the white parts of the green onions about 1 minute.
- Add the ground beef and let it sear a few minutes before breaking it up. When it is nearly cooked, stir in the shredded carrots. Drain excess fat if desired.
- Pour the prepared sauce into the pan and simmer 2–4 minutes until it slightly thickens.
- Add the broth to the center of the pan, place the ramen blocks on top, and press them gently into the liquid. Cook about 1 minute, flip, and cook another minute.
- When the noodles are soft enough, use tongs to separate and stir them into the beef and sauce so they are evenly coated. Continue cooking until the noodles reach your preferred tenderness and most of the broth has been absorbed.
- Remove from heat, sprinkle with the green parts of the green onions, and serve. Optional: add lime juice or sesame seeds.
Notes
The sauce is intentionally light rather than thick and heavy; cornstarch helps it cling to the noodles. Add more cornstarch if you prefer a thicker coating. For a soup-style bowl, add extra broth in the last few minutes. To control saltiness, use low-sodium soy sauce and low-sodium broth.
Nutrition (approx.)
Calories: 588 kcal | Carbohydrates: 72 g | Protein: 34 g | Fat: 24 g | Sodium: approx. 2415 mg
Nutrition information is calculated automatically and should be used only as an approximation.