This Ramen Noodles with Ground Beef recipe is your new weeknight bestie. Think of it as a lazy stir-fry meets instant ramen magic. Savory, saucy, spicy, and ready in under 20 minutes. The sauce coats every noodle perfectly in one pan.
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This one-pot ramen is perfect for busy weeknights, late-night cravings, or even a quick lunch when you want something satisfying but low effort. It's also great for college students, meal prep, or cozy nights when takeout sounds tempting - but your wallet says no.
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Ingredients and Substitutions
Ramen noodles → any instant noodle, rice noodles, soba noodles, or even spaghetti (break it up for that ramen texture)
Ground beef → ground chicken, turkey, pork, or crumbled firm tofu for a vegetarian option
Avocado oil → any neutral cooking oil
Garlic and Onion→ add ginger, try to use fresh ingredients and not powder.
Soy sauce → tamari or coconut aminos (for gluten-free option)
Vegetarian oyster sauce → regular oyster sauce
Rice vinegar → apple cider vinegar or lime juice
Sweetener (agave or honey) → maple syrup, brown sugar, or regular sugar
Ketchup → sriracha (for spicy kick)
Toasted sesame oil → regular sesame oil or omit if you don't have any (adds flavor but not essential)
Chili crisp → chili oil, sambal oelek, or crushed red pepper flakes
Green onions (garnish) → cilantro, sesame seeds, or chopped chives
See recipe card for quantities.
How to make ground beef ramen stir fry
- Step 1: Brown the beef and add the aromatics.
- Step 2: Mix the sauce.
- Step 3: Add the noodles.
- Step 4: Add the water and cover with a lid.
- Step 5: Mix together.
- Step 6: Serve and enjoy!
Top tips for success
- This recipe works with any protein. Swap ground beef for ground turkey, chicken, or tofu.
- For extra spice, add a spoonful of gochujang or sriracha.
- Leftovers reheat beautifully in a skillet. Just add a tablespoon of water to loosen the sauce.
- Don't overcook the noodles - ramen softens fast, so pull them off the heat while still a little firm.
- Boost the veggies: toss in spinach, shredded cabbage, or frozen peas for extra fiber.
Ramen Noodles with Ground Beef - FAQs
Yes! Substitute with udon, rice noodles, or even spaghetti - just adjust the cooking time and add more water as needed.
The chili crisp gives it a mild to medium heat. To make it spicier, add more or toss in red pepper flakes.
Absolutely. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water or soy sauce to revive that saucy goodness.
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One-Pot Ramen Noodles with Ground Beef
Ingredients
Equipment
Method
- Brown the beef: In a large skillet or pot, heat avocado oil over medium heat. Add the ground beef and cook until browned and slightly crispy.
- Add aromatics: Toss in the garlic and onions. Sauté for 2-3 minutes until fragrant.
- Build the sauce: In a bowl, mix together all the sauce ingredients.
- Noodles: In the pan, add the water and the sauce.
- Add ramen noodles directly into the sauce. Cover and cook for 2-3 minutes, stirring occasionally until the noodles are tender and coated.
- Finish & serve: Garnish with green onions and a drizzle of chili crisp. Serve hot and enjoy that saucy noodle slurp!
Nutrition
Notes
- This recipe works with any protein. Swap ground beef for ground turkey, chicken, or tofu.
- For extra spice, add a spoonful of gochujang or sriracha.
- Leftovers reheat beautifully in a skillet. Just add a tablespoon of water to loosen the sauce.
- Don't overcook the noodles - ramen softens fast, so pull them off the heat while still a little firm.
- Boost the veggies: toss in spinach, shredded cabbage, or frozen peas for extra fiber.
Tried this recipe?
Let us know how it was!Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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