Beef Ramen Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
460 kcal
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Course
Main Course
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Cuisine
American
Beef Ramen Noodles
Description
The recipe begins by browning seasoned ground beef, then deglazing the pan with white wine to incorporate flavorful browned bits. Garlic and peanut oil are added before sautéing a mix of vegetables until tender but still crisp. The prepared sauce—combining beef and chicken stock, soy sauce, peanut butter, honey, hot sauce, and ginger—is thickened with cornstarch and poured into the pan, bringing the mixture together with a glossy coating.
Cooked ramen noodles are integrated into the sauce and stir-fried briefly to meld flavors. The finished dish balances the savory umami of broths and soy, sweetness from honey, and subtle heat from hot sauce alongside the rich texture of peanut butter. Fresh garnishes like sliced green onions, peanuts, and sesame seeds add textural interest and bright notes.
This dish is adaptable with optional vegetables and toppings, and leftover portions can be refrigerated or frozen. Using both beef and chicken broth enriches the flavor depth, though chicken broth alone is an acceptable substitute. Preferred ramen brands are Maruchan or Top Ramen, with seasoning packets discarded or saved for other uses.
Ingredients
Sauce
- 1 cup beef broth
- ¾ cup chicken broth
- ¼ cup soy sauce
- 2 tablespoons peanut butter creamy
- 2 tablespoons honey
- 1 teaspoon hot sauce or sriracha
- ½ teaspoon ground ginger
Stir Fry
- 1 lb. ground beef
- salt
- black pepper
- ¼ cup white wine or broth, dry
- 1 tablespoon peanut oil can sub olive oil
- 4 cloves garlic minced
- 1 yellow onion sliced
- ½ cup carrot julienned
- 1 red bell pepper sliced
- 8 oz. white button mushrooms sliced
- 2 cups cabbage optional, shredded
- 2 ½ tablespoons cornstarch
- 1 (3 oz.) ramen noodles seasoning packet discarded, packet
Garnishes
- 3 green onions sliced
- sesame seeds toasted sesame seeds and/or roughly chopped peanuts
- peanuts toasted sesame seeds and/or roughly chopped peanuts
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Season the ground beef with salt and pepper and place it in a large skillet over medium-high heat. Cook and crumble until browned and cooked through, 7-10 minutes. Drain grease and set aside.
- Begin boiling water for the noodles as you proceed with the steps below.
- Turn the heat off and add the wine to the same skillet used to cook the beef. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet. This will add more flavor to the sauce. Cook until reduced by half, about 2 minutes.
- Add the oil and the garlic and cook for 1 more minute.
- Increase the heat to medium-high and add the onions, carrots, and mushrooms. Cook for 5 minutes. Add the bell peppers and cabbage (if using), cook for 3 minutes.
- Stir the cornstarch into the sauce mixture until well combined. Add the sauce to the skillet and bring it to a boil until thickened, then reduce to a simmer.
- Cover partially and add the ramen noodles to the boiling water. Set a timer and cook for 1 minute, just long enough to where the noodles loosen up a little. Drain and transfer them to the skillet to finish cooking.
- Add the ground beef back and let it heat through. Garnish with green onions, sesame seeds, and/or roughly chopped peanuts and serve!
Notes
- Use Pinot Chardonnay, Pinot Grigio, or Sauvignon Blanc to deglaze the pan; chicken broth can be substituted if not using wine.
- Maruchan or Top Ramen noodles work well; keep seasoning packets for alternate recipes like Ramen Noodle Salad.
- The combination of beef and chicken broth enhances flavor, but all chicken broth is acceptable.
- Optional vegetables include broccoli, celery, green beans, baby corn, snow peas, and edamame for variety.
- Toppings such as green onions, peanuts, cashews, and crunchy chow mein noodles add texture and flavor.
- Adding 1-2 scrambled eggs stirred in at the end provides extra protein and richness.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months; avoid overcooking noodles when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 1791mg | 75% |
| Potassium | 998mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 3734IU | 75% |
| Vitamin C | 59mg | 66% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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