This simple one-pot ground beef ramen noodles recipe is a weeknight favorite that comes together in under 30 minutes. It takes instant ramen to the next level with minimal prep and plenty of room to customize—add extra vegetables, adjust the heat, or swap proteins. These saucy beef noodles are a family-pleasing dinner that’s both fast and satisfying.
I love instant ramen in other dishes too, like a ramen cabbage salad with peanut dressing, but here we turn it into a quick one-pan beef ramen stir-fry. It’s an easy, flavorful meal that earns a regular spot in the dinner rotation.
This recipe is a great base to build on—use it as a canvas for different vegetables, sauces, and spice levels to suit your family’s tastes.
Why We Love These Ground Beef Ramen Noodles
If I make any kind of beef dinner, my husband is already on board. My son prefers noodles, so this ramen dish is a guaranteed winner in our house. It’s saucy, comforting, and simple enough for busy weeknights.
Highlights of this one-pan ground beef ramen recipe:
- Quick and easy to make
- Budget-friendly when beef is on sale; ground turkey, pork, or chicken also work
- Minimal prep — usually just chopping green onions and grating ginger
- A versatile base that welcomes extra vegetables for added nutrition
- Ready to serve in under 30 minutes
Ingredient Notes
- Ground beef is the base here, but lean ground turkey, pork, or chicken are good substitutes if you prefer or if beef prices are high.
- Although this is a beef dish, I often prefer chicken broth for a lighter flavor; use whichever broth you like best.
- Any instant ramen brand works. Slightly thicker noodles (like the ones used for the photos) hold up well in this stir-fry; thinner noodles will cook a bit faster.
- The sweet component can be honey or brown sugar. Both are delicious; choose whichever you have on hand.
Ways To Vary This Recipe
- Add more vegetables: This is a great fridge-cleanout meal—try broccoli, bok choy, snow peas, bell peppers, spinach, or snap peas.
- Turn up the heat: Add extra sriracha, chili paste, or crushed red pepper flakes.
- Finish with chili oil or chili crisp: Spoon a little chili crisp over each serving for extra depth and texture.
Step-By-Step Instructions
Step 1: Combine the sauce ingredients in a bowl and whisk until smooth. Set aside.
Step 2: Heat a large skillet or sauté pan over medium-high. Add oil, then the garlic and the white parts of the green onions. Sauté about 1 minute. Add the ground beef and let it sit for a few minutes before breaking it into smaller pieces to encourage browning.
Step 3: Brown the beef fully. When it’s nearly cooked through, add the carrots and stir. Drain excess grease if desired. Pour the prepared sauce over the beef and cook 2–4 minutes until it begins to thicken slightly.
Step 4: Pour the broth into the center of the pan and place the ramen blocks on top, pressing gently. The noodles won’t be fully submerged; let them cook about 1 minute, then flip and cook the other side for another minute.
Step 5: When the noodles are soft, use tongs to gently separate and stir them into the beef and sauce so they become evenly coated. Continue cooking another minute or until the noodles reach your preferred tenderness and the broth has mostly absorbed.
Step 6: Remove from heat, sprinkle with the reserved green parts of the green onions, and serve. A squeeze of lime and a sprinkle of sesame seeds are nice finishing touches.
Recipe Tips
About the sauce: This is meant to be a lightly sauced noodle, not a heavy gravy. The small amount of cornstarch helps the sauce cling to the noodles. Increase cornstarch slightly if you prefer a thicker coating.
Want soup instead? Add more broth in the last few minutes to make this into a noodle soup rather than a saucy stir-fry.
Control the salt: Use low-sodium soy sauce and low-sodium broth if you want to avoid an overly salty result.
Storage
Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat a single serving in the microwave for about 2–2½ minutes, stirring halfway through. Add a splash of soy sauce or sesame oil as needed to restore moisture.
Freezing is not recommended; the noodle texture deteriorates after thawing.
One-Pan Ground Beef Ramen Noodles
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 cornstarch
- 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), discard seasoning packets
Instructions
- Whisk the sauce ingredients together until smooth and set aside.
- Heat a large deep skillet or sauté pan over medium-high heat. Add the oil, then the garlic and the white parts of the green onions; sauté about 1 minute.
- Add the ground beef. Let it sit for several minutes without stirring so it browns, then break it into smaller pieces and continue to cook until nearly done.
- Add the shredded carrots and stir. Drain excess fat if desired.
- Pour the prepared sauce into the pan and cook 2–4 minutes until it begins to thicken.
- Add the broth to the center of the pan and place the ramen blocks on top. Gently press the noodles into the liquid. Cook about 1 minute, flip the blocks, and cook the other side about 1 minute.
- When the noodles are soft enough, use tongs to break them apart and stir them into the beef and sauce so they’re evenly coated. Cook an additional minute or until the noodles reach the desired tenderness and the broth is mostly absorbed.
- Remove from heat, sprinkle with the reserved green parts of the green onions, and serve. Optional: finish with a squeeze of lime and sesame seeds.
Notes
The sauce is meant to be light: The cornstarch helps the sauce cling to the noodles. Add more cornstarch for a thicker sauce if you prefer.
To make it a soup: Add extra broth toward the end until you reach your desired brothiness.
Salt control: Use low-sodium soy sauce and broth to avoid an overly salty dish.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the microwave for about 2–2½ minutes, stirring halfway. Freezing is not recommended because the noodles lose texture when thawed.
Nutrition
Calories: 588 kcal, Carbohydrates: 72 g, Protein: 34 g, Fat: 24 g, Saturated Fat: 10 g, Sodium: 2415 mg (approx.). Nutrition information is automatically calculated and should be used as an approximation.