If there’s one cozy, flavorful meal you should have in your weeknight rotation, it’s this One-Pot Beef Ramen Noodles Recipe. Imagine tender ground beef mingling with vibrant vegetables, all simmered in a savory broth that perfectly coats every slurp-worthy strand of tender ramen noodles. This recipe is a magical mix of comfort and convenience, coming together quickly in one pot without sacrificing any deliciousness. It’s the kind of dish that feels like a warm hug on a busy evening yet dazzles your taste buds with each bite.
Ingredients You’ll Need
The beauty of the One-Pot Beef Ramen Noodles Recipe lies in its simplicity. Each ingredient plays a vital role, from adding layers of savoriness to giving the dish its inviting colors and textures. These essentials come together effortlessly, making this recipe both approachable and rewarding.
- 1 pound 93/7 ground beef: Provides hearty protein and richness without heavy fat content, keeping it lean but flavorful.
- 3 cups thinly sliced cabbage: Adds a pleasant crunch and subtle sweetness that balances savory flavors.
- 1 ½ cups thinly sliced red bell pepper: Brings a pop of color and sweet, juicy notes to brighten the dish.
- 3 cloves garlic, minced: Infuses aromatic depth and a gentle spicy warmth throughout.
- 2 cups chicken stock: The flavorful base that creates the rich broth soaking into the noodles.
- 3 tablespoons soy sauce: Delivers the classic umami backbone essential to ramen broth.
- 3 tablespoons hoisin sauce: Adds subtle sweetness and complexity with hints of tangy fermented goodness.
- 2 (3 ounce) packages instant ramen noodles (seasoning packet discarded): The star carb, soft and perfectly textured after cooking in the broth.
- 1 cup matchstick carrots: Provides a fresh crunch and vibrant orange color when stirred in at the end.
- Thinly sliced scallions, for garnish: Offers a bright, oniony finish that lifts the whole bowl.
- Toasted sesame seeds, for garnish: Sprinkles of nutty crunch that add a lovely texture contrast.
How to Make One-Pot Beef Ramen Noodles Recipe
Step 1: Brown the Beef and Sauté Vegetables
Start by heating a Dutch oven or large pot over medium-high heat. Add the ground beef, breaking it apart with your spoon until it’s fully browned and crumbly. This step builds the foundation of flavor, so make sure to let the beef develop a nice sear. Next, toss in the sliced cabbage, red bell peppers, and minced garlic. Cook everything together until the veggies soften slightly and become fragrant, stirring to blend the flavors. This combination creates a savory and colorful base you’ll love.
Step 2: Create the Flavorful Broth and Add Noodles
Pour in the chicken stock along with soy sauce and hoisin sauce, stirring to combine. Bring the mixture up to a boil; this is where the broth starts to thicken and deepen in flavor thanks to the soy and hoisin. Once bubbling, add the instant ramen noodles, making sure they’re fully submerged so they cook evenly. Reduce the heat to low, cover the pot, and let everything simmer gently until the noodles are tender—about 5 to 7 minutes. This one-pot step makes clean-up a breeze while infusing the noodles with all those rich, savory notes.
Step 3: Finish with Carrots and Garnish
After the noodles are perfectly cooked, stir in the matchstick carrots. Cover the pot again and remove it from heat, letting the residual steam gently soften the carrots for 1 to 2 minutes. This keeps their crunch intact while warming them through. Finally, sprinkle the top with thinly sliced scallions and toasted sesame seeds. These garnishes bring freshness and a delightful nutty crunch, making the whole bowl even more inviting. Serve immediately for the best experience.
How to Serve One-Pot Beef Ramen Noodles Recipe
Garnishes
When you’re ready to serve your one-pot marvel, don’t skip the garnishes. Thinly sliced scallions provide a crisp, slightly sharp burst of green that brightens each bite. Toasted sesame seeds add a subtle nutty crunch, elevating the texture and flavor of the dish. You can also experiment with a drizzle of chili oil or a sprinkle of crushed red pepper flakes if you like a touch of heat.
Side Dishes
This One-Pot Beef Ramen Noodles Recipe is robust enough to stand alone, but pairing it with some light sides can make your meal feel even more special. A crunchy cucumber salad or simple steamed edamame beans complement the savory richness beautifully. For an extra touch, serve with pickled vegetables to add a tangy contrast that refreshes between bites.
Creative Ways to Present
Presentation makes a big difference! Serve the ramen in deep bowls to showcase the vibrant colors of the vegetables and beef. Consider layering your garnishes artistically on top—perhaps scallions fanned out along one side and sesame seeds sprinkled over the entire dish. To make it a noodle bar, offer small bowls of additional toppings like soft-boiled eggs, nori strips, or fresh herbs for guests to customize their own bowls.
Make Ahead and Storage
Storing Leftovers
Leftovers from this One-Pot Beef Ramen Noodles Recipe keep well in an airtight container in the refrigerator for up to 3 days. Because the noodles continue to soak up liquid, expect the broth to thicken overnight. Give it a good stir and add a splash of water or broth as needed when reheating.
Freezing
Freezing is possible, but the noodles may become mushy upon thawing, which is common with cooked pasta. If you plan to freeze, consider separating the broth from the noodles, freezing the broth and beef mixture alone, and cooking fresh noodles when ready to serve. This way, you preserve the best texture.
Reheating
To reheat, gently warm leftovers on the stove over medium-low heat. Add a little water, chicken stock, or broth to loosen the noodles and prevent drying out. Stir occasionally until heated through and serve with fresh garnishes to refresh the flavors.
FAQs
Can I use different types of noodles for this recipe?
Absolutely! While instant ramen noodles are traditional and cook quickly, you can substitute with soba, udon, or even rice noodles depending on your preference. Just adjust cooking times accordingly.
Is there a vegetarian version of this dish?
Yes, you can easily swap ground beef for firm tofu or tempeh and use vegetable broth instead of chicken stock. Adding mushrooms also helps maintain that rich umami flavor.
How spicy is this recipe?
This version is mild and family-friendly, but you can easily add chili flakes, Sriracha, or chili oil to spice things up according to your taste buds.
Can I prepare this recipe ahead of time for meal prep?
Yes, it’s great for meal prep! Just store the noodles and broth in separate containers if you want to keep the noodles firm. Reheat adding noodles last for best texture.
What if I don’t have hoisin sauce?
If you don’t have hoisin sauce, you can substitute with a mix of soy sauce and a small spoonful of honey or molasses for sweetness and depth. It won’t be exact but still delicious.
Final Thoughts
This One-Pot Beef Ramen Noodles Recipe is one of those rare finds—comforting, quick, and unbelievably tasty. Whether you’re craving something hearty after a long day or looking to impress with minimal effort, this recipe hits every mark. Give it a try and watch it become a beloved staple in your kitchen, the kind of dish you’ll want to share with family and friends time and again.
Print
One-Pot Beef Ramen Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This One-Pot Beef Ramen Noodles recipe is a quick and flavorful meal perfect for busy weeknights. Ground beef is browned and simmered with fresh vegetables in a savory broth made with chicken stock, soy sauce, and hoisin sauce. Tender ramen noodles are cooked directly in the broth for an easy cleanup. Finished with crunchy matchstick carrots, scallions, and toasted sesame seeds, this dish offers a delicious and comforting bowl of ramen packed with vibrant flavors.
Ingredients
Beef and Vegetables
- 1 pound 93/7 ground beef
- 3 cups thinly sliced cabbage
- 1 ½ cups thinly sliced red bell pepper
- 3 cloves garlic, minced
- 1 cup matchstick carrots
Broth and Noodles
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 (3 ounce) packages instant ramen noodles (seasoning packet discarded)
Garnish
- Thinly sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Brown the Beef and Cook Vegetables: Heat a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned. Stir in thinly sliced cabbage, red bell peppers, and minced garlic. Continue cooking until the vegetables soften, about 3-4 minutes.
- Make the Broth and Cook Noodles: Pour in the chicken stock, soy sauce, and hoisin sauce. Bring the mixture to a boil. Add the instant ramen noodles, making sure they are submerged in the broth. Reduce the heat to low, cover the pot, and simmer until the noodles are tender, about 5-7 minutes.
- Finish with Carrots and Garnish: Stir in the matchstick carrots, cover the pot again, and remove it from the heat. Let it sit for 1-2 minutes to soften the carrots. Garnish with thinly sliced scallions and toasted sesame seeds before serving immediately.
Notes
- Discard the seasoning packets that come with the instant ramen to control sodium and customize the flavor.
- You can swap ground beef for ground chicken or turkey for a leaner option.
- Adjust the amount of soy sauce and hoisin sauce to taste if you prefer a saltier or sweeter broth.
- For more vegetables, try adding mushrooms or snap peas along with the cabbage and bell peppers.
- This dish is best served immediately but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop adding a splash of water or stock if needed.
