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

Scale

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

Cook Mode Prevent your screen from going dark

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.