Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Quick Asian Caramelised Beef Ramen Noodles Recipe
Get your chopsticks prepared!! With caramelised beef, a tangle of noodles, and a sweet-savoury 4 ingredient sauce, these Asian Beef Ramen Noodles are completely slurp-worthy and fast to make. It’s all cooked in a single pan – no have to boil the noodles individually!
Additionally see: Chicken Vegetable Ramen Noodles and Asian Mushroom Ramen Noodles!
Properly, when 3 complete strangers inside the house of two weeks let you know that these Asian Beef Bowls are one in every of their favourites as a result of it’s so tasty but fast ‘n straightforward, it triggered a thought – why not do a ramen noodle model??
So the thought got here to life.
That caramelised floor beef / mince is simply da bomb! I simply wish to choose all of it out!!! (Significantly, who talks like that at my age??🙄)
I hinted at a cheeky little tip that makes this ramen noodles recipe even faster than you’d count on – and right here it’s:
Sure that’s proper, these Asian Beef Ramen Noodles are made in ONE POT!!! Positive it saves on washing up an additional pot to cook dinner the noodles individually, however for this recipe, the extra essential issue is that the starch within the noodles acts because the thickener for the sauce (which has no cornflour/cornstarch or different thickener).
So right here’s how this recipe goes down – 4 minutes for the onion and beef, 2 to three minutes for the noodles, MAX!
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Prepare dinner the meat with the sauce first – get it actual properly caramelised as a result of it’s key to the flavour on this recipe;
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Make a properly within the centre, add water, plonk raw instantaneous or ramen noodles within the water. This serves two functions – making room for the noodles to take a seat within the water AND protects the meat from dropping their caramelisation by boiling within the water;
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After 45 seconds, flip the noodles, then 30 seconds later, they are going to be free sufficient to toss via the sauce and beef;
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Add a giant handful of beansprouts (nice no-chop veggie choice!), toss extra then serve;
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By the point the ramen noodles are cooked, the liquid is absorbed / evaporated, abandoning a pleasant coating of sauce on the superbly cooked noodles.
The great thing about this method is that it HAS to be an excellent fast recipe as a result of the noodles are cooked in 2 to three minutes. Any longer and so they turn into too smooth!
What else can I add to those ramen noodles?
It is a very adaptable recipe. I’ve used onion, garlic, floor beef (mince) and beansprouts as a result of it requires minimal chopping. Finely sliced cabbage could be a super substitute for the bean sprouts, in any other case carrots reduce into matchsticks, child spinach and even regular spinach, and even finely sliced kale. Toss these in when the bean sprouts are added, simply to wilt.
If utilizing different greens that must be cooked for longer that leach water when cooked, akin to peppers, zucchini or mushroom, cook dinner these first then take away from the pan (in any other case they leach an excessive amount of liquid when the noodles cook dinner so you find yourself with an excessive amount of water). Proceed with recipe then toss them in on the finish.
I don’t know in case you’ve acquired a grasp up about instantaneous noodles – whether or not from extra consumption in your uni days or due to well being considerations – however let’s simply say this recipe is a far cry from the plonk-in-water-add-veg that you just in all probability overdosed on.
What I’m profiting from right here on this recipe is the quick-cook noodles and the form of the noodles muffins (flat) to allow them to be cooked in a shallow skillet.
Any instantaneous noodles or ramen noodles will work simply positive as a result of we discard the soup seasoning combine. You can even purchase simply the noodle muffins (no seasoning) in bigger packs of 5+.
For those who don’t have instantaneous noodles (otherwise you actually can’t get previous your dorm days), these Asian Beef Ramen Noodles will work simply positive with some other kind of noodles. Dried or recent, rice or wheat / egg noodles.
However actually, I ask you – does this appear to be any instantaneous ramen noodles you had in your dorm days?? 😉 – Johnsat x
PS I put collectively a helpful floor beef / beef mince recipe assortment, for everyone who, like me, pops beef mince of their buying cart each week!
Ingredients
- 2 packets ramen or other instant noodles , discard seasoning (Note 1)
- 1 tsp oil
- 2 tsp sesame oil (or more oil) (Note 2)
- 2 garlic cloves , minced
- 1/2 onion , sliced
- 200g / 7oz beef mince (ground beef) (Note 3)
- 1 1/4 cups (315 ml) water, plus more as needed
- Big handful bean sprouts
- 1 tbsp dark soy sauce (Note 4)
- 1 tbsp Oyster sauce (or Hoisin, Note 5)
- 2 tsp Hoisin sauce (or more Oyster sauce)
- 1 tbsp mirin (Note 6)
- Finely sliced green onion / shallots
- Sesame seeds
Instructions
- Mix Sauce.
- Sauté onion and garlic – Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Cook beef – Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
- Caramelise beef – Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
- Add water and noodles – Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
- Cook ramen – Leave for 45 seconds then turn. Leave for 30 seconds, then untangle the noodles, then toss through the beef.
- Add beansprouts, toss for 1 minute or until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
- Serve immediately, garnished with green onions and sesame seeds.
Notes
1. Instant or Ramen Noodles – Any brand or type is fine here, though avoid the extra large ramen packets because you’ll struggle to fit two in the pan (though can break them). If it comes with soup seasoning packets, toss them.
Ssub with fresh or dried noodles (rice or wheat). Prepare per packet, use ~ 2 packed cups, toss through the caramelised beef with a splash of water.
2. Sesame oil – Use toasted sesame oil if you’ve got it, otherwise untoasted is fine. Brown sesame oil = toasted, untoasted = yellow like normal oil.
3. Mince – Ground beef is called mince here in Australia. Can sub with any other ground meat of choice – chicken, turkey, pork, lamb, kangaroo (really!), veal.
4. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can’t find it, any soy sauce is fine here but the sauce colour will be lighter.
5. Oyster Sauce – I’ve noticed vegetarian oyster sauce in the supermarkets lately!
6. Mirin – a sweet Japanese cooking sake, very common ingredient in Japanese cooking. Find it in large supermarkets, or Asian grocery stores.
Sub with Chinese cooking wine, dry sherry. Non alcoholic sub: use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.
7. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.
8. SCALING recipe up (click servings and slide) – use a larger skillet. Can break noodle cakes if necessary to fit.
9. Nutrition per serving. Sodium can be reduced by 175mg per serve by using low sodium soy sauce.
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