Description
This One-Pot Beef Ramen Noodles recipe is a quick, flavorful dish combining ground beef, fresh vegetables, and tender instant ramen noodles simmered in a savory chicken broth with soy and hoisin sauces. Perfect for a comforting weeknight meal, it features easy steps that bring a delicious Asian-inspired noodle bowl to your table in just 30 minutes.
Ingredients
Scale
Meat 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
- Thinly sliced scallions, for garnish
Broth and Flavorings
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
Noodles and Garnish
- 2 (3 ounce) packages instant ramen noodles (seasoning packet discarded)
- Toasted sesame seeds, for garnish
Instructions
- Brown Beef and Vegetables: Heat a Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Stir in the sliced cabbage, red bell peppers, and minced garlic, cooking until the vegetables soften, about 3-4 minutes.
- Add Broth and Noodles: Pour in the chicken stock, soy sauce, and hoisin sauce, stirring to combine. Bring the mixture to a boil. Add the instant ramen noodles, making sure they are fully submerged in the broth. Reduce the heat to low, cover the pot, and simmer for 5-7 minutes until the noodles are tender.
- Finish and Serve: Stir in the matchstick carrots. Cover the pot again and remove it from heat. Let it sit for 1-2 minutes so the carrots can soften slightly. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately for a warm, comforting meal.
Notes
- Discard the seasoning packets from the instant ramen as the broth and sauces provide ample flavor.
- You can substitute chicken stock with vegetable or beef stock for different flavor profiles.
- For a spicier version, add a teaspoon of chili paste or sriracha during the broth step.
- This recipe can be made gluten-free by replacing soy sauce with tamari or coconut aminos and ensuring the ramen noodles are gluten-free.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or microwave.
