Description
This One-Pot Beef Ramen Noodles recipe is a quick and flavorful meal perfect for busy weeknights. Ground beef is browned with fresh cabbage, bell peppers, and garlic, then simmered in a savory broth of chicken stock, soy sauce, and hoisin sauce. Instant ramen noodles cook directly in the rich broth, absorbing all the delicious flavors. Finished with crisp matchstick carrots and garnished with scallions and toasted sesame seeds, this comforting dish comes together effortlessly 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
- Toasted sesame seeds, for garnish
Broth and Seasoning
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
Noodles
- 2 (3 ounce) packages instant ramen noodles (seasoning packet discarded)
Instructions
- Brown Beef and Vegetables: Heat a Dutch oven over medium-high heat. Add ground beef and cook, breaking it into crumbles until fully browned. Stir in the thinly sliced cabbage, red bell peppers, and minced garlic. Continue cooking, stirring frequently, until the vegetables soften and become fragrant.
- Add Broth and Noodles: Pour in the chicken stock, soy sauce, and hoisin sauce. Stir the mixture well and bring it to a boil. Once boiling, 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 to 7 minutes until the noodles are tender and have absorbed the flavors.
- Finish and Serve: Stir in the matchstick carrots, cover once again, and remove the pot from heat. Let it sit for 1 to 2 minutes to allow the carrots to slightly soften while remaining crisp. Garnish the dish with thinly sliced scallions and toasted sesame seeds before serving immediately for best taste and texture.
Notes
- Discard the seasoning packets that come with the instant ramen for a fresher, less salty flavor.
- Using lean ground beef (93/7) helps reduce fat content while keeping the dish flavorful.
- Feel free to substitute chicken stock with vegetable stock for a lighter taste.
- You can add a soft boiled egg or chili flakes for extra protein and spice.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
