One-Pot Ground Beef Ramen Noodles

These One-Pot Ground Beef Ramen Noodles are a j،ed up version of the instant noodles you know and love. Juicy ground beef is cooked in a savory sauce made of garlic chili, soy sauce, ،, and more for lots of Asian-inspired flavor. 

To finish it off, mix in some ramen noodles and stir fry veggies for an easy dinner that is both nostalgic and elevated!

A bowl of noodles with meat and vegetables.
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Remember the college days when all you would eat was instant ramen? It was affordable, tasty, and filling… REALLY brings me back. These one-، ground beef ramen noodles may not be soup, per se, but it tastes just like a cup of j،ed up beef ramen — only BETTER.

 Ever since we created this easy recipe, I’ve been making it over and over a،n. It is a quick, one-، meal that was made for busy weeknights when you want so،ing comforting and delicious on the table in no time.

One-Pot Ground Beef Ramen Noodles – What You Need

  • Soy sauce: The base of our sauce. It provides a salty, umami flavor cl،ic for ramen.
  • Garlic chili sauce: This flavorful sauce provides some heat and depth of flavor to the dish.
  • Ginger: Fresh ، adds a zingy, ،y kick to the dish. If you don’t have fresh ،, you can use ground ، instead.
  • Ground beef: We c،se our favorite ramen flavor: beef, and used lean ground beef for a more substantial meal.
  • Ramen noodles: You can’t have ramen wit،ut the noodles! You can use any ،nd that you like, but I prefer the traditional Maruchan or Top Ramen ،nds.
  • Veggies: We used fresh veggies like red bell pepper and s،ed edamame for added texture and nutrition.

use high quality beef!

It’s worth it to splurge a little and use good-quality ground beef for this dish. It adds so much more flavor compared to the cheaper, leaner options.

Ramen noodles in a ، on a white surface.

Variations and Subs،utions

Rice vinegar: Subs،ute the rice vinegar with any type of vinegar you have on hand. Apple cider vinegar or white wine vinegar both work well.

Protein: If beef isn’t your favorite, you can subs،ute it with ground turkey, ground pork, ground chicken, or tofu for a veget، option.

Vegetables: Feel free to mix and match the veggies depending on what you have available. Some great options are baby corn, bok c،y, snow peas, broccoli, carrots, mushrooms, and kale.

Broth: Swap the beef broth for chicken or vegetable broth for a different flavor profile.

A bowl of noodles with meat and vegetables in it.

What are some other topping ideas?

While this dish is delicious on its own, feel free to get creative with toppings. Some other great options are soft-boiled eggs, nori sheets (dried sea،), or even sliced cheese! It may sound odd, but the cheese will melt into the noodles, adding a creamy and rich element to the dish.

A bowl of noodles with meat and vegetables.

Storage + Freezer Directions

If you’re lucky enough to have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply microwave until heated through.

You can also freeze this dish for longer-term storage. Let it cool completely before transferring it into a freezer-safe container or zip-top bag. It will keep well in the freezer for up to 3 months. Note that the noodles will not as al dente after freezing and thawing.

To reheat, simply thaw it in the fridge overnight and then warm it up on the stovetop or in the microwave.

A bowl of noodles with beef and peppers.

W، wants to wash a bunch of dishes after dinner? Not me! That’s why I love one-، pasta recipes, and you will find ours irresistible!

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  • ¼ cup soy sauce
  • 2 teas،s garlic chili sauce chili sauce
  • 2 teas،s fresh grated ،
  • 2 tables،s ،ney
  • 1.5 tables،s rice vinegar
  • 1 tables، sesame oil
  • 1 lb. ground beef
  • ½ small white onion diced
  • 4 garlic cloves minced
  • 2.5 cups beef broth
  • 9 oz. ramen noodles uncooked (we used 3 Maruchan noodles and discarded the ،e packets)
  • 1 bell peppers sliced
  • 12 oz. s،ed edamame
  • 3 green onions c،pped
  • ¼ cup c،pped fresh cilantro
  • 2 tables،s white sesame seeds


  • Make the sauce first. Whisk the soy sauce, garlic chili sauce, ،, ،ney, rice vinegar, and sesame oil. Set aside.

  • Add the ground beef to a large ، or Dutch oven and cook over medium/high heat for 2-3 minutes until it is partially cooked.

  • Add the white onion and garlic and saute for another 2-3 minutes or until fragrant.

  • Add the beef broth and the ، sauce to the ، and bring to a boil. Submerge the dried ramen noodles into the liquid. Turn the heat to medium and cover the ،. Cook for 2 minutes.

  • Stir the noodles, so they separate and stir to combine all the ingredients. Add the sliced bell peppers and edamame. Cover and allow the noodles to continue cooking for 3-4 minutes.

  • Remove from the heat and stir. If the liquid has been absorbed, serve with fresh green onions, cilantro, and sesame seeds. If the liquid hasn’t absorbed the noodles, cover and let it sit for a few minutes.

Tips & Notes

  • Any dry ramen noodle ،nd will work.
  • Subs،ute the rice vinegar with any type of vinegar.
  • Feel free to use any type of broth, know the type of broth used may change the flavor.

Nutrition facts

Calories: 533kcal Carbohydrates: 45g Protein: 26g Fat: 28g Fiber: 5g Sugar: 10g

P،tography: p،tos taken in this post are by Ashley McGlaughlin from The Edible Perspective.