One-Pot Floor Beef Ramen Noodles

These One-Pot Floor Beef Ramen Noodles are a jazzed up model of the moment noodles you recognize and love. Juicy floor beef is cooked in a savory sauce product of garlic chili, soy sauce, ginger, and extra for many Asian-inspired taste. 

To complete it off, combine in some ramen noodles and stir fry veggies for a simple dinner that’s each nostalgic and elevated!

Keep in mind the faculty days when all you’ll eat was on the spot ramen? It was reasonably priced, tasty, and filling… REALLY brings me again. These one-pot floor beef ramen noodles will not be soup, per se, however it tastes similar to a cup of jazzed up beef ramen — solely BETTER.

 Ever since we created this straightforward recipe, I’ve been making it again and again. It’s a fast, one-pot meal that was made for busy weeknights if you need one thing comforting and scrumptious on the desk very quickly.

One-Pot Floor Beef Ramen Noodles – What You Want

• Soy sauce: The bottom of our sauce. It gives a salty, umami taste basic for ramen.
• Garlic chili sauce: This flavorful sauce gives some warmth and depth of taste to the dish.
• Ginger: Contemporary ginger provides a zingy, spicy kick to the dish. In case you don’t have contemporary ginger, you should utilize floor ginger as an alternative.
• Floor beef: We selected our favourite ramen taste: beef, and used lean floor beef for a extra substantial meal.
• Ramen noodles: You’ll be able to’t have ramen with out the noodles! You should use any model that you just like, however I favor the normal Maruchan or Prime Ramen manufacturers.
• Veggies: We used contemporary veggies like pink bell pepper and shelled edamame for added texture and vitamin.

Variations and Substitutions

Rice vinegar: Substitute the rice vinegar with any sort of vinegar you’ve gotten readily available. Apple cider vinegar or white wine vinegar each work properly.

Protein: If beef isn’t your favourite, you may substitute it with floor turkey, floor pork, floor rooster, or tofu for a vegetarian choice.

Greens: Be happy to combine and match the veggies relying on what you’ve gotten obtainable. Some nice choices are child corn, bok choy, snow peas, broccoli, carrots, mushrooms, and kale.

Broth: Swap the meat broth for rooster or vegetable broth for a special taste profile.

What are another topping concepts?

Whereas this dish is scrumptious by itself, be at liberty to get inventive with toppings. Another nice choices are soft-boiled eggs, nori sheets (dried seaweed), and even sliced cheese! It could sound odd, however the cheese will soften into the noodles, including a creamy and wealthy aspect to the dish.

Storage + Freezer Instructions

In case you’re fortunate sufficient to have leftovers, you may retailer them in an hermetic container within the fridge for as much as 3 days. To reheat, merely microwave till heated via.

You can too freeze this dish for longer-term storage. Let it cool fully earlier than transferring it right into a freezer-safe container or zip-top bag. It’ll preserve properly within the freezer for as much as 3 months. Be aware that the noodles is not going to as al dente after freezing and thawing.

To reheat, merely thaw it within the fridge in a single day after which heat it up on the stovetop or within the microwave.

Who needs to scrub a bunch of dishes after dinner? Not me! That’s why I really like one-pot pasta recipes, and one can find ours irresistible!

One-Pot Floor Beef Ramen Noodles

This one-pot floor beef ramen noodles recipe is an elevated, extra dietary tackle the basic on the spot noodles. It is a simple, nostalgic, and scrumptious dinner choice with the best cleanup.

Prep:15 minutes minutes

Prepare dinner:15 minutes minutes

Whole:30 minutes minutes

Fats 28

Carbs 45

Protein 26

Substances

• ¼ cup soy sauce
• 2 teaspoons garlic chili sauce chili sauce
• 2 teaspoons contemporary grated ginger
• 2 tablespoons honey
• 1.5 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 lb. floor beef
• ½ small white onion diced
• 4 garlic cloves minced
• 2.5 cups beef broth
• 9 oz. ramen noodles raw (we used 3 Maruchan noodles and discarded the spice packets)
• 1 bell peppers sliced
• 12 oz. shelled edamame
• 3 inexperienced onions chopped
• ¼ cup chopped contemporary cilantro
• 2 tablespoons white sesame seeds

Directions 

• Make the sauce first. Whisk the soy sauce, garlic chili sauce, ginger, honey, rice vinegar, and sesame oil. Put aside.

• Add the bottom beef to a big pot or Dutch oven and prepare dinner over medium/excessive warmth for 2-3 minutes till it’s partially cooked.

• Add the white onion and garlic and saute for one more 2-3 minutes or till aromatic.

• Add the meat broth and the ginger sauce to the pot and convey to a boil. Submerge the dried ramen noodles into the liquid. Flip the warmth to medium and canopy the pot. Prepare dinner for two minutes.

• Stir the noodles, in order that they separate and stir to mix all of the elements. Add the sliced bell peppers and edamame. Cowl and permit the noodles to proceed cooking for 3-4 minutes.

• Take away from the warmth and stir. If the liquid has been absorbed, serve with contemporary inexperienced onions, cilantro, and sesame seeds. If the liquid hasn’t absorbed the noodles, cowl and let it sit for a couple of minutes.

Ideas & Notes

• Any dry ramen noodle model will work.
• Substitute the rice vinegar with any sort of vinegar.
• Be happy to make use of any sort of broth, know the kind of broth used might change the flavour.

Diet information

Energy: 533kcal Carbohydrates: 45g Protein: 26g Fats: 28g Fiber: 5g Sugar: 10g