These Easy Beef Ramen Noodles come together in one skillet with tender noodles, savory ground beef, and colorful vegetables tossed in a glossy Asian inspired sauce. It's rich, a little sweet, and just spicy enough to wake up your weeknight routine. The best part? It's made for two - but you can double the ingredients to feed a crowd just as easily.
If you've been following my series, Our Table for Two, you know I'm always finding new ways to make affordable, flavorful dinners for two without ending up with a fridge full of leftovers. This beef noodle stir-fry checks every box - it's quick, uses simple pantry ingredients, and tastes like your favorite takeout, but lighter and fresher.
If you use a deep skillet, you can even make the whole meal in one pan - boil the noodles first, drain them, and then use that same pan to brown the beef and vegetables. It's easy, efficient, and keeps cleanup to a minimum.
This is the kind of meal that feels comforting but still colorful and fresh, which is a win for weeknights on the road or at home.
~ Holly ❤️
Why You'll Love This Recipe
- Quick and easy: Dinner's on the table in about 30 minutes.
- One-pan friendly: Make the noodles and the stir fry in the same deep skillet - less cleanup, more flavor.
- Budget-conscious: Uses a half pound of ground beef and one pack of ramen to create a hearty meal for two.
- Customizable: Swap in whatever veggies you have on hand or adjust the spice level to your liking.
- Better than takeout: Sweet, savory, and just a little spicy - no delivery fee required.
Let's Gather up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Ground beef - Adds rich flavor and makes the noodles hearty enough for dinner.
- Ramen noodles (beef flavor) - Quick-cooking noodles that soak up every bit of sauce.
- Soy sauce - The salty backbone of the stir-fry sauce.
- Brown sugar - Balances the savory elements with a touch of sweetness.
- Sriracha - Brings a little heat without overpowering the dish.
- Ginger paste and garlic - Add freshness and depth to the sauce.
- Cornstarch - Helps the sauce thicken so it clings to the noodles.
- Purple cabbage - Adds color and a bit of crunch.
- Red bell pepper - Brings sweetness and a pop of brightness.
- Onion - Rounds out the flavor and adds natural sweetness when sautéed.
- Mushrooms - Give the dish a little earthiness and extra texture.
Tips for Success
Made for Two / Double Easily: This recipe serves 2 as written. To feed 4, double all ingredients.
Heat Level: For less heat, reduce sriracha to 1 tsp; for more, add to taste.
Gluten-Free Swap: Use tamari and your favorite GF ramen or rice noodles; season to taste since there's no packet.
Reheat: Skillet or microwave. Add a splash of water or soy sauce to loosen the sauce.
RV Tip: Keep it truly one-pan by boiling the ramen in your deep skillet, draining, then using the same pan for the stir-fry.
How to Make It
Whisk together the soy sauce, water, brown sugar, sriracha, ginger, garlic, cornstarch, and the ramen seasoning packet, then set it aside.
Boil the ramen noodles in a deep skillet, drain, and rinse under cold water to stop the cooking.
In the same pan, brown the ground beef.
Add the sliced onions and bell pepper. When they start to soften, stir in the mushrooms and cook until browned. Add the shredded cabbage and cook until it has wilted.
Pour in the sauce, and toss in the noodles.
Cook for a few minutes until everything's hot and the sauce slightly thickens and coats the noodles.
Garnish with fresh cilantro or sliced green onions. Serve immediately.
Cooking for Two
I usually scale my recipes down for two, but this one already hits that sweet spot. It makes just enough for two hearty servings - perfect for weeknights or RV cooking.
If you ever want to stretch it for company, just double the ingredients and you're set.
FAQ
Can I use other proteins?
Absolutely. Ground turkey, pork, or even thinly sliced steak all work well - just adjust the cook time as needed.
Can I skip the ramen seasoning packet?
You can, but I like the extra boost of flavor it gives. If you leave it out, add a little beef bouillon or an extra splash of soy sauce.
Is this dish spicy?
Just a little. The sriracha adds gentle heat, but you can always use less (or more) depending on your taste.
Can I add more vegetables?
Definitely. Snow peas, broccoli, carrots, or zucchini all fit right in. Just don't overload the skillet - too many veggies can make it steam instead of stir-fry.
Does it reheat well?
Yes. Warm leftovers in a skillet or the microwave. The sauce will thicken as it sits, so add a splash of water or soy sauce to loosen it up.
Serving Suggestions
These beef ramen noodles make a full meal on their own, but if you want to round things out a bit:
- Add a side of eggrolls, steamed edamame, or pan-fried potstickers for a takeout-style spread.
- For a cozy night in, pair it with a glass of chilled Riesling or a light amber beer - both balance the salty-sweet sauce beautifully.
DID YOU MAKE THIS RECIPE?
I'd love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook.
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Easy Beef Ramen Noodles (Better Than Takeout)
Equipment
- Large deep skillet
Ingredients
- 1 package beef-flavored ramen noodles reserve seasoning packet
- ½ pond ground beef
- ½ onion thinly sliced
- ½ red bell pepper thinly sliced
- 4 ounces mushrooms sliced
- ¼ head purple cabbage thinly sliced
Sauce
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoon brown sugar
- 2 teaspoon sriracha or to taste
- 1 teaspoon ginger paste
- 1 clove garlic pressed
- 1 ½ teaspoon cornstarch
- Beef ramen seasoning packet from the noodles
Instructions
Make the sauce
- In a small bowl, whisk ¼ cup soy sauce, ¼ cup water, 2 tablespoon brown sugar, 2 teaspoon sriracha, 1 teaspoon ginger paste, 1 pressed clove garlic, 1 teaspoon cornstarch, and the ramen seasoning packet; set aside.
- Cook the noodles (one-pan method). In a deep skillet, boil water and cook 1 package ramen per package directions. Drain and rinse under cold water to stop cooking; set aside.
Brown the beef
- In the same skillet over medium-high heat, cook ½ lb ground beef until browned; drain excess fat if needed.
Soften aromatics
- Add ½ sliced onion and ½ sliced red bell pepper; sauté 2-3 minutes until starting to soften.
- Stir in 4 oz sliced mushrooms; cook 2-3 minutes until browned.
- Add ¼ head sliced purple cabbage; cook 1-2 minutes until just wilted.
Sauce + noodles
- Pour in the prepared sauce and add the cooked ramen. Toss 1-3 minutes, until hot and the sauce slightly thickens and coats the noodles.
- Serve. Taste and adjust seasoning. Garnish with sliced green onions or sesame seeds if you like.
Notes
Nutrition Facts
Approximate per serving - based on 2 servings| Nutrient | Amount |
|---|---|
| Calories | 485 kcal |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Cholesterol | 70 mg |
| Sodium | 1120 mg |
| Carbohydrates | 38 g |
| Fiber | 3 g |
| Sugar | 9 g |
| Protein | 29 g |
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Brian says
I made this for me and my wife last night. I used up some leftover coleslaw mix and left out the mushrooms because she doesn't like them, but beyound that, I followed the recipe exactly and my wife said it was way better than anything we could have gotten at our local Asian restaurant.