One-Pot Ground 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!

Bear in mind the school days when all you’d eat was on the spot ramen? It was reasonably priced, tasty, and filling… REALLY brings me again. These one-pot floor beef ramen noodles might 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 offers a salty, umami taste basic for ramen.
• Garlic chili sauce: This flavorful sauce offers some warmth and depth of taste to the dish.
• Ginger: Contemporary ginger provides a zingy, spicy kick to the dish. When you don’t have contemporary ginger, you need to use floor ginger as a substitute.
• Floor beef: We selected our favourite ramen taste: beef, and used lean floor beef for a extra substantial meal.
• Ramen noodles: You possibly can’t have ramen with out the noodles! You need to use any model that you simply like, however I desire the normal Maruchan or High Ramen manufacturers.
• Veggies: We used contemporary veggies like crimson bell pepper and shelled edamame for added texture and diet.

Variations and Substitutions

Rice vinegar: Substitute the rice vinegar with any kind of vinegar you’ve 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 possibility.

Greens: Be at liberty to combine and match the veggies relying on what you’ve 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 unique taste profile.

What are another topping concepts?

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

How one can Retailer Leftovers

When 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 by.

Are you able to freeze these noodles?

We don’t advocate freezing ramen noodles or any sort of cooked noodle for that matter!

Who desires to scrub a bunch of dishes after dinner? Not me! That’s why I really like one-pot pasta recipes, and you will see that ours irresistible!

One-Pot Ground Beef Ramen Noodles

This one-pot ground beef ramen noodles recipe is an elevated, more nutritional take on the classic instant noodles. It’s an easy, nostalgic, and delicious dinner option with the easiest cleanup.

Prep:15 minutes minutes

Cook:15 minutes minutes

Total:30 minutes minutes

Fat 28

Carbs 45

Protein 26

Ingredients

• 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 cook 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. Cook dinner for two minutes.

• Stir the noodles, so that they separate and stir to mix all of the substances. 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.

Suggestions & Notes

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

Diet information

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