Ground Beef and Ramen Noodles

Ground Beef and Ramen Noodles come together in 30 minutes loaded ramen noodles with juicy ground beef all soaked in a savory sauce with vegetables, herbs, and spices.

Course Entrees

Cuisine American, Asian

Keyword easy weeknight dinner, pasta and vegetables, ramen noodles

Prep Time 10

Cook Time 20

Servings

Calories 319kcal

Author Wendie Williams

Equipment

1 12 inch skillet

Ingredients

2 pkgs of ramen noodles seasoning packet discarded
1 cup beef broth low sodium
¼ cup soy sauce low sodium
2 tablespoons creamy peanut butter
3 tablespoons honey
2 tablespoons Hoisin sauce
½ teaspoon red pepper flakes
½ teaspoon fresh ginger grated
1 pound ground beef
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 medium onion sliced
1/2 cup carrots diced
1/2 cup red peppers
2 cloves garlic minced
1 ½ tablespoon cornstarch
2 cups green cabbage shredded
Green onions for garnish

Instructions

Heat a medium pot with water to boil, add the ramen noodles and cook for 1-2 minutes. Drain in strainer and set aside.
In a small bowl mix the beef broth, soy sauce, peanut butter, honey, hoisin sauce, red pepper flakes, and ginger whisk until combined.
Heat a large 12-inch skillet on medium-high heat and add the ground beef, salt, and pepper and cook until browned about 10 minutes. Drain grease and set aside.
In the same skillet on medium high heat add the olive oil to the skillet with the onion peppers and carrots and cook 3-4 minutes. Add in the garlic and cook another minute.
Add the ground beef back into the skillet along with the sauce. In a small bowl add the cornstarch with 2 tablespoon water and stir until you get a slurry paste then add that into the meat mixture and stir.
Let it simmer for 3-5 minutes or until it thickens up. Add in the noodles and shredded cabbage and toss until combined.
Garnish with green onions and serve!

Video

Notes

Any flavor of ramen is fine as you are going to discard the flavor packet anyway.

Nutrition