Description
This one-pot beef ramen noodles recipe is a quick, flavorful dinner that combines ground beef, fresh vegetables, and instant ramen in a savory broth. Perfect for a hearty weeknight meal, it features tender noodles and crisp-tender veggies all cooked together for convenience and delicious taste.
Ingredients
Scale
Beef and Vegetables
- 1 pound 93/7 ground beef
- 3 cups thinly sliced cabbage
- 1 ½ cups thinly sliced red bell pepper
- 3 cloves garlic, minced
- 1 cup matchstick carrots
Broth and Seasoning
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 (3 ounce) packages instant ramen noodles (seasoning packet discarded)
Garnish
- Thinly sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Brown Beef and Vegetables: Heat a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned and no longer pink. Stir in the sliced cabbage, red bell peppers, and minced garlic. Continue cooking until the vegetables soften, stirring occasionally to combine flavors.
- Add Broth and Noodles: Pour in the chicken stock, soy sauce, and hoisin sauce. Bring the mixture to a boil. Add the instant ramen noodles, making sure they are fully submerged in the broth. Reduce the heat to low, cover the pot with a lid, and let the noodles cook for 5 to 7 minutes until tender.
- Finish and Serve: Stir in the matchstick carrots, then cover the pot again and remove it from the heat. Let it sit for 1 to 2 minutes to let the carrots soften slightly in the residual heat. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately for a warm, comforting meal.
Notes
- If you prefer a spicier dish, add a teaspoon of chili garlic sauce or sriracha when adding the broth.
- For a lower sodium option, use a reduced-sodium soy sauce and chicken stock.
- Vegetables can be swapped or supplemented with mushrooms, snap peas, or bok choy according to preference.
- Discard the seasoning packets from the ramen noodles to control sodium and flavor better.
- This recipe can be prepared vegetarian by replacing ground beef with firm tofu and using vegetable stock instead of chicken stock.
