Beef Noodle Bowls are quick, easy, and bursting with flavor! Think caramelized beef, ramen or quick-cooking noodles, a handful of veggies, and a simple 5-ingredient sauce. Done!
Author’s Notes
Meet My New Favorite Noodle Stir-Fry
I recently shared my obsession with Trader Joe’s focaccia bread. I’ve been using it for the ultimate grilled cheese, and honestly, I can’t get enough.
All those Trader Joe’s runs also led me to a new find: their squiggly noodles. I’m obsessed with the shape and slurpability. I grabbed a pack, and the first thing I used it in was my favorite curry noodle soup.
With a couple of packets left, half a pound of ground beef, and some sad-looking carrots in the fridge, I threw together these quick beef noodle bowls. Little did I know my whole family would go wild for it! I think it’s safe to say this one just dethroned their favorite udon stir-fry.
Beef Noodle Bowls Ingredients
| Ingredient | Tip |
|---|---|
| Instant ramen noodles | Discard the seasoning packets and use only the noodles for this recipe! |
| Ground beef & onion | Let the beef sear before breaking it apart for the best caramelization. Slice onion very thin so it softens quickly. |
| Garlic paste, ginger paste & sesame oil | Use toasted sesame oil for the best flavor in these beef noodle bowls. Garlic and ginger pastes save time, but fresh works too. |
| Carrots | Peel and grate on the large holes of a box grater for quick cooking and a bit of crunch. |
| Sauce ingredients (soy sauce, oyster sauce, hoisin sauce, mirin, chicken broth) | Shake together in a jar for an easy, well-blended sauce. |
Quick Tip
For the best Beef Noodle Bowls, don’t overcook the noodles. Boil just until tender, then drain quickly. They’ll keep cooking once tossed with the hot beef and sauce, which keeps them springy instead of mushy.
Storage
Beef noodle bowls are best eaten right away while the noodles are fresh. If you have leftovers, store them in an airtight container in the fridge for 3–4 days. Reheat on the stove over medium heat with a splash of broth or water to loosen the noodles.
More Easy Noodle Recipes
Dinner
Beef and Broccoli Ramen
Dinner
Chicken Ramen
Pasta And Pizza
Fried Cabbage Ramen
Dinner
Peanut Butter Ramen
Beef Noodle Bowls
Video
Equipment
- Large nonstick pan
Ingredients
- 2 packets (3-4 oz each) instant ramen noodles discard seasoning (see note 1)
- 1 tablespoon toasted sesame oil plus extra for finishing if desired
- 1 tablespoon garlic paste
- 1-1/2 teaspoons ginger paste
- 1/2 large yellow onion very thinly sliced
- 1/2 pound (8 ounces) ground beef
- 3/4 cup grated carrots peel & grate on large holes of box cutter
- 1 tablespoon soy sauce regular (not low-sodium)
- 1 tablespoon oyster sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon mirin Note 6
- 1/4 cup chicken broth or stock
- 1 bunch green onions thinly sliced
- toasted sesame seeds for topping
Instructions
- In a wide-mouth mason jar, combine all the sauce ingredients. Add the lid and shake well. Set aside. Prepare the vegetables: peel and grate the carrots, thinly slice the green onions (about 1/2 cup), and thinly slice the yellow onion.
- Heat sesame oil in a large nonstick skillet over high heat. Add the onion and cook, stirring constantly, until softened and lightly browned. Stir in the garlic and ginger and cook for 1 minute until fragrant. Push the onion mixture to the edges of the pan. Add the beef to the center, let it sear, then break it apart and cook until no pink remains, incorporating the onion as it cooks.
- Meanwhile, boil the ramen noodles in unsalted water to package instructions. Drain and set aside.
- Shake the sauce again, then pour it into the skillet with the beef. Cook, stirring constantly, for 2 minutes or until the beef is nicely caramelized. Add the carrots and stir for 1 more minute.
- Turn off the heat. Add the drained noodles to the skillet and toss with tongs until well-coated. Top with green onions and sesame seeds, plus an extra drizzle of sesame oil if desired. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Eat With Beef Noodle Bowls:
- Asian Cucumber salad with a light sesame and rice vinegar dressing.
- Steamed edamame with sea salt
- Asian slaw with a tangy dressing for crunch
- Roasted or stir-fried veggies like broccoli, bok choy, or snap peas
- Spring rolls or egg rolls for something a little more filling
- One Pan Dumpling Dinner for a heartier side
