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This beef ramen noodles recipe is super comforting and comes together fast! You’ll love the tender ground beef with an addictive sweet and savory peanut sauce. Ready in only 30 minutes!
Try my Ground Beef Lo Mein or Honey Garlic Shrimp next.
I love making Asian-inspired recipes. My ground beef bowls (with rice), beef and broccoli, and my beef and noodles (made with ramen and sirloin) are very popular whenever I feature them on Instagram, so I decided to create a sort of hybrid of the two. In my opinion, you can never have too many quick and easy beef recipes. 🙂
This one’s a bit different because I used peanut butter. I looove a good peanut sauce! I also added some soy sauce, hoisin sauce, sriracha sauce (it’s not too spicy mixed in with the other ingredients – don’t worry, but also feel free to add more if you do want it spicy!), garlic, and ginger.
This is the perfect recipe for a busy weeknight. It’s cheaper and faster than getting takeout. I seriously had troubles stopping eating this when the photos were done!
How to make this beef noodle bowl (overview):
Brown the beef in a skillet. Meanwhile, boil the water to cook the ramen. Drain the beef of any excess fat and stir in the sauce ingredients, then add the red bell pepper to the skillet and cook for a few minutes until tender-crisp. Add the noodles to the skillet along with a splash of the water they were cooked in, then season with salt & pepper if needed and garnish with chopped scallions. (Full ingredients and instructions are in the recipe card below)
If you’re not a fan of red bell peppers, feel free to leave them out. I just added it for a bit of color, crunch, and freshness. You could sub for another veggie if you prefer!
If you love ramen, try my chicken ramen noodle stir-fry, or you might like this easy chicken ramen recipe (soup).
Will you make this ground beef and ramen noodles recipe?
Questions? Let me know in the comments!
Beef Ramen Noodles
Ingredients
- 1 pound extra lean ground beef
- 1/2 red bell pepper chopped
- 3 heaping tablespoons creamy peanut butter
- 3 tablespoons hoisin sauce
- 1/2 tablespoon sriracha sauce or to taste
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 3 packages ramen noodles seasoning packets discarded
- Salt & pepper to taste
- Scallions chopped (optional)
Instructions
- Add the beef to a skillet over medium-high heat and cook, stirring occasionally, until browned (about 8 minutes). If there's a lot of excess fat, spoon most of it out.
- Meanwhile, boil a pot of water for the ramen noodles.
- Take the skillet off the heat and stir in the sauce ingredients (peanut butter, hoisin sauce, sriracha sauce, soy sauce, ginger, and garlic).
- Return the skillet to the heat and add in the red pepper (you will probably need to turn the heat down a bit). Continue cooking for a few more minutes, stirring often, until the pepper is tender-crisp.
- The noodles only take about 3 minutes to cook, so I recommend adding the noodles to the boiling water just as you add the red pepper into the skillet.
- Once the noodles are done, add 4 tablespoons (or so) of the cooking water into the skillet prior to draining them. Drain the noodles and add them to the skillet.
- Toss well and season with extra salt & pepper if needed. Top with scallions if desired. Serve immediately.
Notes
- I like to keep a piece of fresh ginger in the freezer (just in a ZipLoc bag or Tupperware container) so that I always have some on hand. It's also much easier to grate when frozen. I use my Microplane grater to grate it (thanks to my friend Meghan for the life-changing tip!).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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There isn’t enough sauce. Even if I double it, the peanut butter is going to make it too thick. I also don’t think there should be be 3 packages of ramen. 2 would be sufficient. Maybe only boil for 1 minute or they will be mushy. I also added shredded carrots and chopped broccoli otherwise it would be very plain. Not sure I’d make this again.
I’ve made this a couple times now and really like it. This time I did some stuff different and like how it turned out great. I added thinly sliced carrots, onion and finely chopped broccoli. I used liquid aminos because we have to watch our sodium. Instead of boiling the noodles separately I added them in as I was getting the veggies to soften and kept adding water. Turned out o be a great one pot meal. Thanks for the inspiration!
You’re very welcome, Shawn!
Loved the sauce, disliked the noodles. Will try it with rice, next time.
Really good, sauce too thick, ( I did add water) not quite spicy enough, ,I will tweak the left overs a bit tomorrow!
My husband and I really loved your recipe.
Only change I made was to add some mushrooms, spinach and bean sprouts at the end with red pepper.
Super delicious!
Thank you, Julia! Glad it was a hit!
What can I put in place of the peanut butter? I’m allergic
Hi Brittany! Almond butter maybe? It is a large flavor component in this sauce unfortunately.
I made it, but got a little confused when to add the beef
Hi! It’s in step 1: “Add the beef to a skillet over medium-high heat and cook, stirring occasionally, until browned (about 8 minutes). If there’s a lot of excess fat, spoon most of it out.”
I never comment so this is my first. It was delicious, I followed the recipe to the T but added more water from the pot from the noodles. My husband loves it. He said restaurant quality. Thank you for sharing your recipe
I’m so glad it was a hit, Carmen!! Thanks for your review!
Do you think it freezes well? I assume that it does
Hi Carmen! I’m not a big fan of freezing cooked noodles or pasta, but you can try with leftovers and see if you like the results. Hope you enjoy the recipe!