This post may contain affiliate links. Please read our disclosure policy.
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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
My husband is very picky, and I’ve never liked peanut sauces, but we’ve loved every single recipe I’ve made of yours, even when I was skeptical about the ingredients, so I completely trust you’re judgement haha. I told him that there was peanut butter in this and I could tell he was already determined not to like it. He LOVED it and so did the rest of the family! It. Was. So. Good!
Lol that’s awesome. 😀
This is the 2nd recipe I have tried from your site and I’m so glad I came across it. I followed the recipe as written, and my Grandson who likes nothing of it doesn’t have gravy on it loved this. He came back for a second helping of “spaghetti”. His name for it not mine. Will be making this again.
That makes me so happy!! 🙂 Thanks for following along!
My husband said this is the best thing I’ve ever made…..
Awesome!!!
Loved it! I added broccoli!
Awesome!!
Hi Natasha,
Thank you so much for sharing this recipe, it was a huge hit in my home (though I’m the only one in it 😁).
I pinned this a while back, but decided to try it today. I definitely regret not making this earlier. This was honestly fantastic. The sauce was incredible. Next time I do it, I feel I should save some of it as topping.
Besides that, I added some more sriracha, and I feel that some grated cheese would have been nice as well 😁
Will definitely make this dish again.
I’m so happy that you liked it so much!! 🙂 Thanks for commenting!
I’m going to sound very basic, but this was my first time ever having peanut sauce or sirracha for that matter. This is so yummy! Love it!
Haha it’s all good! I’m so glad you enjoyed the recipe! XO
Is it possible to obtain the nutritional information for this recipe? And if I only have access to ground ginger does that make much of a difference?
Looks so yummy!
Hi! I just added it, but keep in mind it’s an estimate. Ingredients can vary a lot, and I just use a program to do it, so yeah. I am not the biggest fan of ground ginger. It’s very strong and doesn’t really give it the same flavor IMO. I’d use it very sparingly.
Good but a bit to peanut buttery for me! Next time I may use less peanut butter.
Thanks!
Made this last night, it was soooo delish! I subbed oyster sauce for the hoisin. Also I keep a jar of pureed ginger from the ginger people in my fridge to use, this stuff is amazing. Served along side steamed brocolli and my kids inhaled it, asked for seconds!
So happy everyone enjoyed it!! I need to check that pureed ginger out…
Loved it!! Did not have sriracha sauce so I added some cayene pepper. Will definitely make this again. Thanks Natasha.
Wonderful! So glad it worked out, Cheri!
Sooo good! And a great pantry staple! I left out the sriracha, since my son can’t handle any spice. I also added a fourth noodle packet and made a little more sauce because I wanted to make sure we had leftovers 🙂 Thanks for another great recipe!
Awesome… I’m glad it worked out! You’re very welcome!