Quick Asian Beef Ramen Noodles
Ingredients
- 2 pkgs ramen noodles or other instant noodles , discard seasoning (Note 1)
- 1 tsp oil
- 2 tsp sesame oil (or more oil) (Note 2)
- 2 cloves garlic minced
- 1/2 onion sliced
- 200g 7 oz beef mince (ground beef) (Note 3)
- 315 ml 1 1/4 cups water plus more as needed
- Big handul bean sprouts
SAUCE:
- 1 tbs dark soy sauce (Note 4)
- 1 tbs oyster sauce (or Hoisin, Note 5)
- 2 tsp hoisin sauce (or more Oyster sauce)
- 1 tbs mirin (Note 6)
GARNISHES (OPTIONAL):
- green onions finely sliced
- sesame seeds
Instructions
- Mix Sauce.
- Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
- Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
- Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
- Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
- Leave for 45 seconds then turn.
- Leave for 30 seconds, then untangle the noodles, then toss through the beef.
- Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
- Serve immediately, garnished with green onions and sesame seeds.
Notes
Quick Asian Beef Ramen Noodles
A great quick ramen noodle recipe that requires very little prep. The trick here is to caramelize the beef well - makes all the difference! TIP: Don't cook the ramen noodles any longer than it says to on the packet! So basically, this HAS to be a super quick recipe 🙂
Recipe Notes:
1. Instant or Ramen Noodles - The instant noodles make it easy because they're designed to cook quickly and evenly. Totally dummy proof - so perfect for this one-pot style of cooking.
Any brand or type is fine here, though avoid the extra large ramen packets because you'll struggle to fit two in the pan (though you could break them). I used Maggi in the video, and one of those Asian packs (photos in post, from Woolies supermarket) for the photos. You can also buy just the noodle cakes in larger packets ie no seasoning.
Feel free to sub with fresh or other dried noodles (rice or wheat). Just prepare them per the packet, use about 2 packed cups and toss through the caramelised beef with a splash of water.
2. Sesame oil - Use toasted sesame oil if you've got it, otherwise untoasted is fine. Australia - the brown sesame oil we get is toasted, untoasted is not common. Toasted sesame oil has a more intense flavour and is brown, untoasted sesame oil is yellow like normal oil.
3. Mince - Ground beef is called mince here in Australia. Can sub with any other ground meat of choice - chicken, turkey, pork, lamb, kangaroo (really!), veal.
4. Dark Soy Sauce has a darker colour and more intense flavour than all purpose and light soy sauce. If you can't find it, any soy sauce is fine here but the sauce colour will be lighter.
5. Oyster Sauce - I've noticed vegetarian oyster sauce in the supermarkets lately!
6. Mirin - a sweet Japanese cooking sake that is a very common ingredient in Japanese cooking, also used widely by other Asian cuisines. Found in large supermarkets here in Australia, Asian section, or at Asian grocery stores.
Can sub with Chinese cooking wine, dry sherry. Otherwise, use 1/2 cup water + 3/4 cup low sodium chicken stock/broth (instead of 1 1/4 cups water) and skip the Mirin.
7. Total cook time for noodles should be per packet. Add a touch more water if noodles need longer.
8. SCALING recipe up (click servings and slide) - use a larger skillet. Can break noodle cakes if necessary to fit.
Tried this recipe?Let us know how it was!