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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!
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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Can’t wait to try this recipe
I hope you love it, Shirley!
I have made this :0) definitely comfort food :0)
I didn’t change anything in the recipe. I am making it tonight for me and my husband. Leftovers are good :0) I am not sure if I will tweak the recipe; if I do I’ll let you know :0)
Thanks for tonight’s supper :0)
I’m so glad it’s a new favorite, Shelley!
I didn’t have any red pepper, so I substituted shredded carrots, just for some color. I also cut the recipe in half as there are only the two of us here. It was very easy to make and I’m sure the red pepper would make it even yummier. My husband really liked it. I paired it with some good egg rolls. Will definitely make it again
I’m so glad it was a hit!! 😀
I gave the recipe a three star rating just on the fact that it sounds great and easy to make. I can’t wait to make it. Thanks so very much.
Hi Timothy! I always appreciate comments, but a 3 star rating actually brings down the recipe’s overall rating and can affect my small business negatively, so I removed the rating as you haven’t tried the recipe yet. I’d love if you came back and gave it a rating once you’ve tried it, however. 🙂 I hope you enjoy it, and let me know if you have any questions.
I’ve made this twice now and liked both times and my family gave the go ahead to make again. I adjusted a few things for our taste the 2nd time. It is a great recipe to begin with that also can be adjusted to your own taste. The second time I used just a little bit less PB. I added shredded carrot, green onion and broccoli chopped small. I used more ramen noodle water to thin it up than the recipe called for. I would have added more siracha but my son would not have liked it so added when I plated it. Thank you for the easy week night dinner recipe that is easy to change up with what meat and veggies you have on hand.
Sounds good to me!! You’re very welcome!
It was dry. Flavor was ok. Any ideas on how to make it more saucy?
Hi! You could double the sauce perhaps?
You say 3 packages of Ramen Noodles but they come in different size packages so what size weight or volume are you referring to ?
3 oz. each
I don’t care for most Asian food, but this was delicious and filling.. I added a bag of Japanese stir fry vegetables to the ground beef and cooked before adding the sauce. Also, I used about 1/4 cup of the water from cooking the noodles. This was easy and satisfying.
I’m so happy you enjoyed it!
can you use rice noodles instead of ramen?
You could give it a try for sure!
I want to make this,but is there something I could use instead of peanut butter becuase I’m allergic to nuts.
Hi! That’s a tough one. The pb is a large flavor component in the sauce. You could try playing with the other sauce ingredients and increase them.. I am sure it would be delicious with more hoisin sauce. It’s really hard for me to guess without testing, though.
We used almond butter and it was delicious! My guys have said 10/10, make it again!
That’s great to hear, Shawna!! 😀 Thank you!