One-Pan Beef Ramen Noodles

Ingredients

• 60 ml Tamari or all-purpose soy sauce
• 2 tsp Sesame oil
• 60 ml Hoisin sauce
• 2 tbsp Mirin
• 1 tbsp Dark soy sauce (Optional; for colour.)
• 1 tbsp Olive oil or neutral oil (For cooking the beef.)
• 2 tsp Garlic (Freshly minced.)
• 500 g Ground beef (Minced beef.)
• 3 Ramen noodle packets (Each packet is 85 g (3 oz); discard the flavoring sachets. Other instant noodle packets may be used.)
• 500 ml Water
• 1 bunch Baby bok choy (Finely sliced.)
• 270 g Bean sprouts
• 1 tbsp Sesame seeds (For topping.)
• Chili oil crisp (Optional, for serving.)
• 1 Spring onion (Scallion; finely sliced, for topping.)

Steps

1. 1

   In a small bowl, combine the tamari or soy sauce, sesame oil, hoisin sauce, mirin, and optional dark soy sauce to make the sauce.

2. 2

   Heat the olive oil or neutral oil in a large, deep, heavy-based pan over medium-high heat.

3. 3

   Add the minced garlic and cook, stirring, for 30 seconds.

4. 4

   Add the ground beef. Cook for 3–4 minutes, stirring and breaking it up with a spatula or wooden spoon, until browned and cooked through.

5. 5

   Pour the prepared sauce into the pan and stir to combine with the beef. Cook for 2–3 minutes, until the sauce is slightly thickened.

6. 6

   Push the beef to the outside of the pan to create an open space in the middle.

7. 7

   Place the ramen noodles in the center of the pan and add the water. The noodles will be only half-submerged; this is expected.

8. 8

   Cover the pan with a lid and cook the noodles for 1 minute.

9. 9

   Remove the lid and turn the noodles with tongs. Cover the pan again and cook for 1 more minute, or until the noodles are just pliable; they will continue cooking when the vegetables are added.

10. 10

    Remove the lid and add the sliced bok choy and bean sprouts.

11. 11

    Use tongs to toss the noodles, beef, and vegetables until well combined. Cook, tossing, for 1 minute, until the vegetables have softened slightly to your liking and the noodles are cooked through.

12. 12

    Serve immediately, topped with sesame seeds, chili oil crisp if using, and sliced spring onion.

Notes

Leftovers keep for up to 3 days in the refrigerator. The vegetables can be customized: finely sliced or julienned carrot, bell pepper, zucchini, wombok cabbage, sugar snap peas, or snow peas can be added with the bok choy. Finely sliced mushrooms can be added just after the garlic and cooked for 1–2 minutes before adding the beef. The recipe source does not specify a reheating method.

Nutrition per serving

• main
• one-pan
• stir-fried
• quick
• weeknight
• beef
• noodles
• family-friendly