Quick Ramen Noodle Stir Fry
Fast, easy, and budget-friendly using ramen noodles and ground beef for an amazing, saucy stir fry the whole family will love!
You have no idea how much I love a good stir fry. It’s always so quick to whip up, and you can essentially use up anything and everything in your fridge – making it cheap and budget-friendly.
And that’s exactly what this is. It doesn’t require too many ingredients, and by using ground beef and instant ramen noodles, this dish can’t come together any quicker.
The noodles just need 3-4 minutes to get nice and tender while your ground beef gets that beautiful crumble before you stir in the sauciest of all sauces that require only a few pantry staples.
From there, you can stir in those softened ramen noodles to sop up all those saucy bits.
You’ll be amazed as to how quickly this really comes together – 30 minutes or less from start to finish. Not to mention how many requests you’ll get for seconds and thirds guaranteed!
Quick Ramen Noodle Stir Fry
Ingredients
- 2 3.5-ounce packages instant ramen noodles, flavor packets discarded
- ⅓ cup beef stock
- ¼ cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Sriracha, or more, to taste
- 1 tablespoon toasted sesame oil
- 1 pound lean ground beef
- 1 cup diced sweet onion
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
- In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar and Sriracha.
- Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
- Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Did you make this recipe?
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Picky eater approved—every person in my family (including 4 kids) asked for seconds! The 8-yr-old asked if I could make this every night!!
I was unable to use oyster sauce due to allergies, so I mixed soy sauce and coconut aminos and I felt that the flavor was a little bit lacking– I actually added a bit of sugar since the rice wine vinegar needed to be balanced. I would love to try with ground pork as well.
Is there a good substitute noodle you would suggest? While I love ramen noodles, I am trying to get away from things that aren’t good for me (ie fried, dried noodles).
Use Moroheiya noodles. They’re made from plants, so they are green color, and really yummy and healthy. You can get them on Amazon!
spring cabbage cut very fine, can be a good substitute for noodles or replace 50% of the noodles with the cabbage.
FYI, Momofoku sells ramen noodles that have not been fried!
Is rice wine vinegar the same as rice vinegar? and/or is there a substition for rice wine vinegar? Thanks,
I ended up using white wine vinegar instead of the rice wine vinegar. Everything else the same. It was absolutely delicious. Thank you!
I made a few substitutes according to what was on hand. Added som broccoli and perfection
I made this for dinner the other night, and just inhaled the leftovers for lunch! I didn’t have any oyster sauce (I can’t eat any seafood/fish), so subbed soy sauce. I could’ve eaten the entire pot by myself. 🙂
I made it today but used chicken in place of beef, it was a fantastic. You can feel the texture of toasted sesame seeds.
Thanks for sharing such delicious recipes following mores recipe
This was delicious! Made it vegetarian by replacing the ground beef with meatless burgers crumbled. Added peppers + broccoli! This is going into regular meal rotation! Thanks!
Every recipe I made from this site is “damn delicious”, thank-you Chungah!❤
Very good. I made this as a side dish and swapped out the beef for broccoli. Yum!
This is a family friendly recipe that was easy execute and enjoyed by everyone at the table, which is hard to do! I would add some shredded carrots, cabbage, bokchoy or sprouts. We did double the recipe for everything except the beef. We also talked about using shredded steak for this recipe.
This recipe lives up to your site’s name! I’m was born and raised in Honolulu Hawaii, but now live in D.C. and miss yummy Island Style fried noodles. This recipe is the closest I’ve found so far, Thank you! I did cut the meat to 1/2 lbs and add a little cabbage, Kamaboko and Eomuk Bokkeum fish cake which made it next level stuff. Next time I’m adding some char sui too, Island style is kinda everything but the kitchen sink, but great starting point, thank you again.
Very good dish. I use cut up swiss steak and millet and brown rice ramen noodles, plus I added zucchini and mushrooms, otherwise made as directed. Delicious!
Everyone loved it. As suggested I used 4 packages of ramen and I sauteed some frozen Asian veggies in sesame oil then added them when I added the noodles.
We added broccoli and corn to this recipe, I’ve made this multiple times and it’s a family favorite! We triple this recipe (big family, bigger appetites) still turns out great!
We don’t eat beef so, I substituted ground turkey breast and chicken stock. I also added a third ramen package. I chose this recipe because my grown son was joining us for dinner and he won’t eat veggies (I did sneak in the sweet onion). Otherwise, I followed the recipe exactly and it was delish!! If my son hadn’t been here, I definitely would want to add some kind of veggies!!
Very tasty and hit all my taste buds. I’ve made this numerous times and hubby likes to take leftovers in his lunch. After reading some of the reviews I now add a third package of noodles and matchstick carrots. No need to increase sauce because there is plenty for the extra noodles.
This turned out amazing! I opted out the beef but it still was tasty.
Absolutely loved it! Awesome flavor.
I tried this recipe yesterday but the only thing is that i personally do not like beef so in place of that i used chicken and believe me the was great. Thanks for sharing this recipe.
I made a couple changes. I used a large Lions mane mushroom because i didn’t have beef, same process, chop it fine and brown. And I used thai beef better than bullion a little stronger than recommended. That said fantastic!