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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I don’t have oyster sauce on me nor sesame oil. Is there some alternative I can use instead?
no alternative…how about this, go to the store and buy it.
Hysterical! I agreed
You can use soy sauce instead of oyster sauce, you can use vegetable oil instead of sesame but if you DO eventually get sesame it brings a certain flavor to the dish!
Really tasty! I would suggest rather than discarding the seasoning packets, just add to the ground beef. This was easy and will definitely make it again sometime!!!
It was great taste, I tried this noodle yesterday. I have replaced beef with grated chicken still it tastes delicious.
Thanks for sharing such new recipes.
Hi There! Just wondering if you could sub chicken and chicken stock for the beef and beef stock?
I used everything except green onion because I didn’t have any. But I did use a handful of frozen carrots and peas and this, was absolutely delicious. Damn delicious. I really enjoyed this recipe. The asian fusion was just great.
Loved this! Made it for the first time for my picky 11 year old and she took 2 bites and said “yes, you can add this to the weekly dinner list”. So thank you for another huge hit.
Side not, I have shellfish allergy so I subbed the oyster sauce with same portion teriyaki and it seemed to work! Ya!
With the current Stay at home order we are in I am missing fresh ginger. Is it possible to use ground ginger?
You can get grated ginger in a jar, similar to minced garlic in a jar. Much better than ginger powder but of course you can use ginger powder if that is all you have. I now keep jarred garlic and jarred ginger as staples in my refrig. Use them all the time!
Sooo Good! My whole family loved this. I added 1/2 red bell pepper diced the onions and beef and also some steamed broccoli at the end.
We added sauteed mushrooms and steamed broccoli and subbed soy sauce for the oyster sauce. Very good and quick. Will be added to my favorites!
WOW! What an easy recipe to follow especially if it’s your first time pulling together an Asian dish. Prep time was a little longer than I’d planned for, but that’s to be expected with a new/untried recipe. Doubled the amount of Sriracha sauce since I like my food extra spicy. The ‘hint of Ginger’ took this recipe over the top!! I’ll definitely be making this a regular dish going forward.
Fabulous, Easy, Filling, Quick….. My husband is super super picky about what he eats. He went back for seconds. This will be on our weekly rotation. I think the next time I might a just a bit of sliced carrots and celery to get a bit more veggies in.
Thank you for this recipe
Very tasty and easy! I used different noodles because I had extra in the fridge, worked just fine.
Super easy and tasty. Definitely will make it again.
Here’s what I did, sauteed mushrooms, red pepper,onion and added to the ground beef. Also simply softened the ramin with the beef flavour packet in a large measuring cup and did not rinse also added a splash (glug) of hoisin. M’mmmmm
I made it vegan and used Beyond ground meat, vegetable broth, miso and added broccoli with an extra noodle packet… amazing!
This is my first recipe review. I thought it was strange to have ground beef in this dish, so my expectations were “Meh, we’ll try it.” I’m so glad we did. It was outstanding. My teenager and husband enjoyed it as well. I served it with steamed broccoli. No leftovers! Awesomely easy without skipping on taste!
I doubled this recipe, served it with plain steamed broccoli on the side and it was a hit w/the whole family. Doubling the recipe comfortably served 4 of us (2 adults, 1 hungry teen, and a 10 yr old).
Can I use a wok vs a skillet?
Will do. Thanks much!
My family absolutely loved this and it wasn’t enough for a family of 4. Next time, I think I will try 3 noodle packets and adding chopped broccoli and baby corn. The sauce is so, so good. Can’t wait to try making it again next week!
Can I freeze this?
No, noodles don’t freeze well.
What substitutions do you recommend to make the sauce vegetarian?
Vegetable stock, genius.
ouch! @Mona ):
DeeDee: I don’t think Mona was putting you down, she was saying vegetable stock is a genius idea! <3