One-Pot Beef Ramen Noodles
A comforting one-pot meal combining tender beef, colorful vegetables, and savory ramen noodles, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound 93/7 ground beef Use lean ground beef for a healthier option.
- 3 cups thinly sliced cabbage Any cabbage variety can be used.
- 1.5 cups thinly sliced red bell pepper Can substitute with yellow or green bell pepper.
- 3 cloves garlic, minced Adds depth of flavor.
- 2 cups chicken stock Use low-sodium chicken stock if preferred.
- 3 tablespoons soy sauce Adds umami flavor.
- 3 tablespoons hoisin sauce Optional, but enhances sweetness.
- 2 packages instant ramen noodles (seasoning packet discarded) Any instant ramen brand will work.
- 1 cup matchstick carrots For added color and crunch.
- to taste thinly sliced scallions, for garnish Fresh garnish recommended.
- to taste toasted sesame seeds, for garnish Enhances presentation and flavor.
Instructions
Preparation
- Heat a large Dutch oven over medium-high heat. Add ground beef and cook until browned, about 5 to 7 minutes, breaking it up with a spatula.
- Stir in sliced cabbage, red bell pepper, and minced garlic. Cook for another 3 to 4 minutes until vegetables are slightly softened.
- Pour in chicken stock, soy sauce, and hoisin sauce. Stir and bring the mixture to a boil.
- Add instant ramen noodles directly into the pot. Cover and reduce heat to low, allowing it to simmer for about 5 to 7 minutes, stirring occasionally.
- Once noodles are tender, stir in matchstick carrots and let sit for an additional 1 to 2 minutes.
- Ladle into bowls and garnish with scallions and sesame seeds before serving.
Notes
You can customize this dish with different vegetables, proteins, or spicy elements to suit your taste. Leftovers can be stored in the fridge for up to 3 days, adding a splash of broth when reheating to retain moisture.