15-Minute Beef Ramen Noodles with Garlic Chili Oil

Dig into this fully loaded noodle bowl that takes less time to cook than it would to order takeout! Tender noodles are tossed with savory ground beef and crisp-tender cabbage and carrots, then coated with an umami-rich sweet soy glaze.

It’s all sprinkled with scallions, drizzled with homemade chili-garlic oil for a kick and finished with a shower of nutty sesame seeds for crunch-all in just 15 minutes!

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim scallions and cut whites into 1-inch pieces; thinly slice greens. Peel and mince or grate garlic.
2. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef; using a spatula, press into an even layer. Season with a big pinch of salt and pepper; cook, undisturbed, until browned on bottom, 2-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. Add cabbage and carrot mix and scallion whites; cook, stirring occasionally and breaking up meat into pieces, until veggies are browned and tender and beef is cooked through, 2-4 minutes more. Stir in pork ramen stock concentrate, miso stock concentrate, sweet soy glaze and ¼ cup water (½ cup for 4 servings). Bring to a simmer; cook until thickened, 1 minute. Turn off heat.
3. Once water is boiling, add noodles to pot. Cook, stirring frequently, until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
4. While noodles cook, in a small microwave-safe bowl, combine garlic, sesame seeds, half the chili flakes, 1 tsp oil and a pinch of salt (all the chili flakes and 2 tsp oil for 4 servings). (Use fewer chili flakes if you prefer less heat.) Cover tightly with plastic wrap; microwave until fragrant, 30 seconds.
5. Transfer drained noodles to pan with beef mixture; toss until thoroughly coated. Taste and season with salt and pepper if desired.
6. Divide beef ramen noodles between bowls; drizzle with garlic chili oil and sprinkle with scallion greens. Serve.

Recipe Tips

FAQ

Can I use chicken instead of beef?

Yes, you can substitute ground chicken or turkey for the beef. Cook until no longer pink.

What can I use instead of sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey for a similar sweet-savory flavor.

How do I make this dish gluten-free?

Use gluten-free ramen noodles and substitute tamari for the soy glaze. Check that the stock concentrates are gluten-free.