15-Minute Spicy Beef Ramen Noodles with Garlic Chili Oil

Craving a satisfying noodle bowl that comes together faster than delivery? This speedy beef ramen is loaded with savory ground beef, crisp-tender cabbage and carrots and chewy ramen noodles-all coated in an umami-rich sweet soy glaze. The best part? A drizzle of homemade garlic chili oil and a sprinkle of sesame seeds add just the right kick and crunch.

In just 15 minutes, you can have a steaming bowl of comfort that tastes like it simmered for hours. Perfect for busy weeknights when you need a delicious, stress-free meal.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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. 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. 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. Cover tightly with plastic wrap; microwave until fragrant, 30 seconds. (Use fewer chili flakes if you prefer less heat.)
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 a different protein instead of ground beef?

Yes, ground pork, chicken or turkey work well. You can also use thinly sliced beef or tofu for a different texture.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey. Adjust sweetness to taste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or pan with a splash of water to loosen the sauce.