Spicy Peanut Beef Noodle Stir-Fry with Ramen and Vegetables

This spicy peanut beef noodle stir-fry is the ultimate quick and satisfying dinner. Ground beef is browned and simmered in a luscious peanut sauce with a hint of Szechuan heat, then tossed with tender ramen noodles and fresh vegetables. The combination of creamy peanut butter, sweet soy glaze and chili flakes creates a bold, addictive flavor that will have you coming back for more.

Ready in just about 30 minutes, this dish is perfect for busy weeknights. Garnish with crunchy peanuts, sliced scallions and extra chili flakes for a beautiful finish. Serve it straight from the pan for a comforting meal that’s sure to become a favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

0.5 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 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 medium pot of salted water to a boil. Wash and dry produce. Peel and mince garlic. Trim and cut scallions crosswise into 1-inch pieces; thinly slice one-quarter of the scallion greens. Trim and peel carrot; grate on the largest holes of a box grater. Roughly chop peanuts.
2. In a small bowl, whisk together sweet soy glaze, stock concentrate, half the Szechuan paste, half the vinegar, half the peanut butter, 1½ tsp sugar, ¼ cup water and chili flakes to taste until smooth. (For 4 servings, use all the Szechuan paste, all the vinegar, all the peanut butter, 3 tsp sugar and ⅓ cup water.)
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until beef is cooked through, 2-4 minutes more.
4. Add garlic and scallion pieces to pan with beef; cook until fragrant, 1-2 minutes. Stir in sauce; cook until reduced and thickened slightly, 1-2 minutes.
5. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water, at least 30 seconds. (This stops cooking and helps prevent sticky noodles.) Add drained noodles, carrot and 1 TBSP butter to pan with beef mixture. Toss until noodles are warmed through and everything is thoroughly combined, 1-2 minutes. (TIP: If needed, stir in water a splash at a time until noodles are thoroughly coated in sauce.) Taste and season with salt and pepper.
6. Divide stir-fry between bowls. Top with sliced scallion greens, peanuts and remaining chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different protein instead of ground beef?

Yes, ground pork or chicken would work well in this stir-fry. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

You can mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey to approximate the sweetness.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to refresh the sauce.