ramen skillet

These Ground Beef Ramen Bowls include ramen noodles, ground beef, and stir fry veggies coated in a sweet and salty Asian stir-fry sauce. Made all in one pan and ready in under 30 minutes, this ramen skillet makes a super delicious, quick and easy weeknight dinner.

Ground Beef Ramen Bowls

hoisin sauce

soy sauce

sriracha sauce

brown sugar

garlic powder

ginger

salt

pepper

sesame oil

beef

scallions (, diced, white and green parts separated)

water

stir fry vegetables ((12 ounces))

peanuts

cilantro (, for serving)

In a small bowl, whisk together all the sauce ingredients until combined. Set aside.

Warm sesame oil in a large deep nonstick skillet over medium-high heat; swirl to coat. Once shimmering, add the ground beef and white parts of the scallions and cook, breaking up the beef into tiny crumbles, until no pink remains. Drain off the grease. Transfer meat to a bowl and keep warm.

Add water to the skillet and bring to a boil. Add ramen noodles and frozen vegetables; cook, stirring occasionally, until noodles are separated and tender, 3 to 5 minutes. Drain off any excess water.

Reduce heat to medium and return cooked ground beef to the skillet with the noodles and veggies. Pour in the sauce and cook, stirring to coat and heat through, about 2 minutes.

Serve in bowls with a sprinkle of the green parts of the scallions, crushed peanuts, and chopped cilantro.

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An irresistible dinner that cooks up in 15 minutes. 

Chicken Ramen Skillet

olive oil

garlic,

ginger, grated

white onion, thinly sliced

red bell pepper,

broccoli florets, diced

carrots,

mushrooms, chopped

lb boneless skinless chicken breast, chopped into bite-sized pieces

cornstarch

chicken broth

rice vinegar

Sriracha sauce,

black pepper

Green onion, sliced

Sesame seeds

Prepare ramen (without seasoning packets) according to package instructions. Drain, toss with 1 tablespoon oil, then set aside.

In a small bowl, whisk together the sauce ingredients: the cornstarch, soy sauce, chicken broth, sesame oil, rice vinegar, hoisin sauce, Sriracha, and black pepper. Set aside.

In a large skillet or wok, heat 2 tablespoons of the olive oil over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute.

Add onion, broccoli, bell pepper, carrots, and mushrooms and cook until just tender 4-5 minutes.

Push vegetables to one side, then add 1 tablespoon oil to empty side, followed by chicken. Season with salt and pepper and cook until no longer pink, 3-4 minutes.

Stir sauce once more time, then add to skillet along with drained ramen noodles. Cook and toss everything together with tongs until sauce has thickened and coated everything, 2-4 minutes.

Serve topped with green onion and sesame seeds and enjoy!

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Ground Beef Ramen Bowls

Chicken Ramen Skillet

Top 2 ramen skillet recipes from across the web

The most viewed ramen skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground Beef Ramen Bowls

Chicken Ramen Skillet

The most viewed ramen skillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine