Chili Crisp Beef Ramen Noodles (One Pan)
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If you need a quick dinner that tastes like takeout but comes together in one pan, this Chili Crisp Beef Ramen is about to become a new weeknight favorite. Tender ground beef and ramen noodles are cooked in a savory sauce, then topped with chili crisp for the ultimate flavor-packed meal.
Ready in just 30 minutes, this easy dinner delivers the perfect balance of heat, umami, and richness with minimal ingredients and even fewer dishes. Top it with green onions, sesame seeds, or a jammy egg for a restaurant-worthy bowl that’s simple enough for busy weeknights but delicious enough to crave again and again.
Craving more takeout-at-home recipes? Try my Honey Garlic Chicken Rice Bowls, Easy Beef and Broccoli, Thai Chicken Lettuce Wraps, Chicken Fried Rice, or Healthy Orange Chicken.
Table Talk with Tawnie
This is the recipe that made my husband say, “Wow, you can make this every night, and I wouldn’t be mad about it!” It’s *that* good. And what I love most as the person making the meal is that my kids can run around the house while I make it because it comes together in one skillet and takes less than 30 minutes with most ingredients you have in your pantry or fridge already. Big flavor, easy dinner, even easier clean up…happy husband and happy mom! Weeknight WIN!
- Ground beef: I used Costco’s 90/10 ground beef. 90/10 beef works great here because you aren’t forming patties (so it doesn’t need to be as high a fat percentage like in my Homemade Burgers), but it’s also not so lean that it dries out. A great lower-fat, higher-protein ratio while still maintaining flavor!
- Ramen noodles: I used dry ramen noodles but really any type of noodle will work.
- Beef broth: Beef broth adds flavor to this dish, but you can also use chicken or vegetable broth. I prefer to use low-sodium beef broth, but you can use regular store-bought beef broth, homemade beef broth, or beef bone broth for extra protein and nutrients.
- Soy sauce: A splash of soy sauce adds salty, umami flavor. You can use regular or reduced-sodium, whichever you prefer.
- Chili crisp: I especially love the Momofuku brand, but any good chili crisp will work.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the beef
Cook ground beef until browned. Then add the scallion whites and garlic. Cook for 1–2 minutes until fragrant. Drizzle in the neutral oil and let everything sizzle together.
Add sauce
Whisk together the sauce ingredients and pour into the pan. Bring to a simmer.
Cook the noodles
Add the dry noodles and beef broth. Cover and cook for a few minutes, gently breaking them apart and stirring occasionally until the noodles are tender and the sauce has reduced some.
Thicken the sauce
Pour the cornstarch slurry into the pan and stir well. Let simmer for 1-2 minutes, until the sauce thickens and becomes glossy🤩
Finish & serve!
Top with chili crisp and lime juice. Garnish with scallion greens and ENJOY!!
Expert Tips
- Don’t overcook the ramen: Cook the noodles just until tender since they’ll continue to soften as they absorb the sauce. Slightly undercooking them helps prevent mushy noodles.
- Adjust the spice level: Chili crisp brands vary quite a bit in heat. Start with less if you’re sensitive to spice, then add more to tast
- Brown the beef well: Let the ground beef develop some caramelized bits before adding the sauce ingredients for extra flavor.
- Finish with fresh toppings: Green onions, sesame seeds, cilantro, or a soft-boiled egg add freshness and texture that take the dish to the next level.
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Variations / Substitutions
- Swap the protein: Ground turkey, ground chicken, or ground pork also works great.
- Add vegetables: Stir in shredded carrots, spinach, bok choy, mushrooms, broccoli, or snap peas for extra nutrition and color.
- Use different noodles: Rice noodles, udon, soba, or even spaghetti can work if you don’t have ramen.
- Boost the protein: Top each bowl with a jammy egg or add edamame for extra protein.
- Make it gluten-free: Use gluten-free noodles and tamari or coconut aminos in place of soy sauce.
Storage / Freezing
- Store leftover chili crisp beef ramen in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm the noodles gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Keep in mind that the noodles will continue to absorb liquid as they sit, so leftovers may be softer than when freshly made.
- This recipe is great for meal prep, though the texture of the noodles is best within the first couple of days.
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Chili Crisp Beef Ramen Noodles (One Pan)
Ingredients
- 1 lb ground beef
- 10 oz ramen noodles (discard seasoning packets)
Aromatics:
- 1 bunch scallions (whites and greens separated)
- 3 cloves garlic (finely minced)
- 2-3 Tbsp. neutral oil
Broth:
- 1½-2 cups beef broth
Sauce:
- 1/4 cup soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. brown sugar
- 1 Tbsp. sesame oil
- 1-2 tsp. hoisin
- 1 tsp. fish sauce (optional)
- 1 Tbsp. cornstarch + 1 Tbsp. water
To finish:
- 1-2 Tbsp chili crisp (plus more for serving)
- Squeeze of lime
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the beef: In a large, wide skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.1 lb ground beef
- Build the flavor base: Add scallion whites and garlic to the pan. Cook for 1–2 minutes Start Timer, until fragrant. Drizzle in the neutral oil and let everything sizzle together.1 bunch scallions, 3 cloves garlic, 2-3 Tbsp. neutral oil
- Add liquid + sauce: Whisk together sauce ingredients and pour into the pan, and bring to a simmer.1/4 cup soy sauce, 2 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. sesame oil, 1-2 tsp. hoisin, 1 tsp. fish sauce
- Cook the noodles: Add dry ramen noodles directly into the center of the pan and add beef broth. Cover and cook for a few minutes, gently breaking them apart and stirring occasionally until the noodles are tender and the sauce has reduced some. Add a splash more broth if needed.10 oz ramen noodles, 1½-2 cups beef broth
- Thicken the sauce (cornstarch slurry): In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the pan and stir well. Let simmer for 1-2 minutes Start Timer, until the sauce thickens and becomes glossy, coating the noodles. If needed, add a little more slurry to reach your desired consistency. Taste and adjust seasoning. (You can also stir in fresh baby spinach or bok choy here at the end and stir until wilted, if desired.)1 Tbsp. cornstarch + 1 Tbsp. water
- Finish + serve: Top with chili crisp and lime juice. Garnish with scallion greens and dig in.1-2 Tbsp chili crisp, Squeeze of lime
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
