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Chili crisp beef ramen noodles served in a bowl with chopsticks.
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Chili Crisp Beef Ramen Noodles (One Pan)

This Chili Crisp Beef Ramen is a quick, one-pan dinner made with ground beef, ramen noodles, and a delicious homemade sauce. Easy to make and ready in just 30 minutes!
Course Main Course
Cuisine Asian
Keyword chili crisp beef ramen noodles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 761kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Cooking the ground beef in the skillet.
  • 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
    Side-by-side of adding the garlic and scallions to the cooked beef then drizzling in the 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
    Side-by-side of whisking together ingredients for sauce and adding to ground beef mixture.
  • 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
    Side-by-side image of adding dry ramen noodles and mixing until noodles start to soften and cook.
  • 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
    Side-by-side image of pouring cornstarch slurry into pan and cooking until sauce thickens.
  • Finish + serve: Top with chili crisp and lime juice. Garnish with scallion greens and dig in.
    1-2 Tbsp chili crisp, Squeeze of lime
    Side-by-side image of chili crisp beef ramen noodles cooked in large skillet then served in small bowl with chopstick.

Notes

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.

Nutrition

Serving: 1/4 of recipe | Calories: 761kcal | Carbohydrates: 51g | Protein: 29g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 2670mg | Potassium: 515mg | Fiber: 2g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 6mg