Asian Caramelised Beef Ramen Noodles
A 15-minute, one-pan emergency dinner featuring deeply browned savory-sweet ground beef, chewy instant noodles, and crunchy bean sprouts.
Ingredients
- 2 packets Instant Ramen Noodles Discard the flavor sachets
- 1 tsp Neutral Oil For the initial sauté
- 2 tsp Sesame Oil Toasted
- 2 cloves Garlic Minced finely
- 1/2 Onion Thinly sliced
- 200 g Beef Mince (Ground Beef) Lean or regular
- 1 1/4 cups Water Use more if noodles are extra thick
- 1 big handful Bean Sprouts
- 1 tbsp Dark Soy Sauce For deep color
- 1 tbsp Oyster Sauce Can swap with Hoisin
- 2 tsp Hoisin Sauce
- 1 tbsp Mirin-style Seasoning
- 2 stalks Green Onions Finely sliced for garnish
- 1 tsp Sesame Seeds Toasted
Instructions
- Whisk together the dark soy sauce, oyster sauce, hoisin, and mirin-style seasoning in a small bowl and set aside.
- Heat neutral oil and sesame oil in a wide skillet or wok over high heat. Sauté sliced onions and minced garlic for about 90 seconds until soft and fragrant.
- Add the ground beef, breaking it apart as it cooks. Once the pink has disappeared, pour in the sauce mixture. Cook for 2-3 minutes until the sugars bubble and the beef becomes dark, glossy, and caramelised.
- Push the beef to the edges of the pan to create a well. Pour water into the center and place dry ramen cakes into the liquid. Let sit for 45 seconds, flip, and wait 30 seconds before pulling apart with tongs.
- Toss everything together so the noodles soak up the juices. Add bean sprouts and toss for one final minute until slightly wilted but still crunchy.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
Pro Tip: Keep the heat high throughout to ensure the beef browns rather than steams. If using fresh noodles, reduce the water amount as they don't need to hydrate as much as dry instant cakes.