Description
A quick and hearty one-pot beef ramen noodle dish featuring ground beef, fresh vegetables, and flavorful broth seasoned with soy and hoisin sauces. Perfect for a comforting weeknight meal ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 pound 93/7 ground beef
- 3 cups thinly sliced cabbage
- 1 ½ cups thinly sliced red bell pepper
- 3 cloves garlic, minced
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 (3 ounce) packages instant ramen noodles (seasoning packet discarded)
- 1 cup matchstick carrots
Garnishes
- Thinly sliced scallions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Brown Beef and Vegetables: Heat a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles until browned. Stir in the thinly sliced cabbage, red bell peppers, and minced garlic. Cook until the vegetables soften, about 3-4 minutes.
- Add Broth and Noodles: Pour in the chicken stock, soy sauce, and hoisin sauce. Bring the mixture to a boil. Add the instant ramen noodles, making sure they are submerged in the broth. Reduce heat to low, cover, and cook until noodles are tender, about 5-7 minutes.
- Finish and Serve: Stir in the matchstick carrots. Cover the pot again and remove it from heat. Let it sit for 1-2 minutes until the carrots soften. Garnish with thinly sliced scallions and toasted sesame seeds. Serve immediately for best flavor and texture.
Notes
- Discard seasoning packets from instant ramen as their flavor is replaced by the soy and hoisin sauce-based broth.
- Use 93/7 ground beef to reduce excess fat and keep the dish light.
- Feel free to substitute chicken stock with vegetable broth for a lighter or vegetarian version (omit beef then).
- Matchstick carrots added at the end retain texture; add earlier for softer carrots.
- Serve immediately as noodles continue to soften and absorb broth if left too long.
