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Chili crisp beef ramen noodles are an easy, one-pan dinner you can have on the table in just 20 minutes. Ground beef and ramen noodles cook together in a sweet, savory, and slightly spicy sauce for a quick, filling, and flavorful meal.
Your New Weeknight Ramen Fix
- One-Pan Dinner: The beef, sauce, and ramen noodles all cook in the same skillet, so cleanup is easy.
- Ready in 20 Minutes: This quick dinner is perfect for busy nights when you need something fast and filling.
- Sweet, Savory, and Spicy: Brown sugar, soy sauce, sesame oil, and chili crisp create a bold sauce with just the right amount of heat.
Chili Crisp Beef Ramen Ingredients
- Ramen Noodles: I love to use the Buldak brand ramen noodles. You can use any brand you like; just make sure you use 10 ounces.
- Chili Crisp: Use 1-2 tablespoons to your liking! I also like to garnish with more chili crisp before serving. Make my homemade chili crisp if you can’t find it!
- Beef Broth: Add more broth if needed. Cover with a lid; the steam will help soften the ramen.
- Protein: You can use ground turkey or ground chicken in place of the beef.
How to Make Chili Crisp Beef Ramen Noodles
This one-pan dish uses affordable ground beef and packaged ramen for a quick meal on busy weeknights. For more easy noodle dinners, try my Mongolian ground beef and noodles or Korean beef noodles.
- Cook Ground Beef: In a large skillet, add ground beef over medium-high heat, then cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in minced garlic and cook for 1 minute.
- Sauce Ingredients: In a small bowl, whisk together brown sugar, chili crisp, soy sauce, sesame oil, ginger paste, and cornstarch.
- Simmer: Pour the sauce mixture over the ground beef, then let simmer for 1-2 minutes.
- Steam Noodles: Add the packaged ramen noodles and beef broth, then cover and allow the steam to cook the noodles for a few minutes. Stir occasionally until the noodles are tender and the sauce has reduced, adding more broth if needed. Garnish chili crisp beef ramen with sliced green onions and chili crisp.
- Large Skillet or Wok With Lid: Gives you plenty of room to brown the beef and cook the noodles. The lid traps steam to help soften the noodles.
- Meat Chopper: Breaks the ground beef into small, even pieces.
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In a large skillet, add 1 pound lean ground beef over medium-high heat. Cook and crumble the meat for 5-7 minutes, or until no longer pink. Stir in 3 cloves minced garlic and cook for 1 minute.
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In a small bowl, whisk together ⅓ cup packed brown sugar, 1-2 tablespoons chili crisp, ¼ cup low-sodium soy sauce, 2 teaspoons sesame oil, 1 teaspoon fresh ginger paste, and 1 tablespoon cornstarch.
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Pour the sauce mixture over the ground beef and simmer for 1-2 minutes.
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Add 10 ounces packaged ramen noodles and 2 cups beef broth directly on top of the meat mixture. Cover and allow the steam to cook the noodles for a few minutes. Stir occasionally until the noodles are tender and the sauce has reduced, adding more broth if needed.
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Garnish with sliced green onions and chili crisp.
- Fridge: Store leftover ramen noodles in an airtight container in the refrigerator for 2-3 days.
- Reheating: Reheat leftovers in the microwave until heated through!
Calories: 612kcalCarbohydrates: 66gProtein: 35gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 70mgSodium: 2544mgPotassium: 674mgFiber: 2gSugar: 19gVitamin A: 9IUVitamin C: 1mgCalcium: 62mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With Chili Crisp Beef Ramen
This story originally appeared on TheRecipeCritic
