This one-pan beef and ramen noodle dish is the ultimate quick weeknight dinner—fast, flavorful, and wonderfully comforting. Made with ground beef, instant ramen, and a no-chop mix of slaw and carrots, it delivers big flavor in just 15 minutes.
Why You’ll Love This Recipe
This dish is a lifesaver on busy nights when you need something filling and delicious without spending time prepping ingredients. Everything cooks in one skillet, the flavors are savory and perfectly balanced, and it’s packed with protein and veggies. The ramen noodles absorb a rich, slightly sweet, soy-based sauce that coats every bite. It’s also highly adaptable, so you can easily adjust it to suit your taste or pantry staples.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 teaspoons olive oil
1 pound lean ground beef
1/4 teaspoon kosher salt
3 garlic cloves, minced
1/4 cup low-sodium tamari
1 1/2 cups chicken stock
2 teaspoons brown sugar
2 packages ramen noodles (3 oz each, seasoning packets discarded)
9 oz slaw mix (about 4 cups)
1 cup shredded carrots
Directions
Heat a large, high-sided skillet or Dutch oven over medium-high heat. Add the olive oil and ground beef. Break the meat into small pieces and cook for about 3 minutes, or until beginning to brown.
Add the salt and minced garlic. Continue cooking for 2–3 minutes, stirring frequently, until the beef is no longer pink.
Pour in the tamari, chicken stock, and brown sugar. Increase the heat to high and bring the mixture to a strong simmer.
Add the ramen noodle blocks directly to the skillet. Cook for 2–3 minutes, flipping the noodles occasionally so they soften evenly and become coated in the broth.
When the noodles begin to loosen but are not fully cooked, stir in the slaw mix and shredded carrots.
Cook for another 2–3 minutes, until the noodles are fully tender and the vegetables have softened slightly.
Serve immediately, adding toppings such as green onions, sesame seeds, or chili sauce if desired.
Add heat with sriracha, chili paste, or red pepper flakes.
For a soupier dish, add extra chicken broth after the vegetables soften.
Include add-ins like edamame, mushrooms, snap peas, or grated ginger.
Use jarred minced garlic and pre-shredded carrots to keep it entirely no-chop.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen the noodles. Microwave reheating also works—heat in short intervals and stir to prevent the noodles from drying out. Not recommended for freezing, as ramen noodles tend to soften too much once thawed.
FAQs
How can I keep the ramen from getting mushy?
Cook the noodles only until they start to break apart, then add the vegetables. They finish cooking quickly in the remaining steam.
Can I use another type of meat?
Yes, ground turkey or chicken works well, but ground beef gives the richest flavor.
Can I make this dish spicy?
Absolutely. Stir in chili paste, sriracha, or crushed red pepper to taste.
Is this recipe halal-friendly?
Yes—there are no unhalal ingredients such as pork. Ensure your chicken stock and beef are certified halal if needed.
Can I make this gluten-free?
Use gluten-free ramen noodles and tamari labeled gluten-free.
What toppings go well with beef ramen?
Green onions, toasted sesame seeds, chili oil, and a drizzle of soy sauce all pair beautifully.
Will the vegetables get too soft?
No—when added at the end, they cook for only 2–3 minutes, keeping them tender-crisp.
Can I double the recipe?
Yes, but use a large enough pan to avoid overcrowding. You may need slightly more broth.
Can I meal-prep this?
It’s best fresh, but it can be meal-prepped. Store portions separately and reheat with a splash of broth.
What can I use instead of slaw mix?
Shredded cabbage or a mix of cabbage and carrots works perfectly.
Conclusion
This 15-minute beef and ramen noodle skillet is a dependable go-to meal for busy days—quick, comforting, and packed with hearty flavor. With minimal prep, a single pan, and ingredients you may already have on hand, it’s sure to become a family favorite you’ll keep in rotation. Enjoy its versatility and ease anytime you need a fast, satisfying dinner.
This 15-minute beef and ramen noodle skillet is a quick, one-pan meal made with ground beef, instant ramen, slaw mix, and carrots, all tossed in a savory-sweet soy-based sauce. A comforting and flavorful dish perfect for busy weeknights.
Ingredients
2 teaspoons olive oil
1 pound lean ground beef
1/4 teaspoon kosher salt
3 garlic cloves, minced
1/4 cup low-sodium tamari
1 1/2 cups chicken stock
2 teaspoons brown sugar
2 packages ramen noodles (3 oz each, seasoning packets discarded)
9 oz slaw mix (about 4 cups)
1 cup shredded carrots
Instructions
Heat a large, high-sided skillet or Dutch oven over medium-high heat. Add olive oil and ground beef. Break up the meat and cook for about 3 minutes until beginning to brown.
Add salt and minced garlic. Cook for 2–3 more minutes, stirring frequently, until beef is no longer pink.
Pour in tamari, chicken stock, and brown sugar. Increase heat to high and bring to a strong simmer.
Add ramen noodle blocks directly into the skillet. Cook for 2–3 minutes, flipping occasionally so they soften evenly.
When noodles begin to loosen, stir in slaw mix and shredded carrots.
Cook for another 2–3 minutes, until noodles are fully tender and vegetables have softened slightly.
Serve immediately. Optionally top with green onions, sesame seeds, or chili sauce.
Notes
Use pre-shredded vegetables and jarred garlic to make it fully no-chop.
Don’t overcook the noodles—add veggies when they just start to break apart.
Customize with chili sauce, extra veggies, or different proteins.
Add more chicken stock if you prefer a saucier or soupier texture.
Reheat with a splash of broth or water to refresh the noodles.
