Description
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.
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
