Ramen Noodle Stir Fry
This Ramen Noodle Stir Fry with beef, broccoli, and mushrooms only takes 20 minutes to make. It’s an easy recipe with delicious Korean flavors, and is perfect for a weeknight dinner!
This is one of those “dangerous” meals where I have the hardest time practicing portion control, but I can’t even be mad about it because it’s so delicious.
I fill up my bowl for dinner at the table, and then when I go to put the leftovers away, I sneak a few more bites at the counter, despite promising myself I must sit at the table when I eat. It’s bad. But so good.
While this Korean Beef Noodle Stir Fry isn’t a traditional Korean dish, it has some of my favorite Korean flavors from my childhood. Plus, there are ramen noodles involved. I’m a sucker for those.
If you’re weary of the idea of ramen, don’t worry, we’re just using the noodles, and not the packets of weird ingredients that they sometimes come with.
You can actually purchase instant ramen noodles by themselves, without any additional ingredients. We’ll add our own fresh ingredients and flavor!
Step by Step Overview:
In a small bowl, combine gochujang, soy sauce, a neutral-tasting high smoke point oil (no olive oil, which will burn), rice vinegar, fresh garlic, and fresh ginger:
Stir well, reserve 1/4 cup of the savory sauce for later, then add thinly sliced top sirloin beef to the remaining sauce:
Toss well to coat, then let the steak sit for 10 minutes.
While the steak marinates, I use that time to prep the veggies. You’ll need sliced mushrooms and broccoli florets.
You also want to bring a large pot of water to a boil, so get that going over high heat now. You will want to boil the ramen noodles while you stir fry the beef and veggies. That way they’re hot and ready for the skillet!
Heat a large skillet or wok over high heat, then add the marinated beef.
Cook for 2-3 minutes, until about 80% cooked through.
Remove the mostly cooked beef and sauce to a bowl.
Before you start cooking more in the skillet, this is when you want to drop the ramen noodles in that pot of boiling water you’ve already started:
Cook them for 1 minute less than the package instructions. This will keep them al dente instead of mushy, since we will cook more in the skillet.
Can you use other types of noodles?
Ramen noodles are my favorite here. My local grocery store (Whole Foods) carries a few brands, but I use Ocean’s Halo, which comes without a seasoning packet.
If you prefer other kinds of noodles, I suppose you could get away with udon noodles or soba noodles, but the texture will be very different.
If you’re trying to avoid wheat, you can try rice noodles. I recommend Lotus Foods rice and millet ramen noodles.
Now back to the skillet!
Add sliced scallions (aka green onions) and cook for 30 seconds over medium-high heat to soften slightly:
Then add sliced mushrooms and broccoli florets:
Stir fry for 2-3 minutes until crisp tender.
Other Fresh Vegetables You Can Use
This ramen noodle stir fry recipe takes very well to changing up the ingredients. I love the combination of broccoli and mushrooms, but here are other options that fit well here.
Snow Peas (or snap peas) – Substitute for broccoli, similar cook time. You can also use thin green beans like haricot vert.
Bok Choy – Separate into leaves and substitute for broccoli, similar cook time.
Napa cabbage – Cut into thin slices and substitute for broccoli, similar cook time.
Bell peppers – I recommend red bell peppers (or orange or yellow), but not green, which has a different flavor profile. Cut into thin slices and substitute for broccoli, similar cook time.
Bean sprouts – Add at the same time you would add the broccoli, but saute for only 1-2 minutes.
By now the ramen noodles should be done, so drain and add the partially cooked noodles to the skillet, as well as the mostly cooked beef, and the reserved sauce from earlier:
Toss everything around in the skillet for 2 minutes, until the beef is fully cooked and the noodles are evenly coated with sauce:
Then it’s ready to serve.
If you enjoy the flavor of sesame, you may also add a drizzle of sesame oil (1 or 2 teaspoons is sufficient) and some toasted sesame seeds at the very end.
Recipe FAQ and Tips
Keep in the fridge in an airtight container for up to 4 days. FYI the noodles may soften a bit during this time so it’s better to eat it ASAP.
You may try using a low sodium soy sauce instead. Alternatively, you can use a dark soy sauce, which tends to be thicker and less salty than standard soy sauce.
Ramen Noodle Stir Fry
- 1/4 cup gochujang*
- 2 tbsp low-sodium soy sauce
- 1 tbsp neutral oil
- 1 tbsp seasoned rice vinegar
- 4 cloves garlic minced or pressed
- 1/4 tsp ginger grated
- 1 lb top sirloin beef thinly sliced
- 12 oz ramen noodles (I used dried ramen)
- 3 scallions sliced
- 1 cup broccoli florets
- 10 oz baby bella mushrooms
- In a small bowl, whisk to combine the gochujang, soy sauce, oil, rice vinegar, garlic, and ginger. Reserve ¼ cup of the sauce and set aside.
- Add the thinly sliced steak to the remaining sauce, and let sit for at least 10 minutes.**
- Bring a pot of salted water to a boil to cook the ramen noodles while you stir fry the beef and vegetables.
- Heat a very large skillet or wok over high heat, then add the steak. Cook for 2-3 minutes, stirring often, until about 80% cooked through. Remove the mostly cooked steak to a bowl.
- When the pot of water has come to a boil, cook the ramen noodles for 1 minute less than the package directions (mine said to cook for 3 minutes, so I did 2).
- While the ramen cooks, add the scallions to the pan, turn down to medium high heat, and cook for 30 seconds, stirring frequently.
- Add the broccoli and mushrooms, and stir fry for 2-3 minutes until crisp tender.
- Drain the ramen noodles, then add to the skillet. Add the mostly cooked beef and reserved sauce to the pan, and toss for 2 minutes, until the sauce is well distributed and the beef is fully cooked through. Serve and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.