Ramen Noodle Stir Fry
This Ramen Noodle Stir Fry with beef, broccoli, and mushrooms only takes 20 minutes to make. It has 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.
Such is often the case when I make Asian noodles, or other Asian favorites like Fried Rice, Ground Pork Stir Fry or Honey Walnut Shrimp. 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 ramen noodles by themselves, without any additional ingredients. We’ll add our own fresh flavor!
How to Make Korean Ramen Noodle Stir Fry:
In a bowl, combine gochujang, soy sauce, oil, rice vinegar, garlic, and ginger:
Stir well, reserve 1/4 cup of the 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 get a pot of boiling water going so you can 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:
Cool, now back to the skillet.
Add sliced scallions and cook for 30 seconds to soften slightly:
Then add sliced mushrooms and broccoli florets:
Stir fry for 2-3 minutes until crisp tender.
By now the ramen noodles should be done, so drain and add those 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.
I also recommend this Korean Kalbi Beef or these Korean Chicken Rice Bowls for more great Korean dinners. Enjoy!
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 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.
21 Comments on “Ramen Noodle Stir Fry”
Mmmm… this will put my sisters of of ramen flavoring packets, and back into veggie stir-fries! I have two sisters, one nineteen year old sister (never baked a thing in her life despite being older than me) and a younger sister who’s barely twelve. Both eat without ceasing. With my mother, it’s always the battle of which recipes are going to be successful, and often the consensus is back to chickpea chicken and rice. Every. Single. Day. But now, I’ve made so many of your recipes, that when my mom begins to ask questions I just say; “It’s Joanne’s.” “Oh, okay. Go ahead.” The buffalo knots and homemade pretzels never end. 🙂
You never fail me, Joanne! So far we’re 2 for 2… the baked chicken wings and now this Korean beef noodle stir fry – absolutely superb! So much flavor, so easy to make… thank you so much for your recipes! I bet your family lights up when you call them for dinner! 🙂
Really glad you enjoyed both dishes. Happy holidays!!
This looks like an EXCELLENT Beef Noodle Stir Fry!
Hi what brand ramen do you use?
Hi Jane, I’m not seeing the same brand at Whole Foods anymore, but “chinese noodles” is what you’re going for if you’re buying it without the extra soup powder.
Is there a substitute for the ramen noodles? Not a fan of them.
I think technically the noodles I used were Lo Mein noodles, but you can try others. Wheat based is probably key here.
Is this very spicy? Our children don’t like things hot. If so, is there something else I can use in place of the Gochujang?
It is fairly spicy, so I would avoid this one for your family. Unfortunately there’s not a good substitute for the gochujang, though some are sweeter and less spicy than others.
Oh my goodness! I have made this so many times now! I have used broccoli, cauliflower, and green beans all with great success. This is delicious and easy, and I could eat it every week!
Thank you for such a great recipe!
Hi Jill, that is fantastic! Glad to hear about the other veggies you’ve tried as well. Happy cooking!
I have been meaning to try this forever, and I’m glad I did because it’s another hit with my family! I left out the mushrooms because I don’t like them, but otherwise, I followed the recipe exactly. My kids liked the amount of heat from the gochujang, but not all kids will. I love it, Joanne, thanks!
Hi Jennifer! I’m glad you found another recipe that you like! And awesome that your kids liked the gochujang. I will note that I’ve found that gochujangs can vary quite a bit in heat and sweetness across brands. Happy cooking!
Made this tonight. So yummy!! Used half the noodles & double the veg. The sauce is the best
So happy to hear that Kim! Great idea to double the veggies.
This was so quick to put together for dinner and the flavors were relish. Thanks for a new staple in my weekly rotation!
This looks like my kind of meal! I’ve been obsessed with Korean flavors for a while now. 😀
I’ve always wanted to try making Korean food! I can’t wait to give this recipe a try!
Oh I just just read the bottom of the recipe.
Looks good! Yes we eat ramen once in a while but use like half or less of the salt packet. What is gochujang?