This is my Beef and Ramen Noodles recipe and it's a crowd-pleaser. The beef is slow cooked and melt in your mouth delicious. The slow cooking creates a rich umami broth and is paired perfectly with bouncy ramen noodles. It is a very easy recipe so I hope you give it a go and enjoy!
If you're working from home or you're able to keep the oven on for a couple of hours without worrying about it, this recipe is for you. It's super low effort but the result is so extra!!!
Looking for more noodle recipes? Check out my curry noodles recipe, lime and coconut chicken noodles, or my creamy garlic parmesan noodles recipe.
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Why You'll Love This Recipe
Slow roast: this beef ramen is slow roasted and it creates the most delicious succulent pull apart beef. It's super low effort because you just leave it to cook in the oven for a couple of hours while you go about your day.
Comforting: we've got a really tasty beef broth with bouncy noodles for this beef ramen. It's the ultimate dish to make when you want to curl up on the sofa and have a cosy night in.
Umami central: because of our slow cooking, the broth that's created is rich with umami savouriness.
Ingredients and Substitutions
Braising beef: you can opt for an inexpensive, tougher cut of meat because the cooking process of slow, moist cooking, breaks down the tissues, resulting in a rich and succulent dish. Types of cuts you can go for; chuck roast, brisket, short ribs, oxtail, braising/stewing beef, or beef shin. If you want to make this with a different type of meat, lamb, chicken, or pork would also be delicious!
Light soy sauce: this adds a more intense salty flavour but is lighter in colour.
Dark soy sauce: darker in colour and with a more caramel-like flavour, but lighter in salt content.
Ginger: we're using whole fresh ginger, that we're then loosely slicing to create a lovely fresh flavour. You could use galangal or lemongrass if you don't have ginger.
Red onion: this just adds a roundness to our broth. You could use shallots or white onion.
Garlic: instead of finely grating or chopping our garlic, we're just going to leave it whole!
Ground cumin: to add an extra spice, cumin is a wonderful comforting ingredient. If you don't have ground cumin, add in paprika or garam masala.
Ramen noodles: feel free to use any noodles you like for this recipe! I've used instant ramen noodles, but fresh ones would also be perfect.
Garnishes and extras: I had this beef ramen with pak choi, spring onions (scallions) and sesame seeds!
See the recipe card below for full list of ingredients.
Step by Step Instructions with Photos
Step 1: Get your braising beef and season generously with salt and pepper on all sides. Leave to rest for 10 minutes while you prepare your vegetables and aromatics.
Step 2: Drizzle vegetable oil in an oven-proof pan on medium/high heat and once hot, add in your beef. Fry on each side for 2 minutes until golden and seared. Remove the beef and set aside, reduce heat to medium.
Step 3: Add in your red onions, garlic, and ginger. Fry for a few minutes until aromatic.
Step 4: Add back in the beef followed by the light soy sauce, dark soy sauce, ground cumin, 1 tablespoon brown sugar and 500ml water. Give everything a mix, then cover with a lid or aluminium foil and place in a preheated oven 160c fan/350F for 2 hours.
Step 5: After two hours, the beef should be pull apart delicious! So, tear apart the beef and remove the ginger pieces from the broth. Depending on how much the sauce has thickened, add another 500ml water to create enough broth for our ramen and noodles. Taste and season with ½ tablespoon rice wine vinegar to add some acidity.
Step 6: Add instant ramen noodles into your pan and place on the hob/stovetop medium heat and place on the lid of the pan. Cook the noodles, stirring occasionally, until they're cooked.
Step 7: Time to serve up! Divide your noodles and beef between two bowls. Ladle over the ramen beef broth and then top with spring onions/scallions, sesame seeds, and pak choi on the side. You can also optionally top with chili oil! Enjoy!
What To Do with Leftovers
Storage: leave the beef ramen to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: once again, leave to cool, then place in airtight containers (don't forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw overnight in the fridge.
Reheating: add a splash of water into the container, leave the lid ajar, and place in the microwave and heat until piping hot.
FAQs
I love to serve it with pak choi. You could also serve it with edamame beans, tenderstem broccoli, jammy egg, or sugar snap peas.
For sure, I love it with udon, soba, or egg noodles.
Absolutely!
More Recipes You Might Enjoy!
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Beef and Ramen Noodles (SO good)
Ingredients
- 400 g braising beef see further up the blog for beef cut suggestions
- 4 garlic cloves
- 2 inches ginger roughly sliced
- 1 red onion sliced into chunks
- 500 ml water
- 1 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- ½ tablespoon rice wine vinegar
- 2 portions ramen noodles
- 2 pak choi sliced into quarters and steamed in the microwave until al dente
- sesame seeds
- 2 spring onions finely sliced
Instructions
- Preheat your oven to 160c fan / 350F. Get your braising beef and season generously with salt and pepper on all sides. Leave to rest for 10 minutes while you prepare your vegetables and aromatics.
- Drizzle vegetable oil in an oven-proof pan on medium/high heat and once hot, add in your beef. Fry on each side for 2 minutes until golden and seared. Remove the beef and set aside, reduce heat to medium.
- Add in your red onions, garlic, and ginger. Fry for a few minutes until aromatic.
- Add back in the beef followed by the light soy sauce, dark soy sauce, ground cumin, 1 tablespoon brown sugar and 500ml water. Give everything a mix, then cover with a lid or aluminium foil and place in a preheated oven 160c fan/350F for 2 hours.
- After two hours, the beef should be pull apart delicious! So, tear apart the beef and remove the ginger pieces from the broth. Depending on how much the sauce has thickened, add another 500ml water to create enough broth for our ramen and noodles. Taste and season the broth with ½ tablespoon rice wine vinegar to add some acidity - if needed.
- Add instant ramen noodles into your beef pan and place on the hob/stovetop medium heat and place on the lid of the pan to keep in that moisture. Cook the noodles, stirring occasionally, until they're cooked.
- Time to serve up! Divide your noodles and beef between two bowls. Ladle over the ramen beef broth and then top with spring onions/scallions, sesame seeds, and pak choi on the side. You can also optionally top with chili oil! Enjoy!
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