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curly ramen noodles tossed with browned ground beef and whole green snap peas in a light glossy sauce, without extra toppings
Melissa Hart

Ground Beef Ramen Noodles

Ramen noodles need less time in the water than the packet suggests when they're going into a hot skillet next. Pull them while they're still a little firm and the final toss won't turn them limp. Snap peas bring crunch, and a little miso gives the sauce some body without using the seasoning packets that came with the noodles.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 packages plain instant ramen noodles 3 oz each, seasoning packets discarded
  • 1 tbsp neutral oil
  • 1 lb 90% lean ground beef
  • 8 oz snap peas strings removed
  • 2 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp white miso
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp brown sugar
  • 1/2 cup warm water
  • 1 tsp toasted sesame oil

Method
 

  1. Bring a pot of water to a boil. Cook the ramen for 1 minute less than the package directs, then drain and rinse briefly under warm water to loosen the strands.
  2. Heat the neutral oil in a large skillet over medium-high heat. Brown the beef for 6 to 7 minutes, breaking it into crumbles and cooking to 160°F.
  3. Add snap peas, garlic and ginger and stir-fry for 2 minutes. Whisk miso, soy sauce, vinegar, sugar and the measured warm water until smooth.
  4. Pour the sauce into the skillet and add the drained noodles. Toss for 1 to 2 minutes until the noodles finish cooking and the sauce coats them.
  5. Drizzle with sesame oil, toss once more and divide among four bowls.