How do you make healthy ramen noodles?
Do you like the instant ramen and the convenience they bring? But not so sure about all that sodium and MSG in its spice packet of soup stock? In that case, the answer is simple!
It’s time to make your own stir fry sauce! Because this ramen noodle recipe tastes better than anything in a packet! Besides it comes together as quickly as if you were using the ramen packets. So perfect for quick mid-week meal!
- First things first, you will need 2 packages of noodles to make the ramen noodle recipe. I used two 3 ounce packages in total.
- You will start by boiling the noodles. Only 2 minutes!
- While they are cooking, we will make the stir fry!
- Simply heat your vegetable oil in a medium skillet and sauté onion, garlic, bell pepper and broccoli. Only enough to make them soft. I did it very quickly, about two minutes.
- Then, I removed the vegetables from the pan and added my ground beef.
- Once you cooked the beef, drain all its liquid and add back the vegetables.
- Now, prepare the sauce by adding soy sauce, brown sugar, apple cider vinegar and garlic.
- Finally, drain cooked ramen noodles and toss them in the beef with sauce!
- Top the noodles stir fry with chopped green onions or sesame seeds!
I added sauce and noodles at the same time.
What if I don’t like soy sauce?
COCONUT AMINOS. If you are not a fan of soy, you can easily replace it with coconut aminos. If you never cooked with coconut aminos, they are dark in color. Just like soy sauce. But unlike soy sauce, they contain far less sodium. Yet, they still have that salty, umami flavor of soy.
TAMARI. What about Tamari sauce? You will find it stronger in flavor than coconut aminos, but also less salty than regular soy sauce. If you are gluten free, you can use Tamari instead of soy. I used Tamari sauce in this Easy Chicken Stir Fry as well. Give it a try!
What kind of skillet do I need?
I like using a solid stainless steel pan, such as this 12 inch pan with a lid.
So next time you are reaching for something quick to eat, you know there is a healthier alternative! You can now make this healthy ramen noodles recipe for lunch. Or, dinner.
And, you can even add more spice. If so, add a bit more sriracha until desired heat is reached. Or, use less. You can also use sesame oil here, but I find its taste a bit strong. Therefore go slow on it. Start with ½ teaspoon only. So much better than instant Ramen packets! And so healthy!
I also encourage you to try 10 Best Pasta Recipes for more “noodle” ideas.
More delicious Asian recipes
Chicken Chow Mein Restaurant Style
Easy Thai Noodles with Peanut Sauce
Low Sodium Chicken Lettuce Wraps
Healthy Beef Ramen Noodles
- 1 tbsp. vegetable oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- ½ head broccoli, cut into florets
- 1 lb. ground beef
- 6 oz ramen noodles, (2 packets with seasoning packets discarded)
- Salt and pepper, to taste
- ¼ c. soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
- 2 tsp. sriracha
- 1 clove garlic, minced
- 1 scallion, (chopped)
- In a large skillet over medium heat, heat oil. Add onions, peppers, and broccoli and cook until tender, 5 minutes. Remove from the pan.
- Add ground beef, season with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat and return vegetables back to the skillet
- Make sauce: Whisk together soy sauce, brown sugar, apple cider vinegar, Sriracha, and garlic.
- In a medium saucepan, bring water to a boil. Add ramen noodles and cook until tender, 2 minutes. Drain.
- Add cooked ramen noodles to skillet and pour over sauce. Toss until completely combined. Taste and season with more salt and pepper, if necessary. Then garnish with scallions and serve.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Laura R says
Deeeeelicious! Added some mushrooms as well. Found I didn’t have Soya sauce so substituted Oyster sauce and it was incredible. Small sprinkling of sesame oil when I served it.
Oyster sauce is excellent substitute, Laura!
I made this for lunch this week and everyone loved it. Even my husband that doesn’t like Chinese said that I should make it again. Thanks for the recipe.
Just FYI: Sesame oil is not meant for stir-frying. It won’t take high heat. Stick to regular cooking oil for that (I use grapeseed oil), and save the sesame oil to sprinkle — sparingly — on right before serving to add that delicious nutty flavor.
I hate Sriracha. It’s too spicy/hot for me. I don’t want my food to hurt!
Is there something I can substitute for flavor that is NOT spicy/hot?
Thank you! 🙂
The best alternative is red bell pepper relish or tomato relish. If you can’t find those, use tomato paste.
I don’t like sirracha either. I use mild taco sauce as a replacement
Love making this. My husband asked to make it again.
Nancy K says
This recipe looks so good. I’m planning to make it over the holidays, if not sooner! I’m almost drooling just from reading the ingredients. Thanks for posting. 🙂
Thank you Nancy! I understand the drooling part so well. I love eating!
Love this, had everything in my cupboard super easy. Subbed TOFU for meat, also used impossible hamburger another time. Big hit and budget friendly
Wow! Great substitutions, Mary!
Could you possibly substitute honey for the brown sugar? Would it require any adjustment?
I would use 2/3 of the amount because honey is definitely sweeter.