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
Ingredients
- 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
Sauce
- ¼ c. soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
- 2 tsp. sriracha
- 1 clove garlic, minced
- 1 scallion, (chopped)
Instructions
- 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.
Fran says
I made this for dinner tonight. It was so easy and yum. The only thing I added different was Chinese five spice to the meat a veggies then added the sauce.
Olga says
I’m so glad you loved it!
Kim Strickland says
I bought some Chinese 5 spice but never used it. I see you used it. What flavor does it provide?
Pam Kline says
Can you make ahead of time.
Diane Hurd says
I don’t have sriracha sauce. Any other suggestions or does it matter?
Olga says
Tabasco, ketchup or even mustard!
Debra says
Have already cooked twice during the Pandemic.. Family loves it! It will be a new mainstay.
Olga says
Haha! That’s great to hear.
Sharon says
This recipe is definitely going in my LOVED IT! MAKE AGAIN! file! I like to add some pineapple tidbits to the veggies. A little sweet is always good.
Kathleen says
Do you need the apple cider vinegar? I can’t even stand the smell of vinegar so I wasn’t sure about the necessity of it going in the recipe? Thanks! Will definitely try the recipe this week!
Olga says
It should taste just fine without the vinegar!
Momof2 says
Do the brown sugar make it sweet?
Olga says
It offsets the spiciness a bit. Very nice combination!
Heather says
New staple in my house! My 3yr old even eats it! I add mushrooms to this and leave out the Sriracha for his taste but I love how simple a delish this is, My hubby loves it too, so thank you!!
Stacey says
Can you use ground chicken? My daughter doesn’t eat beef…
Olga says
Yes, definitely!
Hillary says
Everyone loved including my uber picky 10yr old. My husband asked that this “be added to the rotation.” Winner! Thanks!
Olga says
This is so wonderful Hillary!