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.
Kristen Ojetti says
This was so good! I used low sodium soy sauce, red wine vinegar, and regular ramen egg noodles (not the packet). So many variations can be made from this recipe! It’s great! Thank you so much!
Ajk says
That was fantastic! What a surprise.
Olya says
I am glad it was a surprise:)!
Betty says
This was really tasty, and easy to make as well! I substituted a lower sodium soya sauce (30% less sodium), but didn’t change anything else. Thank you for the recipe!
Olya says
Great choice! Thank you for sharing this information!
Deana Slone says
Oh my gosh was this good. We didn’t have the red peppers, which we’re not crazy about anyway. Next time I will add some ginger, mushrooms and bok choy along with doubling the sauce.
Olya says
Yes! Sounds like you nailed it without red peppers:)
Mary says
I made this so many times by now – this is my FAVORITE dinner!!
Lynne says
We love this recipe, so quick and easy. I substituted chicken instead of ground beef once an it was also delicious!
Olya says
Yes, this recipe is very versatile so you can use your choice of protein – good idea to substitute!
Dreama says
Isn’t Sriracha very spicy? I can’t eat spicy food. I also don’t care for soy sauce so could I substitute Worcester sauce and not change the flavor too much?
Olya says
I second you on Worcestershire sauce!
Laura says
I made this for dinner tonight. It was absolutely delicious. Great recipe. Thank you so much!!
Olya says
Laura – so glad you tried and liked it!
Christine says
This recipe was really good. I also sautéed mushrooms and added some chopped ginger to the sauce and substituted brown sugar with Agave. Thanks for the recipe:) Christine
Olya says
That’s brilliant to use agave. I use agave syrup instead of sugar for tea:)
Sydney says
Love! Do you think adding cornstarch to the sauce recipe will ruin anything? I like a thicker teriyaki sauce so I thought I might try it. Everything sounds delicious, I’ll definitely be making this for the bf and I soon!
Olya says
You can definitely use corn starch here.