This one-pot ground beef ramen noodles recipe is an elevated, more nutritional take on the classic instant noodles. It's an easy, nostalgic, and delicious dinner option with the easiest cleanup.
Make the sauce first. Whisk the soy sauce, garlic chili sauce, ginger, honey, rice vinegar, and sesame oil. Set aside.
Add the ground beef to a large pot or Dutch oven and cook over medium/high heat for 2-3 minutes until it is partially cooked.
Add the white onion and garlic and saute for another 2-3 minutes or until fragrant.
Add the beef broth and the ginger sauce to the pot and bring to a boil. Submerge the dried ramen noodles into the liquid. Turn the heat to medium and cover the pot. Cook for 2 minutes.
Stir the noodles, so they separate and stir to combine all the ingredients. Add the sliced bell peppers and edamame. Cover and allow the noodles to continue cooking for 3-4 minutes.
Remove from the heat and stir. If the liquid has been absorbed, serve with fresh green onions, cilantro, and sesame seeds. If the liquid hasn’t absorbed the noodles, cover and let it sit for a few minutes.
Notes
Feel free to substitute frozen peas or other vegetables if you don't have edamame on hand. This recipe is easily customizable!