Beef Ramen Noodles with Snap Peas

These beef ramen noodles with snap peas are a quick, easy and comforting Asian-inspired meal. Prepared simply with a package of lean ground beef, garlic, ginger, snap peas and bok choy tossed with twisty ramen noodles and a quick shoyu sauce, this recipe is delightfully satisfying and scrumptious!

A quick and delicious ramen noodle dish

A couple of items that I almost always have on hand are a package of lean ground beef, and a package of fresh ramen noodles. They're the perfect staples to use to whip up a truly comfy-cozy, healthy and flavor-packed meal, one with a delicious Asian-inspired twist, to make both taste buds and belly very happy.

My beef ramen noodles with snap peas and greens are loaded with the mouthwatering notes of fresh ginger and garlic, tossed together with a simple yet flavorful shoyu sauce mixture to give some umami to the entire dish.

This is truly a terrific recipe that's easy to get on the table in no time flat, brimming with crisp, healthy veggies, lean protein, twisty ramen noodles, and irresistible flavor in every bite!

So if you're craving a creative way to make use of that package of ground beef and box of ramen noodles that you may have on hand, this recipe is just the ticket!

My recipe for beef ramen noodles with snap peas

The reason I like to use ground beef in this recipe is because I almost always have a package stashed in either my freezer or fridge. Plus, ground beef is quick to cook, and less expensive than steak.

I also appreciate that ground beef remains juicy and moist, and takes on flavors wonderfully. There's also no chance of overcooking it in a dish like this, and it coats all those delectable strands of chewy yet tender ramen noodles!

For this recipe I opt for fresh ramen noodles, which are sold in the refrigerated section of the market where other items such as tofu are found. They're usually meant for soup, and come with a pre-made sauce or base, but I either discard that or keep it for another use.

If you prefer to use dry ramen noodles, that is perfectly fine as well, in a pinch. I just tend to enjoy the slightly more chewy texture of fresh ramen noodles, which also cook up in just a few minutes.

Because I'm all about adding veggies to a stir-fry-style dish such as this, I love using snap peas, which are wonderfully crisp-crunchy when quickly stir-fried, along with slices of baby bok choy.

The flavors of freshly grated ginger and garlic give lots of savory flavor to these beef ramen noodles, as do sesame oil and a splash of rice vinegar combined with shoyu sauce.

This entire recipe comes together in about 30 minutes, is super comforting and mouthwatering, and is the perfect dish to help you to get some of those green veggies in!

Here’s a sneak peek at how I make my beef ramen noodles with snap peas recipe:

(or just jump to the full recipe...)

1. To get started, I cook my ramen noodles according to package instructions, drain them, and set them aside, keeping them warm.
2. Next, I prepare my sauce to have ready and on hand to add to my dish.
3. Then, I place a wok or heavy-bottom, large pan or skillet over medium-high heat, and cook the ground beef until golden-brown, and the juices have evaporated. I then add in my aromatics and my snap peas, and stir fry for a few minutes.
4. Next, I add in my sliced bok choy, and stir fry that just until wilted in (a few moments), then add in my cooked ramen noodles, my prepared shoyu sauce, and some of my green onions, and toss everything together with tongs.
5. I serve the beef ramen noodles nice and hot, with extra green onions on the side, perhaps some chili crisp and shoyu sauce as well.

Recipe

Beef Ramen Noodles with Snap Peas

by Ingrid Beer

Print Recipe

These beef ramen noodles flavored with ginger and soy are a quick Asian-inspired meal, loaded with crisp snap peas and bok choy!

Category: Entree
Cuisine: Asian-American

Yield: Serves 4

Nutrition info: 410 calories (per serving)

Prep time: 15 minutes
Cook time: 16 minutes
Total time: 31 minutes

Ingredients:

• 12 ounces fresh ramen noodles
• ¼ cup shoyu sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 2 teaspoons rice vinegar
• Avocado oil
• 1 pound ground beef (93/7 lean to fat ratio)
• Salt
• Black pepper
• 2 (heaping) teaspoons freshly grated ginger
• 6 cloves garlic, pressed through a garlic press
• 2 cups sugar snap peas
• 1 large baby bok choy, sliced thinly (about 2 cups worth)
• 2 tablespoons sliced green onion
• Chili crisp, optional garnish/drizzle

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Prepare the ramen noodles according to package instructions (typically cooking them for about 4 minutes), then drain and lightly rinse some of the starch off. Set aside and keep warm.
3. Next, prepare the sauce in a small bowl by whisking together the shoyu sauce, sesame oil, honey and rice vinegar. Set aside to have this sauce ready.
4. Place a wok or a large, deep, heavy-bottom skillet over high heat, and drizzle in about 2 teaspoons of the avocado oil. Once very hot, add in the ground beef, plus a pinch of salt and black pepper, and using a wooden spatula or spoon, break up the beef, cooking it in hot oil, to create as fine a crumble as possible.
5. Continue to cook the ground beef for about 5 to 7 minutes, stirring it continuously, until it is a deep golden-brown color, and most of the liquid has evaporated.
6. Next, add in the ginger and the garlic, and continue to stir fry that with the beef until aromatic, about 30 seconds or so.
7. Then, add in the snap peas and continue to stir fry those with the aromatic beef for about 4 minutes, until the peas begin to become tender, yet still a bit crisp.
8. Next, add in the sliced bok choy, and stir fry that for a couple of minutes more, until wilted into the beef and pea mixture.
9. Add the cooked ramen noodles to the beef and vegetables, and evenly pour in the shoyu sauce mixture that was set aside, and sprinkle in about half of the green onions. Turn off the heat under the skillet.
10. Using tongs, toss the ramen noodles with the sauce, beef and vegetables, until well combined.
11. Serve the beef ramen noodles immediately with some extra shoyu sauce on the side if desired, plus the remaining green onions to use as garnish, as well as optional chili crisp.

Tips & Tidbits for my beef ramen noodles with snap peas recipe:

• Lean ground beef for quick cooking: While one can easily slice up and use sirloin steak here if a meatier texture is desired, I'm opting for organic, lean ground beef. I like that the crumble becomes very fine, and coats the noodles really well. I also appreciate not worrying about the meat becoming tough or overcooked, and that it takes on the flavors of the ginger and garlic well.
• Ramen noodles, or your favorite type of noodles: I adore the chewy texture and delicious flavor of ramen noodles, so I like to use those when preparing a dish like this. I opt for fresh ramen, and really love “Sun Noodles” brand ramen noodles, in the refrigerated section of the market where tofu and other fresh noodles are found.
• Sugar snap peas, for crisp texture: Sugar snap peas are the slightly thicker, crunchier peas you can typically find in a small cello bag (8 ounces). They offer terrific texture and keep their crunch even when stir-fried. You can substitute snow peas, which have the thinner, flatter type of pod, if desired.
• Substitute other veggies: While I really like the snap pea/bok choy combo, you can substitute slices of red bell peppers, sliced mushrooms, baby spinach, kale, etc. Feel free to get creative with your favorite veggies.

Craving more delicious, Asian-style recipes like this one? Check out my recipe for Mongolian Beef, Spicy Pork with Noodles, Ramen with Lemongrass-Ginger Broth, Udon Noodles with Garlic and Sesame, or even my Beef Stir Fry Recipe!