This is a close contender to two of our other favorite ramen recipes Chicken Ramen Noodles & Garlic Sesame Noodles. Caramelizing the ground beef in the Stir fry sauce is the game changer in this recipe. The extra 5 minutes you will spend in browning the meat is all worth it. Most recipes call for discarding the seasoning packet that comes with the noodles. But I have used the seasoning as well(not all though) and which makes this beef ramen noodles recipe stand out. Saute onion and garlic until aromatic and are just starting to brown. Add in the ground beef. Up the heat to high, so instead of steaming, you will sort of sear the meat. Keep breaking the big lumps of beef. Add all the sauces and brown sugar. In case of stir fries add the sauces to a hot pan and let them sizzle a bit. It adds a nice smokiness to the dish. Caramelize ground beef until its slightly charred. Keep the flame high and stit it continuously to prevent it from burning. To browned beef, add warm water, followed by dried ramen block. Let it cook for a couple of minutes, then sprinkle one of the seasoning packets and give everything a good stir. It will take 2-3 more minutes for the Instant noodles to cook. Garnish with green onion before serving.
Storing and reheating leftover
If the ramen is cooked well (not overcooked and mushy, still has a bite to it), it can be refrigerated in an airtight container for up to 3 days. It is also perfect to pack in the lunch box. Make sure it is cooled down before packing. Reheating– Upon refrigerating the ramen might dry out. Sprinkle few drops of water while reheating and then loosen the noodles with a fork.
