Chili Crisp Beef Ramen Noodles (One Pan)

  

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Ingredients

• 1 lb ground beef
• 10 oz ramen noodles (discard seasoning packets)

Aromatics:

• 1 bunch scallions (whites and greens separated)
• 3 cloves garlic (finely minced)
• 2-3 Tbsp. neutral oil

Broth:

• 1½-2 cups beef broth

Sauce:

• 1/4 cup soy sauce
• 2 Tbsp. rice vinegar
• 1 Tbsp. brown sugar
• 1 Tbsp. sesame oil
• 1-2 tsp. hoisin
• 1 tsp. fish sauce (optional)
• 1 Tbsp. cornstarch + 1 Tbsp. water

To finish:

• 1-2 Tbsp chili crisp (plus more for serving)
• Squeeze of lime

Instructions 

• Cook the beef: In a large, wide skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess grease if needed.
• Build the flavor base: 
• Add scallion whites and garlic to the pan. Cook for 1–2 minutes, until fragrant. Drizzle in the neutral oil and let everything sizzle together.
• 1 bunch scallions, 3 cloves garlic, 2-3 Tbsp. neutral oil

Add liquid + sauce:

• Whisk together sauce ingredients and pour into the pan, and bring to a simmer.
• 1/4 cup soy sauce, 2 Tbsp. rice vinegar, 1 Tbsp. brown sugar, 1 Tbsp. sesame oil, 1-2 tsp. hoisin, 1 tsp. fish sauce

Cook the noodles: 

• Add dry ramen noodles directly into the center of the pan and add beef broth. Cover and cook for a few minutes, gently breaking them apart and stirring occasionally until the noodles are tender and the sauce has reduced some. Add a splash more broth if needed.
• 10 oz ramen noodles, 1½-2 cups beef broth
• Thicken the sauce (cornstarch slurry): In a small bowl, whisk together the cornstarch and water until smooth. Pour the slurry into the pan and stir well. Let simmer for 1-2 minutes 
• Start Timer
• , until the sauce thickens and becomes glossy, coating the noodles. If needed, add a little more slurry to reach your desired consistency. Taste and adjust seasoning. (You can also stir in fresh baby spinach or bok choy here at the end and stir until wilted, if desired.)
• 1 Tbsp. cornstarch + 1 Tbsp. water

Finish + serve: 

• Top with chili crisp and lime juice. Garnish with scallion greens and dig in.
• 1-2 Tbsp chili crisp, Squeeze of lime

Notes

Store leftover chili crisp beef ramen in an airtight container in the refrigerator for up to 4 days.

To reheat, warm the noodles gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Keep in mind that the noodles will continue to absorb liquid as they sit, so leftovers may be softer than when freshly made.

Nutrition Information

Serving: 1/4 of recipe, Calories: 761kcal (38%), Carbohydrates: 51g (17%),