Take ramen to a new level with this easy, family friendly Ramen Vegetable Beef Skillet.
If you’ve got more packages of those ramen noodles, also save some for this Asian Chicken Noodle Soup!
I wasn’t originally going to share this Ramen Vegetable Beef Skillet. But once I made it, I knew that it needed to be shared. It was so easy, and my whole family loved it.
This is a perfect weeknight meal that comes together very easily, and is actually decently low in calories. And even though it has lots of veggies in it, kids will love it, too!
Ingredients
Ground Beef: Ground beef makes this recipe easy and fast. You could also use ground turkey.
Vegetables: I used a mixture of carrots, onions, and Napa cabbage. The Napa cabbage is more tender than the regular cabbage, and it works really well in this recipe. Feel free to change up your vegetables if you want to play with it, though!
Liquids: You’ll need water to cook the noodles, plus we’ll season this with some soy sauce. I recommend low-sodium soy sauce.
Noodles and Seasoning: You need one package of ramen noodles, plus the seasoning mixture. You won’t use all of the seasoning packet.
This Ramen Vegetable Beef Skillet Video
Watch the video above to see how easy this recipe is!
Tips and Tricks
The first time I made this, I used the whole seasoning packet, and it was a bit too salty. I would suggest starting with half of the package and then tasting when it’s done, and adding more to taste.
If you’re trying to stretch the recipe a little farther, you can add a second package of noodles. Just make sure you add more water, soy sauce, and seasoning, and make sure your pan is large enough!
You can save any leftovers in the refrigerator for up to 3 days.
More Weeknight Dinners
One Pot Ground Beef Stroganoff
Beef Enchilada Casserole
Beef Satay Noodles
Taco Casserole
Sloppy Joe Recipe
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Ramen Vegetable Beef Skillet
Ingredients
- 1 pound ground beef
- 1½ cups sliced carrots
- ¾ cup diced onion
- 2 cups shredded napa cabbage
- 1 cup water
- 3 tablespoons soy sauce
- 3 oz package beef ramen noodles
Instructions
- Combine the beef, carrots and onion in a large skillet over medium heat. Cook until the meat is no longer pink and the vegetables are tender. Drain, if needed.1 pound ground beef, 1½ cups sliced carrots, ¾ cup diced onion
- Add in the water, cabbage, soy sauce and half the package of the seasoning packet. Break the noodles into pieces and add to the pan. Cover and cook until the liquid is absorbed and the noodles are tender, about 10 minutes. Taste for seasoning and add more of the seasoning packet if needed.2 cups shredded napa cabbage, 1 cup water, 3 tablespoons soy sauce, 3 oz package beef ramen noodles
Matthew says
I don’t like cabbage so I made this without the cabbage and onions, just carrots. I’m not a fan of soy sauce either so I didn’t put any in. I threw in a couple of slices of pepperjack cheese to melt and stirred it all up, it was so good!
Deborah says
I’m so glad you enjoyed it and that you were able to make it work for you!
TAMI S SONG says
this recipe is a taste of home recipe. why are you posting it as your own?
Deborah says
Hi Tami – the recipe card states that it was adapted from Taste of Home.
Lisa says
I’m going to try this tonight. can I add bell peppers?. we are not really a cabbage family lol
Deborah says
I haven’t tried it, but I think that would be delicious!
Phyllis Allsbury says
Making this soon — can regular cabbage be used okay? And maybe follow the same idea for chicken ramen with some rotisserie chicken
Deborah says
Yes – regular cabbage will work. And I love the idea of trying it with chicken!
Lois says
Love this