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Sticky Beef Noodles

Sticky beef noodles with glossy ramen tossed in a deep soy-ginger sauce, plus caramelized ground beef. Quick to make, the noodles get evenly coated and sauce-absorbed for a savory, sticky stir-fry texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and aromatics
  • 1 lb ground beef
  • 5 garlic cloves
  • 1 tbsp fresh ginger
Ramen noodles
  • 3 can (3 oz each) ramen noodles, cooked Cook according to package directions and discard seasoning packets.
Sticky sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
Garnish
  • 0.5 tbsp sesame seeds
  • 1 green onions

Equipment

  • 1 sheet pan

Method
 

Cook the ramen
  1. Cook the ramen noodles according to package directions, then discard the seasoning packets, drain, and set aside.
  2. Keep the drained noodles warm off the heat so they don’t dry out before tossing.
Make the sticky soy-ginger sauce
  1. Whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, and sriracha until the sugar dissolves and the sauce looks glossy.
  2. Set the sticky sauce aside while you cook the beef.
Brown the beef and toss
  1. Brown the ground beef in a large skillet over high heat, breaking into crumbles, until browned and then drain excess fat.
  2. Add the garlic and fresh ginger and cook for 1 minute, stirring constantly, until fragrant.
  3. Pour the sticky sauce over the beef and stir until bubbling, dark, and thickly coated.
  4. Add the cooked ramen noodles and toss everything together over high heat for 2 minutes, until noodles are evenly coated and the sauce looks absorbed and clingy.
Serve
  1. Serve immediately topped with sesame seeds and sliced green onions so the garnish stays bright and fresh.

Notes

Pro tip: Toss the noodles over high heat for the full 2 minutes so the sauce clings instead of pooling. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet with a splash of water. Freezing is not recommended because ramen noodles can soften. For a lower-sodium option, use reduced-sodium soy sauce and oyster sauce and keep the rest the same.