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Sticky Beef Noodles

Sticky beef noodles with glossy ramen tossed in a deep, sticky soy-ginger sauce. Caramelized ground beef and quick high-heat tossing coats every noodle, finished with sesame seeds and green onion.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Sticky beef noodles
  • 1 lb ground beef
  • 3 can (3 oz) ramen noodles Use uncooked ramen; discard seasoning packets.
  • 5 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 sesame seeds for garnish
  • 1 green onions sliced, for garnish

Equipment

  • 1 sheet pan

Method
 

Cook noodles
  1. Cook the ramen noodles according to package directions, discarding the seasoning packets, then drain and set aside for tossing later.
Make sticky sauce
  1. Whisk together soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, and sriracha until smooth and glossy.
Brown beef and toss
  1. Brown the ground beef in a large skillet over high heat, breaking it into crumbles until browned, then drain excess fat.
  2. Add the minced garlic and grated ginger and cook for 1 minute over high heat until fragrant.
  3. Pour the sticky sauce over the beef and stir until the sauce starts to cling to the crumbles.
  4. Add the cooked noodles to the skillet and toss over high heat for 2 minutes until noodles are coated and the sauce looks absorbed and thick.
  5. Serve immediately and top with sesame seeds and sliced green onions for a fresh, crunchy finish.

Notes

Pro tip: Toss the noodles over high heat right after draining so the sauce clings instead of pooling. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet with a splash of water to loosen the sauce. Freezing isn’t recommended for best noodle texture. If you want a lighter swap, use lean ground beef (or ground turkey) to reduce fat while keeping the same sticky soy-ginger sauce.