Ground Beef Ramen Noodle Stir Fry (Gluten-Free)

This ground beef ramen noodle stir-fry tastes like takeout, made healthier! It’s gluten-free and soy-free, and so simply to make.

Ramen is such a classic! It can be as simple or as elaborate as you want. Though ramen is traditionally served in a broth with meat and vegetables, ramen noodles are also awesome for stir-fries!

This ground beef ramen noodle stir fry is easy to make with quick-cooking ramen, cost-effective ground beef and lots of added vegetables. It tastes like takeout in the best way possible, while still being gluten-free, soy-free, and it can even be modified to be paleo and AIP.

Why you’ll love this recipe

• It uses quick cooking and cost-effective protein. Unlike using a steak or even chicken breast, this recipe uses ground beef for a faster and more cost-effective option.
• It’s technically a one-pan meal. Ramen noodles are so quick cooking that you don’t even need to boil a pot of water. All you need to do is add it to a bowl with hot water for a quicker solution.
• Gluten-free takeout vibes. This recipe tastes like takeout but is totally gluten and soy free, which can be harder to find depending on your local takeout options!

What readers are saying ⭐️⭐️⭐️⭐️⭐️

Are ramen noodles gluten-free?

Traditionally, no. Unlike rice noodles, which are often used in Asian cuisine, ramen is not gluten-free and is typically made with wheat flour. However, gluten-free ramen does exist! This gluten-free ramen is made with gluten-free grains like rice and millet, and is by far my favorite option.

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

• Ground beef. I like using ground beef because it’s cheap, easy, and accessible, but you can also use something like ground chicken, steak, or cubed chicken breast.
• Bok choy, broccoli, carrots, and onion. The veggies for this dish are versatile so you can mix it up.
• Coconut aminos. This is used as a soy sauce substitute.
• Gluten-free ramen noodles. I use this Lotus Millet & Rice GF ramen and they work amazing for this dish! If you want to make it grain-free, you can use sweet potato glass noodles instead.

How to Make Ground Beef Ramen Noodle Stir Fry

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step one. Cook the ground beef.

Step two. Cook the vegetables.

Step three. Soften the ramen.

Step four. Combine the beef, vegetables, and cooked ramen. Add the liquids and simmer. Serve topped with green onion!

If you tried these Ground Beef Ramen Noodle Stir Fry or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Other Gluten-Free Asian Inspired Recipes You’ll Love…

• Japchae (Korean Noodle Stir Fry)
• Japanese Ginger Salad Dressing
• Hibachi Chicken and Vegetables

5 from 9 reviews

Ground Beef Ramen Noodle Stir Fry (Gluten-Free)

Yield: 8 servings

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Author: Michelle

This ground beef ramen noodle stir fry tastes like takeout made healthier! It’s gluten-free and can be modified to be paleo and AIP.

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5 from 9 reviews

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Ingredients

 

½x1x2x

• ▢ 1 lb ground beef
• ▢ ½ tsp salt
• ▢ ¼ tsp black pepper, omit for AIP
• ▢ ½ yellow onion, diced
• ▢ 3 cloves garlic, minced
• ▢ 1 cup broccoli florets
• ▢ 1 head baby bok choy, base removed and leaves chopped
• ▢ 1 medium carrot, julienned
• ▢ 4 bricks Lotus rice ramen, see notes for paleo/ AIP swap
• ▢ 2 tbsp chicken broth
• ▢ 5-6 tbsp coconut aminos
• ▢ 2 tsp apple cider vinegar
• ▢ 2 tbsp green onion, chopped

Instructions

 

• Using a large skillet, brown the ground beef over medium heat and season with salt and pepper. Use a wooden spoon to crumble the beef until browned and set aside, reserving 2 tbsp of fat in the pan.
• Add the onions and garlic to the pan and cook for 3-4 minutes or until the onions are slightly translucent. Add more cooking fat if needed.
• Add the broccoli, bok choy, and carrots to the skillet and cook for 5-7 minutes or until tender. Set aside.
• Add the ramen to a bowl and cover with hot water. Cover the bowl and allow to sit for 5 minutes before using tongs to seperate the bricks. Strain the water and add fresh water if needed. Allow to sit for another 5 minutes to soften. Strain the ramen once it's fully softenned.
• Using the same large skillet, combine the beef, vegetables, and cooked ramen. Add the broth, coconut aminos and apple cider vinegar and turn the heat to medium, stirring for 3-4 minutes or until the stir fry is warm and the ramen is fully cooked.
• Serve topped with green onion and add additional coconut aminos if desired.

Notes

To make this recipe Paleo and AIP, you can swap out 2 packages of sweet potato glass noodles instead. However, you’ll have to reduce the coconut aminos by 2-3 tbsp to account for less noodles.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Serving: 1serving, Calories: 197kcal, Carbohydrates: 26.8g, Protein: 16.4g, Fat: 2.5g, Fiber: 1.8g

All nutrition facts are estimated and will vary.

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