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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.

Ramen noodle stir fry with chopsticks

Ground Beef Ramen Noodle Stir Fry

Ramen is such a classic! It can be as simple or as fancy as you want. It doesn’t always have to be in soup form either! Ramen noodles are awesome for stir-fries, with a protein of your choice, tons of veggies and a simple sauce.

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.

The Ingredient’s for the Ground Beef Ramen Noodle Stir Fry

  • 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.

Ramen noodles

How to Make Ground Beef Ramen Noodle Stir Fry

  1. Cook the ground beef: 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.
  2. Cook the vegetables: 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.
  3. Cook the ramen: Cook the ramen as directed, until the ramen noodles are just almost cooked and al dente. Drain the water and rinse the noodles in cold water.
  4. Combine & serve: 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.

Can you make this recipe ahead of time? What’s the best way to reheat it?

You can! I think the best way to reheat it is to heat in a pan for just a few minutes until warm.

Ramen noodle stir fry in a bowl

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Ground Beef Ramen Noodle Stir Fry (Gluten-Free)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

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.


Scale

Ingredients

  • 1 lb ground beef
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 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
  • 56 tbsp coconut aminos
  • 2 tsp apple cider vinegar
  • 2 tbsp green onion, chopped

Instructions

  1. Set a large pot of water on the stove to boil.
  2. 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.
  3. 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.
  4. Add the broccoli, bok choy, and carrots to the skillet and cook for 5-7 minutes or until tender. Set aside.
  5. Once the water is boiled, add the ramen to the pot and cook as directed, until the ramen noodles are just almost cooked and al dente. Drain the water and rinse the noodles in cold water.
  6. 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.
  7. 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.

  • Category: Main Dishes
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 197
  • Fat: 2.5g
  • Carbohydrates: 26.8g
  • Fiber: 1.8g
  • Protein: 16.4g

Keywords: ramen noodle stir fry