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Quick and simple 30 Minute Caramelized Shallot Beef Ramen Noodles. For those nights when you’re craving spicy Asian inspired noodles, but just can’t make it out to your favorite spot in town. Crispy caramelized beef, chicken, or pork, tossed in a sweet, spicy, and tangy honey soy sauce, mixed together with brown rice ramen noodles, shallots, garlic, and a little butter too. Not only are these noodles delicious, they’re also made easily, using pantry ingredients and frozen meet, and ready to eat in 30 minutes. Oh, and did I mention that these quick-cooking noodles can easily be made vegetarian? Yep, perfect weeknight cooking for all!

overhead photo of 30 Minute Caramelized Shallot Beef Ramen Noodles

Ok, so I know these noodles have some color going on. And I know that produce is a little hard to come by these days, but please do hear me out. These ramen noodles are the pantry staple recipe we all are looking for right now.

For one, how many of you have at least a few bags of Ramen on hand (brown rice ramen is my favorite)? And if not ramen, how many of you have some kind of noodle on hand? All of you I hope!

And how many of you have either frozen ground beef, chicken, or pork in the freezer? Again, hopefully a good amount of you (assuming you eat meat).

And lastly, how many of you have a pantry full of spices and soy sauce? Please, say ALL of you.

If you have these items, you have everything you need to make some form of these noodles. So you see? This is our new “pantry recipe” and it’s truly so delicious. What’s not to love about a saucy buttery bowl of ramen noodles with caramelized shallots and crispy beef. It’s all good things in a bowl.

prep photo of juiced limes

Here is the story.

This recipe was inspired by the 15-minute garlic butter ramen noodle recipe that I have in the HBH Super Simple cookbook. I recently shared a photo of these noodles on Instagram and it’s safe to say that it’s a well-loved recipe.

When I returned home from LA last week and things really started to escalate with the Coronavirus, I made these noodles.  Not only was this a comforting recipe to make on a stressful day, but I had everything on hand. And, let’s be real, the dish just sounded so good.

Salty, buttery, tangy, and heavy on the noodles. Instead of thinking twice, I just created the recipe. It turned out just as good as I had imagined so I knew I needed to share the recipe. It’s (hopefully) going to be a go-to pantry staple recipe for you all.

overhead photo of 30 Minute Caramelized Shallot Beef Ramen Noodles in skillet with chopsticks

Here are the details.

As you can guess, this recipe comes together fast and easy. Start with the beef.

First off, I want to say that you can use ground beef, chicken, or pork for this recipe. I just happened to have ground beef in the freezer. I also want to note that these noodles can easily be made vegetarian by using a mix of chopped vegetables, details on that below.

Moving along. Caramelize the shallots in a bit of oil. If you have sesame oil, use that, if not, just use a bit of olive oil. Now, toss in the meat, a little garlic, plenty of ginger, a pinch of cinnamon, and black pepper too. Cook this all together until the meat is browned. Add soy, plus chili paste, and a drizzle of honey to help balance the heat. Continue cooking this all together for a bit longer…

Meanwhile, cook the ramen. This literally takes five minutes tops.

Ok. Time to finish it up.

Toss the ramen in with that crispy caramelized meat. Add a touch of butter and a sprinkle of either fresh basil or cilantro. Toss and finish with some freshness by adding carrots, green onions, and a sprinkle of toasted peanuts or sesame seeds.

This is a fusion of Asian meets Italian. And while it’s a little bit odd, it’s also a little bit delicious. Sure, the greens on top are now a little harder to source, but just use what you have the easiest access to. As long as you’ve got the noodles and a little sauce, this is going to be great.

overhead photo of 30 Minute Caramelized Shallot Beef Ramen Noodles

What kind of Ramen noodles?

Personally, I love using brown rice ramen, which is vegan and gluten-free. I know it might be hard to believe, but these really do taste just like the ramen noodles we loved as kids…just much healthier. You can find these noodles online either on Amazon or Thrive Market. Or you can purchase them at Whole Foods, Costco, and in many grocery stores as well.

Of course, you can also use whatever your favorite brand of ramen is. Or whatever you’ve got on hand in the pantry. You won’t need any seasoning packet for this recipe.

Alternatively, you can just use noodles. Meaning regular pasta. Any kind of long cut noodle/pasta will work well here. So again, make the recipe work for you, and use what you got!

side angled photo of 30 Minute Caramelized Shallot Beef Ramen Noodles with chopsticks pulling the noodles out of the bowl

Want to make this vegetarian?

I totally understand. Making these noodles vegetarian is SO easy to do. Just replace the meat with a mix of mushrooms and chopped cauliflower. Directions are listed in the notes section of the recipe.

Me personally? I prefer this vegetarian version, but either option is truly great.

And feel free to be creative here. I’m sure a mix of mushrooms plus zucchini, or mushrooms plus eggplant, would all be great! I will say that I do think you should use mushroom within the vegetable mix, as they add a really nice “meaty” flavor and heartiness.

So, what do we all think? Easy enough for tonight? Do you have most of the ingredients on hand? Can you make it work?

Fingers crossed!! Hoping to see lots of Instagram stories with these noodles tonight. Yes, I’m that excited over this recipe. It’s comforting, easy, and just what we all need these days.

Hoping you guys all enjoy this!!

overhead photo of 30 Minute Caramelized Shallot Beef Ramen Noodles with chopstick in noodle bowl

Looking for other ramen ideas…try these.

If you make these 30 minute caramelized shallot beef ramen noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

30 Minute Caramelized Shallot Beef Ramen Noodles

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 456 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shallots and cook until the shallots begin to caramelize, about 5 minutes. Stir in the beef, garlic, ginger, cinnamon, if using, and pepper. Brown all over, breaking the beef up as it cooks, about 5 minutes. Pour in the soy sauce, vinegar, fish sauce, honey, and chili paste. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
    2. Meanwhile, cook the noodles. Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about 1/2 cup cooking water, drain.
    3. Add the noodles and 1/4 cup of the reserved water to the beef. Add the butter and basil, tossing to combine.
    4. Divide the noodles between plates. Top with peanuts (or sesame seeds), carrots, green onions, and fresh limes. Enjoy!

Notes

To Make Vegetarian: Instead of using 1 pound of meat, use 3 cups of finely chopped mushrooms (can be any variety or a mix of varieties) plus 1 cup of finely chopped cauliflower (or use an additional cup of mushrooms). Sauté the vegetables as directed to do so for the meat. The cooking times should be very similar, if not the same. 
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Comments

  1. 5 stars
    Made this for the first time today as I finally got my hands on some shallots, and it was so incredibly flavorful and delicious! Substituted gochujang for the chili paste, as that was what I had available, and used unsalted butter to balance out my non-low-sodium soy sauce.

    Definitely a keeper–I’ll be putting this one on repeat. Thank you so much!!

  2. 4 stars
    Hi Tieghan,

    I love your recipes because they are delicious, easy, and published by a fellow (former) west sider. This one is delicious and simple – especially if you recruit extra help!

    As a months-long fan and now proud owner of two cookbooks, could you please revisit your calorie counts? I know you don’t believe in diets (so much power to you!) but I started calorie counting a few weeks back per doctor’s recs (middle age is fun; you discover new allergies and that your body loves food so much it won’t let it ago). I was so excited that this was 199 calories, I didn’t even question it. Put it into several calorie tracking apps while cooking and it came out to 456-498 per serving. I could have half a serving (again: middle age is fun).

    I had similar problems with some of your curries earlier this week. I am sure it is a genuine error, and hope that calling attention to it will fix it.

    I love your recipes, and have been using them almost exclusively for a year, but – for health purposes – could you please revisit the calorie counts? Until you do, I am genuinely sad to say this is my last recipe.

    Thank you, Tieghan.

    1. Hey Chelsea,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

  3. 4 stars
    Desperate for a dinner idea with only one protein in the fridge, I searched “ground beef” on HBH and this came up: what a fantastic, quick and flavorful dinner! Thank you Tieghan for saving the day(dinner), yet again! I added a pound of fresh spinach before adding the ramen to round out the meal, and even the littlest eater raved. Will be saving this for the future!

    1. Hey Annie,
      Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! Thanks for your kind message:) xTieghan