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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: 199 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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  • 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!


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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  1. 5 stars
    This recipe definitely ranks in my top 5 of favorite HBH recipes. We often use black rice ramen noodles so the color is always a little strange but my family loves this one regardless. We add water chestnuts for added texture and often skip the carrots unless we have them already on hand.

    1. Hi Andrea,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!🎆 xxT

    2. I sub coconut aminos for the soy sauce, I feel like it tames the saltiness of the fish sauce! I’ve made with low sodium soy prior to switching and it’s my preferred as it adds another layer of flavor

  2. 5 stars
    So. Good. Delicious flavors. I didn’t have Ramen, Spaghetti, or Angel Hair Noodles so I used Soba. Color is weird but taste is great. I also used leftover grilled flank steak. Highly recommend this recipe as it is super adaptable to what you have on hand.

    1. Hey Megan,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  3. 5 stars
    Made this before with ground beef and it was really good. Do you think this would taste good with shredded chicken breast? I don’t have time to thaw out any ground beef or ground chicken, but I have chicken breasts in my fridge. Not sure if you’ll answer in time, but I might give it a whirl!

    1. Hey Jodi,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. Sure, shredded chicken should work for you. xTieghan

  4. 4 stars
    Easy and delicious! We made this as a comfort meal when everyone in our house was sick and it was devoured quickly.
    I added broccoli for an extra veggie.
    DO NOT skip the lime! The squeeze of lime on top is the perfect addition to the other flavors. However, next time I will probably skip the basil because it didn’t do much for me personally. Will definitely make this again.

    1. Hey Hilary,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan

  5. 5 stars
    This was so delicious and so so quick and easy! Everything I need in a weeknight recipe! I was missing the chili paste in the recipe so I subbed gochujang and it came out wonderfully. Thank you!

    1. Hey Nielle,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have a great Wednesday! xTieghan

  6. 5 stars
    So good! So spicy! I left out the fish sauce, but it was still perfect. Thanks for a quick weeknight dinner!

    1. Hey Brianne,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

  7. 5 stars
    Wow, this was delicious, one of the best ramen recipes I’ve ever made! I used the cinnamon, only 1 tablespoon of the fish sauce, and a little more more than 3 tablespoons of the sambal oelek as well as regular ramen noodles. I’ll definitely be making this again.

    1. Hey Helen,
      Thanks a bunch for giving this recipe a try, I am so excited that it was enjoyed! Happy Friday! xTieghan

  8. If I wanted to use sliced beef (think smaller pieces but like a beef and broccoli recipe), what cut would you suggest? I can’t wait to make this! I’m also thinking of adding a mix of thinly sliced vegetables. Thank you, Teagan!

    1. Hey Kelli,
      I would use a flank steak! I hope you love the dish, please let me know how it turns out! xTieghan

    1. Hey Tabitha,
      Yes, that would be okay to do. I hope you love the recipe, please let me know how it turns out! xTieghan

  9. Making this tonight! If I want to use meat and veggies, should I double the liquids? Or leave them as is. I’m adding sugar snap peas, carrots, and mushrooms.

    1. Hey Johanna,
      I think you would be fine leaving the liquid as is. I hope you love the recipe, please let me know how it turns out! xTieghan

  10. 5 stars
    I just made this! I wanted a Friday night flavor bomb for dinner after a stressful week at work. This was definitely it! Sometimes these dishes can seem intimidating at first, but it was super simple. I used ground pork and added some chili oil for extra heat. Will absolutely make this again the exact same way. Thanks for such a rad recipe!

    1. Hey Amy,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  11. 5 stars
    I Love this recipe and make it almost every week! I’m wondering if it is possible to make the meat part ahead of time and reheat when and add to the ramen. Thank you!