Ground Beef Ramen Noodle Stir Fry (Gluten-Free) (2024)

Jump To Recipe // August 30, 2023 // 21 Comments »

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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.

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 Ingredients 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.

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.
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.
Soften the ramen: Add the ramen to a bowl and cover with hot water. 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.

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.

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Ground Beef Ramen Noodle Stir Fry (Gluten-Free)

★★★★★5 from 9 reviews

Author: Michelle
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Gluten Free

Print Recipe

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.

Ingredients

UnitsScale

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
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. 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.
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.

Prep Time: 10
Cook Time: 30
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

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21 comments on “Ground Beef Ramen Noodle Stir Fry (Gluten-Free)”

Tina — October 21, 2020 @ 12:04 pm Reply

What does this mean?
“1 head baby bok choy, base removed and leaves chopped”
Base removed?
- Michelle — October 21, 2020 @ 4:44 pm Reply
  
  Essentially, you’re only using the leaves of the bok choy and not the white root section 🙂
- Olivia Moulds — October 19, 2023 @ 6:16 pm Reply
  
  Hello! I loved the flavors in this, but my noodles were very gummy. Could it be I soaked them for too long before hand? Are they supposed to be all the way cooked before you add them to the skillet? Thank you!
  - Unbound Wellness — November 8, 2023 @ 8:04 pm Reply
    
    I would try to cook them al dente next time!
Kathryn — October 21, 2020 @ 10:42 pm Reply
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This was delicious! I made it last night and my whole family loved it. Simple to put together. Thank you!
- Michelle — October 22, 2020 @ 1:38 am Reply
  
  Thank you so much, Kathryn!! So glad it was a hit 🙂
Adrienne — October 27, 2020 @ 1:50 am Reply

I made this for my meal prep this week and it is so so good! I used a beef broth I had on hand. Will definitely be making again! Thank you x
★★★★★
Marcella Rogers — November 6, 2020 @ 2:40 am Reply

Excellent!!! Nice change of pace. Easy to make. Simple but excellent flavor. Will definitely make again! Thanks for sharing!
★★★★★
Michelle R. — November 16, 2020 @ 12:05 am Reply

After traveling quite a bit recently, I was in desperate need of a quick but nutrient dense meal tonight. I whipped this up quickly keeping most of the recipe intact—I made a few substitutes in efforts to use what I had at home versus running to the grocery store.
I substituted with the Jovial cassava spaghetti since I haven’t been able to reintroduce rice yet nor had sweet tato glass noodles on hand. I also used spinach vs bok choy since we don’t typically buy bok choy and I added quartered zucchini. SO GOOD!
This is a recipe we will definitely be adding to the rotation! So stinkin’ delicious!
★★★★★
- Michelle — November 16, 2020 @ 4:08 pm Reply
  
  Thank you so much, Michelle!!
Missy — November 17, 2020 @ 1:53 am Reply

This was so good! I love the brand of Ramen that is recommended. I did only add two bricks of ramen to keep it a little lower in carbs. I also just used a frozen bag of stir fry vegetables. We will be making this again for sure. Love the simplicity. We also drizzled sriracha on top after it was cooked for an extra kick.
★★★★★
Sarah — January 4, 2021 @ 8:26 pm Reply

I make this every two weeks! I use japchae glass noodles since I am AIP. It’s a great recipe to please everyone, I made it for my uncle and his family and the kids loved the fun clear noodles and the sour and sweet sauce. Thanks for making such an easy and healthy recipe
★★★★★
- Michelle — January 6, 2021 @ 8:30 pm Reply
  
  Thank you, Sarah!! So glad it was a hit 🙂
Anna — January 15, 2021 @ 2:07 pm Reply

My family loved this recipe. I ordered the sweet potato glass noodles and purchased bok choy for the first time. (I had to google how to cut it up!) Thanks for a tasty easy recipe. We will make it again!
★★★★★
- Unbound Wellness — January 6, 2022 @ 2:51 pm Reply
  
  So glad y’all enjoyed!!
Jonell — January 25, 2021 @ 5:07 pm Reply

I made this recipe with ground turkey, broccoli, zucchini, and bok choy. My family loved it! I made it in 2 skillets — one with regular ramen noodles and one with cassava flour spaghetti noodles. It all got eaten! 🙂
★★★★★
- Unbound Wellness — January 6, 2022 @ 2:50 pm Reply
  
  YAY, so glad your family enjoyed!!
Catherine P — February 17, 2021 @ 12:23 am Reply

Made this tonight and followed the recipe exactly. Can definitely say was my first time purchasing and using baby bok choy so glad to be broadening my vegetable horizons in cooking. Simple to make and relatively quick once everything started cooking. Added a few more TBS of both chicken broth and coconut aminos once everything was combined in the pan. Will enjoy having this for lunches this week
★★★★★
Jenny — January 20, 2022 @ 10:15 pm Reply

Made this for breakfast with some ancestral beef blend I get from a local-ish farm. It was sooooo amazing! I haven’t had noodles in forever. This was so wonderful and comforting. I used the sweet potato noodles, and man, I could just sooooaaaak it all in that sauce. I never would’ve expected coco aminos and apple cider vinegar to be THAT umami amazing!
Thank you for my 3rd meal this week from your blog. Another hit. I am so excited for all these new meals to come from your site!!
★★★★★
Kelli Cozart — February 2, 2023 @ 12:28 am Reply

Is it supposed to be so watery?!
- Unbound Wellness — February 24, 2023 @ 3:54 pm Reply
  
  It could be that the vegetables released too much water? I would try cooking at at a higher heat