Beef and Pea Ramen

Steam lifting in little curls from a bowl so warm you can almost forget the week you’ve had. Ramen has a way of doing that, doesn’t it? This one – beef and pea ramen – is quick and gentle and kind. It’s not fancy, really, but it has that soul-soothing, savory depth wrapped around your fork and fingertips. The ground beef browns up with little crispy bits, the peas stay sweet and just a little bright, and the noodles soak it all in like they were meant for this. Messy little broth splashes on the counter, but it’s all part of the charm…

Why You’ll Crave It

• It’s ready in 15 minutes – comforting and fast, no compromises.
• There’s balance – deeply savory broth, buttery beef, and crisp green peas.
• It feels indulgent, but it’s low-stress… just a pot, a pan, and a little care.
• Perfect for a fridge-clean-out evening – forgiving and flexible.
• The broth. I have to say it again. That broth soaks into the noodles and feels like home.

The first time I made this, I ate it standing at the stove with the window cracked open – didn’t even sit down.

What You’ll Need

• 300g ground beef: not too lean, so you get a bit of richness – 80/20 is just right
• 150g sweet peas: frozen is fine, but if they’re fresh, even better – keep them snappy
• 200g ramen noodles: the plain bricks, no seasoning packet – or fresh noodles, if you find them
• 1 tablespoon soy sauce: just enough to bring that dark, round saltiness
• 1 teaspoon sesame oil: a little goes far – it adds warmth and nuttiness
• 1 teaspoon minced garlic: fresh makes a difference here – not powdered
• 1 liter beef broth: homemade if you have it, boxed is totally fine – just make sure it’s decent
• Green onions: for garnish – don’t skip this, they wake it all up at the end

Easy How-To

Start with the broth

Pour your beef broth into a medium pot and start warming it on low. You just want it to be gently hot while everything else cooks – let it hum quietly on the back burner.

Brown the beef

In a wide skillet or sauté pan, add a touch of oil (just enough to coat the pan) and toss in your ground beef. Let it sit for a minute without stirring – that’s how you get the good color. Then, break it up, stir, and cook until it’s fully browned with a few crispy bits here and there. That should take 5-7 minutes or so.

Garlic & peas go in

Once the beef is cooked, lower the heat slightly and stir in the garlic. Let it bloom for about 30 seconds, fragrant but not burnt. Then toss in your peas. Stir them in and let everything get cozy together for another 2-3 minutes. The peas should stay plump, lightly cooked but still bright.

Season gently

Add the soy sauce and sesame oil now. Let everything simmer just a tick longer, about a minute. You should start smelling something that makes you want to hover over the pan with your spoon already.

Meanwhile, cook your noodles

Bring a separate pot of water to a boil. Cook the ramen noodles as the package tells you – usually 3 to 4 minutes. Drain and give a quick rinse (it keeps them from sticking together), then set them aside for a beat.

Bring it all together

Now ladle that warm beef broth into the skillet with your beef and peas. Give it a gentle stir. Then add the noodles. Stir softly to combine – it doesn’t need to be perfect. You just want the noodles to soak up everything around them like a sponge at a cozy dinner party.

Top and serve

Quick chop your green onions and scatter them on top. Serve hot, directly from the pan if you like. Preferably in a bowl big enough to hold for a while – hands cradling warmth.

Good to Know

• If your broth tastes flat, add a splash more soy or a tiny pinch of sugar – magic happens.
• This dish holds up better than most ramen if you’re saving it. The noodles get a little softer, but honestly, still comforting.
• Leftovers for breakfast? Absolutely. A fried egg on top makes it next-level.

Serving Ideas

• Serve it with pickled vegetables on the side – radishes or kimchi are perfect if you like contrast.
• A poached or soft-boiled egg on top makes it feel restaurant-special and adds extra richness.

Top Tricks

• Don’t skip browning the beef properly – it’s where so much flavor builds. Give it time.
• Reserve a dash of beef broth when serving – some people like a soupier bowl, some like it more noodle-heavy.

Frequently Asked Questions

Can I use other meats?

Yes, ground turkey or pork both work beautifully. Even crumbled tofu, if you want to skip meat – just season it well and crisp it first.

How to make it spicy?

Add a spoonful of chili crisp or a shake of red pepper flakes with the soy sauce. A squirt of sriracha on top works too.

Could I use other vegetables?

Absolutely. Thin-sliced carrots, baby spinach, even shredded cabbage cook quickly and taste great.

Is this okay to freeze?

Not ideal – the noodles get mushy. But you can freeze the beef-pea part and add fresh noodles later.

What should the broth taste like?

Savory first, slightly beefy, with just a whisper of sesame coming through. Balanced – not too salty, not too bland. Taste and trust your senses.