Stir-Fried Shin Ramyun (Spicy Ramen)

Flavorful, Korean and contemporary -- a perfect snack or breakfast, especially with a fried egg or strips of sweet Korean barbecue pork. My directions are more extensive just for clarity, but it's the ideal easy fry-up with whatever you have in your fridge. I use leftover Asian sweet-and-spicy meat I have on hand. Leaving out meat-and-egg garnishes, it's automatically vegan.

Ready In:
12mins
Serves:
Yields:
Units:

ingredients

  • 1 (4 1/4 ounce) package ramen noodles (Shin Ramyun is preferable, for the hot spice packet)
  • 14 cup diced onion
  • 13 cup sliced red bell pepper
  • 13 cup carrot (cut into matchsticks)
  • 1 -2 tablespoon vegetable oil, for frying
  • 34 teaspoon soy sauce

directions

  • In a medium saucepan boil water.
  • Add ramen noodles and cook for 2-3 minutes until chewy. Remember, you're going to be frying these, so they'll be soft by the time you're done.
  • Drain the noodles and keep them close by.
  • Add the oil and chopped onions, bell pepper, and carrots to a heated frying pan or wok. Cook, stirring every once in a while, over medium heat for 1 minute.
  • The vegetables will still be crunchy, but it's time to add the noodles. Pour the noodles into the pan and stir to mix the noodles and vegetables. Cook, stirring frequently, until the noodles don't seem slick and wet anymore.
  • Add the soy sauce, and let it sit and sizzle for a few seconds before stirring to incorporate. This makes it so that it caramelizes a bit and burns off any excess liquid, so that your noodles don't get wet. Stir to incorporate.
  • Add the Shin Ramyun spicy seasoning packet to taste. I don't add the whole packet; some of this is reserved for another use because the flavor is just so darn delicious.
  • Transfer noodles to a bowl, or fry for a minute or two more if you'd like. The vegetables will have steamed a bit to a soft al dente at their peak from the noodles' original wetness, and the whole dish is now dry and beautiful. This definitely isn't your soft, saucy ramen, and it lends a nice, distinct texture.
  • Eat with a fried egg or sweet Korean barbecue, garnished with some green onions if you'd like. It's a perfect balance of flavor.
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RECIPE MADE WITH LOVE BY

@Banks
Contributor
@Banks
Contributor
"Flavorful, Korean and contemporary -- a perfect snack or breakfast, especially with a fried egg or strips of sweet Korean barbecue pork. My directions are more extensive just for clarity, but it's the ideal easy fry-up with whatever you have in your fridge. I use leftover Asian sweet-and-spicy meat I have on hand. Leaving out meat-and-egg garnishes, it's automatically vegan."
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  1. Banks
    Despicably lazy? Throw the uncooked noodle block directly in the frying pan, pour in 1/3 cup water, and put a lid on it. Check and stir occasionally. The noodles steam and soften up and you won't need to boil them first.
    Reply
  2. Banks
    Flavorful, Korean and contemporary -- a perfect snack or breakfast, especially with a fried egg or strips of sweet Korean barbecue pork. My directions are more extensive just for clarity, but it's the ideal easy fry-up with whatever you have in your fridge. I use leftover Asian sweet-and-spicy meat I have on hand. Leaving out meat-and-egg garnishes, it's automatically vegan.
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