Easy 15-min. Kimchi Cheese Ramen Stir-Fry
Chewy ramen noodles stir fried with kimchi and aromatics covered in melted cheddar cheese. This quick and easy Kimchi Cheese Ramen Stir-Fry is delicious and ready in 15 minutes! It's great as a fast meal when you're craving kimchi!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 servings instant ramen noodles (only use the ramen noodles (don't use the seasoning or dried veggie flakes if provided))
- 3/4 cup kimchi (finely chopped)
- 6 tbsp kimchi juice (from the kimchi packaging)
- 2 cloves garlic (minced)
- 1/2 tsp chicken bouillon powder
- 1/2 tsp white granulated sugar (or cane sugar)
- 1 tbsp sesame oil
- 1 tbsp vegetable oil (or any neutral oil)
- 1 green onion (finely chopped)
- 1/4 cup shredded cheddar cheese (or add as much as desired)
- 3 soft boiled eggs
Instructions
- 1
In a large pot filled with water, bring it a boil. Add your instant noodles and boil for 2 minutes max. Do not overcook them. Reserve 5 tbsp of the noodle water for later. Strain noodles immediately and add 1 tsp of oil to loosen the noodles. Set aside.
- 2
Then heat remaining vegetable oil in a large non-stick pan on medium heat. Fry kimchi until juices from the kimchi release. Next toss in minced garlic and stir fry the kimchi and garlic together.
- 3
Add cooked ramen noodles, kimchi juice, chicken powder, white granulated sugar, sesame oil, and noodle water. Toss everything together.
- 4
Next toss in green onions with noodles.
- 5
Top noodles with shredded cheddar cheese and let it melt. Reduce the heat to low-medium to avoid overcooking the noodles. Serve hot and enjoy!
- 6
Optional: Bring a pot of water to boil on medium-high heat. Soft boil eggs for 8 minutes. After boiling, transfer boiled eggs to an ice bath. Crack, peel and slice them into half to serve with noodles.