Spicy Gochujang Stir-Fried Ramen with Fried Egg

Name: Spicy Gochujang Stir-Fried Ramen with Fried Egg
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 blocks (about 3 oz each) (170 g) dried instant ramen noodle blocks (seasoning packets discarded), left whole; 4 tbsp (70 g) gochujang (Korean chili paste); 1½ tbsp (22 ml) soy sauce; 1 tbsp (13 g) light brown sugar, packed; 1 tbsp (14 ml) toasted sesame oil; ¼ cup (60 ml) reserved noodle cooking water, hot, reserved from the pot just before draining; 3 cloves (10 g) garlic, minced; 3 cups (210 g) green cabbage, thinly sliced into ¼-inch (6 mm) ribbons; 1 medium (70 g) carrot, peeled and cut into thin matchsticks; 3 stalks (45 g) scallions, white and green parts separated, thinly sliced; 3 tbsp (42 ml) neutral oil (vegetable or canola), divided: 1 tbsp for the vegetables, 2 tbsp for the eggs; 2 whole (100 g) large eggs, cold from the fridge, cracked into separate small bowls; 2 tsp (6 g) toasted sesame seeds; kosher salt, to taste, a pinch for the eggs

From the MyKitchenBank Kitchen

Chewy ramen noodles tossed in a glossy, sweet-spicy gochujang sauce with crisp-tender cabbage, scallions and a runny-yolk fried egg. Ready in 20 minutes with one pan.

Prep: 10 min
Cook: 12 min
Total: 22 min
Makes: 2 generous bowls

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Ingredients

2 servings

2 blocks (about 3 oz each) (170 g) dried instant ramen noodle blocks (seasoning packets discarded), left whole
For the sauce
4 tbsp (70 g) gochujang (Korean chili paste)
1½ tbsp (22 ml) soy sauce
1 tbsp (13 g) light brown sugar, packed
1 tbsp (14 ml) toasted sesame oil
¼ cup (60 ml) reserved noodle cooking water, hot, reserved from the pot just before draining
For the stir-fry
3 cloves (10 g) garlic, minced
3 cups (210 g) green cabbage, thinly sliced into ¼-inch (6 mm) ribbons
1 medium (70 g) carrot, peeled and cut into thin matchsticks
3 stalks (45 g) scallions, white and green parts separated, thinly sliced
3 tbsp (42 ml) neutral oil (vegetable or canola), divided: 1 tbsp for the vegetables, 2 tbsp for the eggs
For serving
2 whole (100 g) large eggs, cold from the fridge, cracked into separate small bowls
2 tsp (6 g) toasted sesame seeds
kosher salt, to taste, a pinch for the eggs

Equipment (6)

Large pot (4-quart/4 L) for boiling noodles
12-inch (30 cm) nonstick skillet or wok
Small bowl for the sauce
Colander
Tongs or chopsticks
Spatula

Steps

Before you start

Discard the seasoning packets from the instant ramen; this recipe uses its own sauce.
Mix the sauce and prep all vegetables before you turn on the heat, because the stir-fry moves fast.
Gochujang brands vary in heat and sweetness; start with 3 tablespoons if you prefer milder food.
Use a large pan so the noodles can toss freely instead of steaming.

1
Mix the sauce
- In a small bowl, stir together the gochujang, soy sauce, brown sugar and toasted sesame oil until smooth and no streaks of paste remain.
- Set it next to the stove.
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Ready when: Sauce is a uniform, thick, deep red paste.
Tip: Mix it now; gochujang is too sticky to blend smoothly in a hot pan.
2
Prep the vegetables
- Slice the cabbage into thin ribbons, cut the carrot into matchsticks, mince the garlic, and slice the scallions, keeping whites and greens in separate piles.
- Crack each egg into its own small bowl.
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Ready when: Everything is cut and within arm's reach of the stove.
3
Boil the noodles
- Bring about 6 cups (1.4 L) of water to a rolling boil in the pot over high heat.
- Add the ramen blocks and cook 2 minutes, loosening with tongs after the first minute.
- Scoop out ¼ cup (60 ml) of the hot cooking water, then drain the noodles in a colander.
- Do not rinse.
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Ready when: Noodles have loosened into strands and are chewy with a firm center; they will finish cooking in the pan.
Tip: Undercook slightly. Fully softened noodles turn mushy when stir-fried.
4
Stir-fry the vegetables
- Heat 1 tablespoon of the oil in the skillet over medium-high heat until it shimmers, about 1 minute.
- Add the scallion whites, garlic, cabbage and carrot.
- Stir-fry constantly for 3 to 4 minutes.
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Ready when: Cabbage is wilted with lightly browned edges but still crisp-tender, and the garlic smells fragrant, not burnt.
Tip: If the garlic starts to darken quickly, lower the heat to medium.
5
Sauce and toss
- Push the vegetables to one side.
- Add the sauce mixture and the reserved noodle water to the empty side and stir for 30 seconds until bubbling.
- Add the drained noodles and toss with tongs for 1 to 2 minutes, lifting the noodles so the sauce coats every strand.
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Ready when: Sauce turns glossy, clings to the noodles, and no pool of liquid remains in the pan.
Tip: If it looks dry or sticky, splash in 1 to 2 tablespoons water.
6
Fry the eggs
- Transfer the noodles to two bowls.
- Wipe the skillet, then heat the remaining 2 tablespoons oil over medium-high heat for 1 minute.
- Slide in the eggs, season with a pinch of salt, and cook 2 to 3 minutes, spooning hot oil over the whites.
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Ready when: Whites are set with crisp, lacy edges and the yolks are still glossy and jiggly.
Tip: Cook the whites fully; for a firmer yolk, cover the pan for 1 minute.
7
Finish and serve
- Top each bowl with a fried egg, the scallion greens and 1 teaspoon sesame seeds.
- Taste and add a pinch of salt if needed.
- Serve immediately and break the yolk into the noodles before eating.
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Ready when: Noodles are hot and glossy with the egg on top.
Tip: Serve right away; the noodles absorb the sauce and tighten as they cool.

Good to know

Tips

Save the noodle cooking water; its starch helps the sauce cling and turn glossy.
Keep the heat at medium-high so the cabbage browns slightly instead of steaming.
Add protein like sliced fish cakes, cooked bacon, or leftover chicken in the vegetable step for a heartier meal.
Finish with a squeeze of lime or a slice of American cheese melted on top to balance the heat.

Make ahead

Slice the vegetables and mix the sauce up to 1 day ahead and refrigerate separately in airtight containers. Cook the noodles and eggs just before serving.

Storage & reheating

Best eaten right away. Refrigerate leftover noodles (without egg) in an airtight container for up to 2 days. Reheat in a skillet over medium heat with 1 to 2 tablespoons of water for 2 to 3 minutes, stirring until hot. Not recommended for freezing, as the noodles turn soft.

Substitutions

green cabbage → Napa cabbage or bok choy. Napa cooks slightly faster and is more tender; cut cooking time by about 1 minute.
light brown sugar → Honey or maple syrup. Use 2 teaspoons; the sauce will be slightly looser.
dried instant ramen noodle blocks (seasoning packets discarded) → Fresh ramen or udon noodles. Boil according to package directions, but drain 1 minute early.
gochujang (Korean chili paste) → Sriracha mixed with a little miso. Use 2 tablespoons sriracha plus 1 tablespoon white miso; the flavor will be less fermented and deep.