Main Dishes

Stir Fried Instant Ramen

Joshua Weissman thinks outside the box (literally) when it comes to instant ramen.

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Prep:
10 minutes
Cook:
10 minutes
Serves:
1
people
Stir Fried Instant Ramen
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Ingredients

  • 1 boneless (225g) ribeye, thinly sliced 
  • 3 packets (390g) Shin Black Ramen (use 3 noodles and 2-3 seasoning packets, reserve 1/4 cup of ramen cooking water)
  • 1 (225g) yellow onion, thinly sliced 
  • 4 cloves garlic, thinly sliced 
  • 1 inch knob ginger, finely chopped
  • 2 Red Fresno Chilies, finely chopped 
  • 3 Tbsp (42g) vegetable oil
  • 1 Tbsp (15ml) Mirin
  • 1 Tbsp (15ml) sweet soy 
  • Soy sauce, to taste
  • Green onion, thinly sliced for garnish 

Directions

  1. Cook ramen noodles in boiling water according to package directions. Reserve ¼ cup of hot water from the noodles and then drain your noodles and set aside. 
  2. Heat a wok over high heat and add 2 tablespoons vegetable oil to coat.
  3. Season the sliced ribeye with salt and sear in hot wok. Get one side fully seared, about 2 minutes. Once browned, start tossing and cook for another 1-2 minutes. 
  4. Remove beef from the wok and set aside. Add one tablespoon of oil to the wok and once hot, add onion, garlic, ginger, chilies, season with ramen seasoning packets (1-2 packages) to taste and stir fry until onions are soft, about 2-3 minutes. 
  5. Add beef back in along with noodles. Add mirin, sweet soy, soy sauce and ramen seasoning packets to taste. Toss, taste and reseason to your liking. 
  6. Stir fry everything together and adjust salt levels as needed using your ramen water to adjust sauce if needed. 
  7. Plate and garnish with green onions. Serve and enjoy.

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