Instant Ramen Upgrade: Easy 30-Minute Spicy Fried Noodles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 serving


  • 1 package ramen noodle about 140 g, sauce discarded
  • 3 cups water
  • 2 dried shiitake mushrooms
  • 1 1/2 tsp gochujang Korean red pepper paste
  • 1 tsp soy sauce
  • 1 tsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp rice vinegar
  • 1 1/2 tbsp vegetable oil
  • 1 clove garlic minced
  • 1 head green onion cut into strips
  • 3 heads baby bok choys


  1. In a pot, pour 3 cups of water and soak 2 shiitake mushrooms for 5 minutes. Bring water along with mushrooms to a boil. Remove the mushrooms and set them aside. Add the instant ramen noodle (sauce discarded) into the boiling water and cook according to packaging's instructions. Drain off excess water and run cold water through the noodles to prevent them from sticking.

  2. To make the sauce, combine the gochujang, soy sauce, low-sodium soy sauce, sesame oil, rice vinegar, and 1/2 tsp of vegetable oil in a small bowl and mix well. Set aside.

  3. In a large pan or a wok, heat 1 tbsp of vegetable oil over medium high heat. Cook the garlic and green onions until they tender and fragrant, about 1 minute. Add the baby bok choys and stir fry until cooked thoroughly, about 2-3 minutes. Add the cooked shiitake mushrooms and combine. Turn the heat on high, add the noodles and stir fry for 30 seconds. Add the sauce and mix well. Stir fry for another 1-2 minutes. Remove from heat and serve with poached eggs and some more chopped green onions.