Today I’m sharing a stir-fried udon noodle recipe made with Neoguri ramyeon, one of the most popular instant noodle brands in Korea, known for its thick, chewy udon-style noodles that hold up beautifully when stir-fried.
I first tried this when I was craving bokkeum udon (Korean stir-fried udon) but didn’t have any fresh udon noodles on hand, and it turned out even better than I expected.
The ingredient list is short and the whole dish comes together in about 20 minutes, so if you’re looking for a fun twist on instant ramyeon, this one is worth trying.
Ingredients
- Neoguri udon ramyeon – 2 packs (Nongshim’s thick udon-style instant noodles)
- Onion – 1 medium
- Cabbage – 200g (about 7 oz)
- Green onion – 1/2 stalk
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Soy sauce – 2 T
- Oyster sauce – 1 T
- Ramyeon soup base – 1/2 packet (from the instant noodle seasoning)
- Dried vegetable flakes (the small seasoning packet included with the ramyeon)
- Sesame oil – 1 T
- Black pepper – a pinch
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Cut the cabbage, onion, and green onion into bite-sized pieces as shown in the photo.
2Combine the soy sauce, oyster sauce, and half of the ramyeon soup base in a small bowl to make the sauce ahead of time.TipMixing the sauce in advance lets you add it quickly once you start stir-frying, which keeps the noodles from getting mushy.
3Boil the noodles in plenty of water for about 3 minutes.
4While the noodles are boiling, heat some oil in a pan and stir-fry the cabbage, onion, the remaining half of the soup base, and the dried vegetable flakes for 2 to 3 minutes.
5Add the boiled noodles and the prepared sauce, pour in about 1/2 cup (100 ml) of water, and stir-fry over high heat for 2 to 3 minutes.TipAdding a little water helps the seasoning dissolve evenly so the sauce coats the noodles well.
6Turn off the heat, add the green onion and sesame oil, and toss everything together to finish.
Neoguri noodles are thick and firm, so when you turn them into a stir-fry, that signature chewy texture really shines through.
Personally, I think this style actually suits Neoguri even better than eating it as a regular soupy ramyeon.
If you haven’t tried making bokkeum udon with Neoguri yet, I highly recommend giving this recipe a shot.
Ingredients
- Neoguri udon ramyeon – 2 packs (Nongshim's thick udon-style instant noodles)
- Onion – 1 medium
- Cabbage – 200g (about 7 oz)
- Green onion – 1/2 stalk
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Soy sauce – 2 T
- Oyster sauce – 1 T
- Ramyeon soup base – 1/2 packet (from the instant noodle seasoning)
- Dried vegetable flakes (the small seasoning packet included with the ramyeon)
- Sesame oil – 1 T
- Black pepper – a pinch
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Cut the cabbage, onion, and green onion into bite-sized pieces as shown in the photo.
- Combine the soy sauce, oyster sauce, and half of the ramyeon soup base in a small bowl to make the sauce ahead of time.
Tip.Mixing the sauce in advance lets you add it quickly once you start stir-frying, which keeps the noodles from getting mushy. - Boil the noodles in plenty of water for about 3 minutes.
- While the noodles are boiling, heat some oil in a pan and stir-fry the cabbage, onion, the remaining half of the soup base, and the dried vegetable flakes for 2 to 3 minutes.
- Add the boiled noodles and the prepared sauce, pour in about 1/2 cup (100 ml) of water, and stir-fry over high heat for 2 to 3 minutes.
Tip.Adding a little water helps the seasoning dissolve evenly so the sauce coats the noodles well. - Turn off the heat, add the green onion and sesame oil, and toss everything together to finish.
