Soy Garlic Ramen Noodles with Crisp Vegetables

Soy Garlic Ramen Noodles

Curly ramen noodles get a light soy-garlic-sesame coating in this hot, brothless dish. Thin strips of red pepper, carrot, and celery stay crisp among the noodles, while scallions, cilantro, and black sesame seeds add a fresh finish.

The noodles boil separately, then spend about a minute in the skillet with the sauce. Stop boiling them just shy of tender: that brief finish coats the strands without making them mushy. The recipe makes two servings in about 17 minutes.

Ingredients for Soy Garlic Ramen Noodles

• 2 packages dry instant ramen noodles, about 6 ounces total (170g); discard the seasoning packets
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons water, plus a little reserved noodle-cooking water if needed
• 2 teaspoons toasted sesame oil
• 1 teaspoon brown sugar
• 1 teaspoon neutral oil
• 1/2 medium red bell pepper, thinly sliced (about 75g)
• 1 small carrot, cut into thin matchsticks or coarsely shredded (about 55g)
• 1 small celery stalk, thinly sliced on the diagonal (about 35g)
• 3 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 2 scallions, thinly sliced
• 2 tablespoons loosely packed fresh cilantro leaves
• 1 teaspoon black sesame seeds

Discard the ramen seasoning packets; the measured sauce provides the seasoning. Using reduced-sodium soy sauce makes the final saltiness easier to adjust.

How to Make Soy Garlic Ramen Noodles

1. Prepare the sauce and vegetables: Whisk the soy sauce, 2 tablespoons water, toasted sesame oil, and brown sugar in a small bowl. Prepare the vegetables, garlic, and ginger. Set the scallions, cilantro, and sesame seeds aside for serving.
2. Boil the ramen: Bring a medium saucepan of water to a boil. Add the noodles and stir to separate the strands. Start checking at the early end of the package’s cooking range, usually 2 to 4 minutes. When the noodles are pliable but still a little chewy, reserve some cooking water and drain. Do not rinse.
3. Cook the vegetables: Heat the neutral oil in a 10- to 12-inch skillet over medium heat. Add the bell pepper, carrot, and celery. Stir-fry for about 2 minutes, until bright and still somewhat crisp.
4. Add the aromatics: Reduce the heat to medium-low. Add the garlic and ginger and stir for about 30 seconds, just until fragrant. Do not let the garlic brown.
5. Finish the noodles: Pour in the sauce and add the drained ramen promptly so it does not sit and clump. Toss continuously for about 1 minute, until the noodles are tender with a little chew and lightly coated, with no sauce pooling in the skillet. If they look dry, add reserved noodle water 1 tablespoon at a time. Taste before adding more soy sauce.
6. Garnish and serve: Remove from the heat. Divide the noodles between two shallow plates, keeping the vegetables visible. Scatter the scallions, cilantro, and black sesame seeds over the top and serve promptly.

How to Keep the Ramen Chewy

Package cooking times vary, so use the early end of the range as a checking point rather than boiling the noodles until fully soft. Stir the noodle blocks as they cook to separate the strands, then move the drained noodles into the sauce without leaving them to sit. The skillet finish should coat them, not fry them until dry.

How to Keep the Sauce from Getting Too Salty or Dry

Soy sauce brands vary in saltiness. Taste after the sauce has coated the noodles and vegetables, not before. If the coating looks dry or concentrated, a tablespoon of reserved noodle water will loosen it without turning the dish into soup. If using regular soy sauce instead, start with less and adjust after tasting.

Vegetables and Variations

Slice the pepper, carrot, and celery thinly so they cook quickly but retain some crunch. Add the scallions, cilantro, and sesame seeds off heat to keep the greens fresh. Thinly sliced bok choy stems can replace the celery for a similar crisp element.

For mild heat, whisk 1/2 to 1 teaspoon sriracha or chili garlic sauce into the sauce. For a hotter noodle dish, see chili oil ramen noodles with an egg. For another quick option, try sesame garlic ramen noodles.

Leftovers

Refrigerate leftovers promptly. The noodles will absorb sauce and lose some of their gloss as they sit. Warm them gently with a small splash of water to help loosen the strands. If preparing garnishes ahead, keep them separate and add them when serving.

Nutrition

Approximate per serving (1 of 2): 505 calories, 12g protein, 22g fat, and 66g carbohydrates. Approximate per 100g of prepared noodles: 145 calories, 4g protein, 6g fat, and 19g carbohydrates. Values are estimates; ramen brands and the amount of water absorbed during cooking will affect them.