15-Minute Easy Kimchi Cheese Ramen Stir-Fry

Name: 15-Minute Easy Kimchi Cheese Ramen Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 packages instant ramen noodles ((do not use seasoning packets)); 3/4 cup kimchi (finely chopped); 2 garlic cloves (minced); 1.5 tbsp vegetable oil (or any neutral oil); 6 tbsp kimchi juice ((use the liquid from the kimchi package)); 1/2 tsp chicken bouillon powder; 1/2 tsp white granulated sugar; 1 tbsp sesame oil (toasted kind); 1 green onion (finely chopped); 1/3 cup shredded cheddar cheese ((add more if desired))

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Chewy ramen noodles stir-fried with tangy kimchi, garlic, and green onions, topped with rich, melted cheddar cheese. This easy kimchi cheese ramen stir-fry is ready in just 15 minutes. I slightly undercook the ramen so it stays deliciously chewy when stir-fried with the kimchi!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Kimchi cheese ramen stir-fry is a Korean-inspired noodle dish made with instant ramen, tangy kimchi, savory seasonings, and melted cheese. It combines the bold flavors of kimchi with the richness of cheddar cheese.

I love making this quick noodle dish whenever I'm craving kimchi and ramen. I've always enjoyed how the tangy, spicy kimchi balances the rich, creamy melted cheese.

When I make this for lunch or dinner, I use well-fermented kimchi for its stronger tangy flavor. I also sauté the kimchi before adding the noodles to soften the cabbage and develop its savory flavor.

Ingredients & Substitutes

Exact ingredient measurements are in the recipe card below.

Kimchi: Choose well-fermented kimchi with a tangy, slightly sour flavor and softer, more translucent cabbage for a more flavorful stir-fry. I recommend pre-cut (mat) kimchi to save preparation time.
Fresh Garlic
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Instant Ramen Noodles: Use thicker Korean instant ramen noodles, such as Jin Ramen or Nongshim Shin Ramyun, for their chewy texture. You won't need the soup seasoning or dried vegetable packets.
Kimchi Juice: Use the liquid from the kimchi jar or package to give the noodles extra tangy, savory flavor. Larger jars or packages may also provide more kimchi juice for the sauce.
Chicken Bouillon Powder: Adds a savory chicken flavor that complements the tangy kimchi.
White Granulated Sugar: Balances the tanginess of the fermented kimchi. Or substitute with cane sugar.
Toasted Sesame Oil: Adds a nutty aroma to the noodles.
Green Onion
Shredded Cheddar Cheese: I prefer cheddar for its rich flavor and easy melting. Mozzarella also works for a milder, stretchier topping. You can also use a mix of cheddar and mozzarella.

Note: Find the Asian ingredients at your local Asian grocery store or in the international aisle of larger supermarkets.

Expert Tips

Slightly undercook the ramen. Cook until just shy of tender so the noodles stay chewy when stir-fried.
Reserve the noodle water. Save some before draining to help loosen the noodles and distribute the seasonings.
Toss the noodles gently. Use two spatulas to gently toss the ramen with the kimchi and seasonings without breaking the noodles.
Melt the cheese over low heat. This allows the cheese to melt without overcooking the noodles.

Instructions

Below are instructions on how to make kimchi cheese ramen stir-fry:

Cook the Ramen: Bring a large pot of water to a boil over medium-high heat. Add the instant ramen noodles and cook for 1 minute less than the package directions so they're slightly underdone. Reserve ⅓ cup noodle water, then drain immediately. Toss the noodles with ½ tablespoon of vegetable oil to prevent sticking. Set aside.
Sauté the Kimchi: Heat the remaining vegetable oil in a large nonstick pan over medium heat. Sauté the kimchi for about 1-2 minutes until softened and some moisture is released. Add the minced garlic and stir-fry for 10 seconds until fragrant.
Season the Noodles: Add the cooked ramen, kimchi juice, chicken bouillon powder, sugar, toasted sesame oil, and reserved noodle water. Use two spatulas to gently toss until the noodles are evenly coated with the seasonings.
Add the Green Onions: Toss in the green onions until evenly distributed.
Melt the Cheese: Reduce the heat to low and sprinkle the shredded cheddar cheese evenly over the noodles. Let it melt, covering the pan briefly if needed. Remove from the heat and serve immediately.

Storage & Reheating

Refrigerator: Store leftover kimchi cheese ramen stir-fry in an airtight container in the fridge for up to 2 days. The noodles will soften as they absorb the sauce.
Freezer: I don't recommend freezing this dish because the noodles can become mushy and the melted cheese may separate when reheated.
Reheating: Reheat in a nonstick pan over medium-low heat with a splash of water, gently tossing until heated through. Or microwave in 1-minute intervals until hot, stirring between intervals.

Pairing Suggestions

Serve kimchi cheese ramen stir-fry with:

Korean Cucumber Salad: A cool, crunchy side that balances the rich, cheesy noodles.
Korean Fried Chicken: Crispy, juicy chicken makes this a more filling meal.
Fried or Soft-Boiled Egg: Adds extra protein and a rich, creamy yolk that complements the spicy noodles.

FAQ

Can I make kimchi cheese ramen stir-fry less spicy?

You can reduce the kimchi juice to lessen some of the heat, but the dish will still be spicy from the kimchi. Adding more cheese can also help mellow the spiciness.

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