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Easy Saucy Ramen Noodles

Easy saucy ramen noodles with a glossy umami sauce that clings to every strand and comes together in under 20 minutes. Boil ramen, whisk a fast soy-sesame sauce, toss until silky, then top with a soft-boiled egg and chili oil.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Noodles
  • 6 g ramen noodles Use 2 packs (3 oz each); discard seasoning packets.
  • 4 cup water For boiling.
Sauce
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha Adjust to taste.
  • 1 tsp brown sugar
  • 1 tsp chili garlic paste
  • 2 tsp cornstarch
  • 2 tbsp water For dissolving cornstarch.
For Cooking
  • 1 tbsp vegetable oil
  • 4 garlic Cloves, minced.
  • 1 tsp fresh ginger Grated.
  • 2 green onions Separate whites and greens.
Toppings
  • 1 soft-boiled egg Halved.
  • 1 tsp sesame seeds
  • 1 tbsp chili oil
  • 1 green onions Extra sliced tops.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the ramen
  1. Bring 4 cups water to a boil in a large skillet or wok over medium-high heat. Add ramen noodles and cook for 2–3 minutes until just tender, then reserve 1/4 cup pasta water and drain.
  2. Set the drained ramen noodles aside while you prepare the sauce.
Make the savory glossy sauce
  1. Whisk soy sauce, oyster sauce, sesame oil, rice vinegar, sriracha, brown sugar, and chili garlic paste in a bowl until fully combined. In a separate bowl, dissolve cornstarch in 2 tbsp water and stir it into the sauce.
Sauté aromatics and thicken the sauce
  1. Heat vegetable oil in the skillet over medium-high heat, then add garlic, ginger, and the white parts of green onions. Sauté for 60–90 seconds until fragrant and just golden, without letting it burn.
  2. Pour the sauce into the skillet and let it bubble for 30 seconds, stirring constantly, until it thickens slightly and turns glossy.
Toss and serve
  1. Add the drained ramen noodles to the pan and toss vigorously with tongs for 1–2 minutes, coating every strand in the sauce. If the sauce is too thick, add a splash of reserved pasta water and toss again.
  2. Remove from the heat, divide into bowls, and top with a halved soft-boiled egg, sesame seeds, chili oil, and extra sliced green onion tops. Serve immediately.

Notes

For the best glossy coating, toss the noodles right after the sauce thickens and add reserved pasta water a tablespoon at a time only if needed. Refrigerate leftovers in a sealed container up to 2 days; reheat gently with a splash of water to loosen the sauce. Freezing isn’t recommended since ramen noodles soften and the sauce can split. For a wheat-friendly option, use gluten-free ramen noodles and tamari in place of soy sauce.