Description
These Stir Fry Japanese BBQ Ramen Noodles are a weeknight dinner hero—bold, saucy, and ready in just 22 minutes. Tossed with garlic, green onions, butter, and Japanese BBQ sauce, these noodles are smoky, savory, and slightly spicy. Add chicken for protein or swap in mushrooms and tofu for a vegetarian twist. Quick, flexible, and deeply satisfying, they’re better than takeout.
Ingredients
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3 packages ramen noodles (discard seasoning packets)
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45 ml (3 tbsp) olive oil or cooking oil of choice
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450 g (1 lb) boneless, skinless chicken thighs (optional)
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1 onion, diced
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Kosher salt and black pepper, to taste
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6–7 garlic cloves, minced
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80 ml (⅓ cup) Japanese BBQ sauce (such as Bachan’s, or substitute hoisin sauce)
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30 ml (2 tbsp) soy sauce
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15–30 ml (1–2 tbsp) sriracha
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60 g (4 tbsp) butter
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1 bunch green onions, chopped
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Optional: sesame seeds, extra Japanese BBQ sauce, or yum yum sauce.
Instructions
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Cook noodles: Boil ramen according to package directions. Drain, rinse under cold water, and set aside.
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Cook chicken (if using): Heat oil in a wok or skillet over medium-high heat. Add chicken, onion, salt, and pepper. Cook 3–4 minutes until chicken begins to brown.
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Add flavor: Stir in garlic for 1 minute. Add noodles, Japanese BBQ sauce, soy sauce, sriracha, and butter. Toss to coat.
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Crisp noodles: Press noodles gently against the pan and cook 5–7 minutes to develop golden-brown edges.
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Finish: Stir in green onions, cook 1–2 more minutes. Garnish with sesame seeds or extra sauce. Serve hot.
Notes
Sauce clings better if noodles are rinsed under cold water.
Adjust the spice by increasing or reducing sriracha.
For vegetarian ramen, substitute mushrooms, tofu, or broccoli for chicken.
For extra richness, top with a fried egg.
Reheat with a splash of soy sauce or water to revive leftovers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Plats
- Method: Stir-Fry
- Cuisine: Japanese-American