This spicy, cheesy ramen stir-fry is total comfort food with a twist. It’s a mashup of creamy, cheesy noodles and spicy, tangy kimchi that hits all the right flavor notes.
One pan, easy cleanup, and BIG flavor. You’ll want to make this one again and again.
What You’ll Need
- 1 pack instant ramen (discard seasoning packet)
- ½ cup chopped kimchi (plus 1 tbsp kimchi juice)
- 1 tsp sesame oil
- 1 tsp neutral oil (like canola or vegetable)
- 1 clove garlic, minced
- ¼ cup water
- ¼ cup shredded mozzarella cheese
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp soy sauce
- 1 green onion, sliced (optional for garnish)
- Pinch of red pepper flakes (optional)
Why I Love This Recipe
This recipe came together one cold night when I wanted something quick, spicy, and satisfying. I had leftover kimchi in the fridge, a pack of ramen, and a bit of shredded cheese—game on. One pan and 10 minutes later, I was sitting down with the coziest, most flavor-packed bowl of noodles ever.
- It’s quick—done in under 15 minutes
- Perfect balance of spicy, savory, and creamy
- Easy to make with pantry and fridge staples
- Great for solo dinners or doubling for friends
Makes: 1 serving
Total Time: 12 minutes
Tools You’ll Need
- Nonstick skillet or wok
- Wooden spoon or spatula
- Measuring spoons and cups
- Knife and cutting board
- Small bowls for prep
Substitutions and Variations
- No gochujang? Use sriracha or chili garlic sauce instead
- No mozzarella? Try cheddar or a cheese slice—just melt it in
- Add protein: Stir in a fried egg or some leftover chicken
- Less spice? Skip red pepper flakes and reduce gochujang
Make Ahead Tips
- Chop kimchi and garlic ahead of time and store in an airtight container in the fridge
- Pre-shred cheese if you’re using block mozzarella
Recipe and Instructions
Step 1: Cook the ramen noodles
Boil noodles according to package directions (usually 3-4 minutes), then drain and set aside.
Step 2: Sauté garlic and kimchi
Heat 1 tsp neutral oil and 1 tsp sesame oil in a nonstick pan over medium heat. Add 1 clove minced garlic and ½ cup chopped kimchi. Stir-fry for 2–3 minutes until fragrant and sizzling.
Step 3: Add seasoning
Stir in 1 tbsp gochujang, 1 tsp soy sauce, and 1 tbsp kimchi juice. Mix everything together until the kimchi is coated.
Step 4: Add noodles and water
Toss in the cooked ramen noodles and pour in ¼ cup water. Stir-fry for 1–2 minutes until the noodles soak up the sauce.
Step 5: Add cheese
Sprinkle ¼ cup shredded mozzarella over the noodles and turn off the heat. Let it melt, then stir to make it gooey and creamy.
Step 6: Plate and garnish
Scoop noodles into a round bowl. Top with sliced green onion and a pinch of red pepper flakes if you like a little extra heat.
Pro Tips
- Don’t overcook the noodles—they’ll keep cooking in the pan
- Use a good, juicy kimchi—older kimchi gives more flavor
- Let the cheese melt on top before stirring for max gooeyness
- Add the water after seasoning to help deglaze the pan and coat the noodles
- Try not to skip the sesame oil—it adds deep flavor
Macros (Approximate per serving)
- Calories: 420
- Protein: 12g
- Carbs: 45g
- Fat: 20g
- Fiber: 2g
Why This Recipe Works (Quick Science)
- Gochujang + Kimchi: These bring deep umami and fermented flavor that make the dish taste rich and savory.
- Mozzarella: The mild cheese mellows out the spice and gives that perfect stretchy texture.
- Starch from noodles + water: Helps bind the sauce to the noodles.
Common Mistakes
- Using dry kimchi: Juicy kimchi brings the flavor.
- Skipping the stir-fry: Don’t just mix it all cold—heat brings it together.
- Adding cheese too early: It’ll burn or clump. Add it last.
- Overcooking noodles: They’ll turn mushy once stirred in
What to Serve With
- A soft-boiled egg on top
- Cucumber salad or pickled radish on the side
- Cold barley tea or iced green tea
FAQ
Can I make this less spicy?
Yes, reduce the gochujang and skip red pepper flakes.
Can I use another cheese?
Absolutely—cheddar, American, or even a cheese slice works.
Can I double this recipe?
Yes, just use a bigger pan and double everything.
Is this vegetarian?
If your ramen and kimchi are vegetarian, yes!
Leftovers and Storage
Best eaten right away. But if you do have leftovers, store in an airtight container in the fridge for up to 1 day. Reheat in a pan with a splash of water to loosen the sauce. The cheese will re-melt nicely.
Final Thoughts
This kimchi cheese ramen stir-fry is the kind of recipe you’ll crave when you want something fast and packed with flavor. It’s spicy, creamy, savory—all in one bowl. Try it once and let me know how it turned out! Drop a comment below if you have any questions or your own twist on the recipe.