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Spicy Ramen Noodles

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5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Yield 4 servings
Category Side Dish
Cuisine Japanese, Korean


These spicy ramen noodles are saucy and loaded with the flavors of gochujang, onion, garlic and ginger. Enjoy them on their own or top them with fried tofu, crispy chicken or a fried egg.


  • 1 (9.5–10 ounce) package dry ramen noodles (Japanese wheat noodles), such as Hakubaku
  • 1 small onion or ½ large onion, cut into chunks (about 1 cup)
  • 2–3 tablespoons gochujang, depending on spice preference
  • 3 tablespoons hoisin sauce
  • 3 tablespoons fresh lime juice
  • 1 tablespoon toasted sesame oil
  • 1 large clove garlic
  • 1 (2-inch) knob ginger


  • Bring a large pot of water to a boil. Season water with salt then add noodles and cook 1 minute less than specified by package instructions. Reserve 1 cup noodle cooking water; drain noodles and add back to pot.
  • Add onion, gochujang, hoisin, lime juice, toasted sesame oil, garlic, ginger and ½ cup reserved noodle cooking water to a blender. Blend on high until completely smooth, about 1 minute.
  • Pour sauce into pot with noodles and toss gently to coat. Place over medium-low heat and cook just until warmed through. Adjust consistency with addition pasta cooking water as needed; season with salt and pepper to taste.
  • Serve with cilantro and a drizzle of toasted sesame oil.


The sauce can be made up to 3 days ahead of time. To do so, use hot water instead of reserved noodle cooking water. 
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. Reheat in the microwave covered with a damp paper towel or on the stove top with an extra drizzle of toasted sesame oil or a pat of butter. 


Serving: 1/4 of recipeCalories: 330kcalCarbohydrates: 59gProtein: 10gFat: 5.5gSaturated Fat: 1gSodium: 295mgFiber: 3gSugar: 6g
Keywords spicy ramen noodles
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