Quick Recipe Version (TL;DR)
Quick Ingredients
- 80 g (about 2.8 oz) dried thin wheat noodles or instant ramen (discard seasoning)
- 1 1/2 tbsp soy sauce (regular or light)
- 1 tsp rice vinegar or lime juice
- 1/2 tsp sugar or honey
- 1/4 tsp chili flakes (or more to taste)
- 1 tbsp neutral oil (canola, sunflower, or peanut)
- 1 small garlic clove, minced
- 1/2 tsp grated fresh ginger (optional)
- 1/4 cup shredded carrot
- 1/4 cup shredded cabbage or thinly sliced bell pepper
- 1 green onion, sliced
- 1 tsp toasted sesame oil (optional, to finish)
Do This
- 1) Boil noodles in plenty of boiling water for 2–3 minutes until just tender; drain well.
- 2) In a small bowl, mix soy sauce, vinegar or lime, sugar or honey, and chili flakes; set aside.
- 3) Heat neutral oil in a small skillet over medium-high heat until shimmering.
- 4) Stir-fry garlic and ginger for 20–30 seconds until fragrant, without browning.
- 5) Add carrot and cabbage or bell pepper; stir-fry 1–2 minutes until crisp-tender.
- 6) Toss in drained noodles and sauce; stir-fry 1–2 minutes, add green onion and sesame oil, then serve in a cozy cup or bowl.
Why You’ll Love This Recipe
- Fast, one-pan comfort food that is ready in under 20 minutes.
- Uses simple pantry staples plus a handful of crunchy vegetables.
- Customizable heat level thanks to the chili flakes-based sauce.
- Perfect single-serve snack or light meal you can eat straight from a warm noodle cup.
Grocery List
- Produce: Garlic, fresh ginger, carrot, cabbage (or bell pepper), green onions, lime (if not using rice vinegar).
- Dairy: None needed.
- Pantry: Dried noodles or instant ramen, soy sauce, rice vinegar, sugar or honey, chili flakes, neutral cooking oil, toasted sesame oil (optional), salt.
Full Ingredients
Noodles
- 80 g (about 2.8 oz) dried thin wheat noodles or instant ramen noodles (1 standard pack, seasoning discarded)
- 1/4 tsp salt (for the cooking water)
Soy-Chili Sauce
- 1 1/2 tbsp soy sauce (regular or light, not dark)
- 1 tsp rice vinegar or freshly squeezed lime juice
- 1/2 tsp sugar or runny honey
- 1/4–1/2 tsp red chili flakes (adjust to your heat preference)
- 1 tbsp water (to help the sauce coat the noodles evenly)
Veggies & Aromatics
- 1 tbsp neutral oil (canola, sunflower, vegetable, or peanut oil)
- 1 small garlic clove, finely minced (about 1/2 tsp)
- 1/2 tsp freshly grated ginger (optional but recommended)
- 1/4 cup (about 25 g) shredded carrot (from 1 small carrot)
- 1/4 cup (about 25 g) finely shredded green or purple cabbage
- 2 tbsp thinly sliced bell pepper (any color), optional extra crunch
- 1 green onion (scallion), thinly sliced (white and green parts separated)
To Finish
- 1 tsp toasted sesame oil (optional, for aroma)
- Pinch of extra chili flakes or black pepper, to taste
- Extra sliced green onion tops, for garnish
- Sesame seeds, optional sprinkle
Step-by-Step Instructions
Step 1: Prep your veggies and aromatics
Start by getting everything ready so the cooking goes quickly. Peel and finely mince the garlic. Grate the ginger if using. Peel and shred the carrot using a box grater or slice into very thin matchsticks. Finely shred the cabbage and slice the bell pepper into thin strips if you are using it. Slice the green onion; keep the white and light green parts in one pile and the dark green tops in another for garnish.
Because this is a fast stir-fry, having all ingredients chopped and within arm’s reach before you turn on the stove will make the process smooth and help prevent burning.
Step 2: Cook the noodles until just tender
Bring a small pot of water to a boil (about 1 liter). Add the 1/4 teaspoon of salt and the dried noodles. Cook according to package directions, but undercook by about 1 minute so they stay slightly firm; for most thin noodles or instant ramen this will be about 2–3 minutes.
Once the noodles are just tender with a slight bite, drain them thoroughly in a colander. Give them a quick shake to remove excess water. Set aside while you prepare the stir-fry. If they are very sticky, you can toss them with a few drops of neutral oil, but this usually is not necessary since they will go straight into the pan soon.
Step 3: Stir together the quick soy-chili sauce
In a small bowl, combine the soy sauce, rice vinegar or lime juice, sugar or honey, chili flakes, and 1 tablespoon of water. Stir until the sugar or honey is dissolved. Taste a tiny drop: it should be salty, tangy, slightly sweet, and pleasantly spicy. If you want it hotter, add a pinch more chili flakes; if it feels too salty, add another teaspoon of water.
Set the sauce near the stove. Having it pre-mixed means the noodles will be evenly coated and you will not have to juggle bottles over high heat.
Step 4: Sizzle the garlic and ginger
Heat a small nonstick skillet or well-seasoned pan over medium-high heat. Add the 1 tablespoon of neutral oil. When the oil is shimmering but not smoking, add the minced garlic and grated ginger.
Stir constantly for 20–30 seconds until fragrant and just starting to turn lightly golden at the edges. Keep the heat controlled; you want a gentle sizzle, not dark browning. Burnt garlic will make the whole cup taste bitter, so if it starts to color too fast, immediately move to the next step and add the vegetables to cool the pan slightly.
Step 5: Stir-fry the crunchy veggies
Add the shredded carrot, shredded cabbage, sliced bell pepper (if using), and the white/light green parts of the green onion to the pan. Toss everything in the fragrant oil so the vegetables are lightly coated.
Stir-fry for 1–2 minutes, keeping the vegetables moving. You want them bright and crisp-tender, not soft. The cabbage should start to wilt slightly, and the carrot should bend without snapping. This quick cook keeps them crunchy, adding texture to your slurpable noodles.
Step 6: Toss in noodles and sauce
Add the drained noodles to the pan. Use tongs or chopsticks to gently loosen any clumps and mix them through the vegetables. Give the sauce a quick stir, then pour it evenly over the noodles.
Stir-fry for 1–2 minutes, tossing continuously so the noodles absorb the sauce and everything heats through. The sauce will reduce slightly and coat the noodles with a glossy, savory sheen. If the pan looks very dry or noodles seem to stick, add 1–2 teaspoons of water to loosen and toss again. Turn off the heat, then drizzle with the toasted sesame oil (if using) and toss once more.
Step 7: Finish and serve in a cozy cup
Taste and adjust seasoning: add a tiny splash more soy sauce for saltiness, a squeeze of lime for brightness, or an extra pinch of chili flakes for more heat. Sprinkle in the reserved sliced green onion tops and any sesame seeds you like.
Transfer the noodles and veggies into a sturdy heatproof cup, mug, or small bowl for that comforting “noodle cup” feel. Pile them high so the colorful vegetables and flecks of chili and green onion are visible on top. Serve immediately while steaming hot and slurpable.
Pro Tips
- Do not overcook the noodles. Slightly undercooked noodles finish in the pan and stay pleasantly chewy instead of turning mushy.
- Prep everything first. Stir-frying moves fast; have all veggies chopped and sauce mixed before you heat the pan.
- Use a hot pan, but watch the garlic. High heat gives you great texture, but garlic burns quickly. Add the veggies as soon as it smells fragrant.
- Adjust the heat level. Start with less chili flakes if you are sensitive to spice; you can always sprinkle more on top at the end.
- Scale up with a larger pan. To make 2–3 servings, double or triple the ingredients and use a larger skillet or wok so the noodles and veggies can still stir-fry instead of steam.
Variations
- Eggy protein boost: After stir-frying the veggies, push them to one side and pour in 1 lightly beaten egg. Scramble until just set, then add noodles and sauce.
- Peanut-sesame version: Stir 1 tbsp smooth peanut butter into the soy-chili sauce and add an extra 1–2 tbsp water. Toss well for a creamier, nutty noodle cup.
- All-the-veggies cup: Add extra quick-cooking vegetables such as snap peas, baby spinach, or thinly sliced mushrooms. Just keep the total veggie volume to about 1 cup so the noodles still shine.
Storage & Make-Ahead
This noodle cup tastes best fresh, straight from the pan, while the vegetables are still crisp and the noodles are bouncy. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a small splash of water or soy sauce and warm in a skillet over medium heat, tossing until hot, or microwave in 30-second bursts, stirring between each until heated through. For the best texture, cook the noodles and stir-fry just before eating rather than trying to fully assemble it ahead of time. You can, however, prep the vegetables and mix the sauce up to 2 days in advance and store them separately in the fridge to make cooking even faster when hunger hits.
Nutrition (per serving)
Approximate for 1 large serving (without optional sesame seeds): about 450 calories, 12 g protein, 15 g fat, 65 g carbohydrates, 4 g fiber, 8 g sugar, and 1,400 mg sodium (varies with brand of soy sauce and noodles). Adding peanut butter, egg, or extra oil will increase both calories and fat, while extra vegetables will add fiber and micronutrients with minimal calories.
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