Ingredients:

  • 2 blocks (approx. 160g) Instant Ramen Noodles (discard seasoning packets) or 180g fresh ramen
  • 1 tbsp (15 ml) Neutral Cooking Oil (e.g., groundnut, canola)
  • 225g (8 oz) Boneless, Skinless Chicken Thighs, sliced into thin strips
  • 1 medium (approx. 150g) White Onion, thinly sliced
  • 1 large Red Bell Pepper, julienned
  • 100g (3.5 oz) Cabbage (Napa or Green), thinly shredded
  • 4 cloves Garlic, minced
  • 1 tbsp (15 ml) Fresh Ginger, grated
  • 3 tbsp (45 ml) Gochujang (Korean Chilli Paste)
  • 1 tbsp (15 ml) Gochugaru (Korean Chilli Flakes)
  • 2 tbsp (30 ml) Low-Sodium Soy Sauce
  • 1 tbsp (15 ml) Rice Vinegar
  • 1 tbsp (15 ml) Honey or Brown Sugar
  • ½ tsp (2.5 ml) Black Pepper
  • ½ tsp (2.5 ml) Cayenne Powder or Ghost Pepper Flakes (Optional Heat Booster)
  • 120 ml (½ cup) Chicken Stock or Water
  • 1 tsp (5 ml) Toasted Sesame Oil
  • 2 tbsp (30 ml) Spring Onions (Scallions), sliced finely for garnish
  • 1 tbsp (15 ml) Toasted Sesame Seeds, for garnish
  • Optional: 1 large Egg Yolk per serving

Instructions:

  1. Combine the Sauce: Whisk all ingredients listed for the Buldak Fire Sauce (Garlic, Ginger, Gochujang, Gochugaru, Soy Sauce, Vinegar, Honey/Sugar, Pepper, optional heat booster, and Chicken Stock/Water) in a small bowl until completely smooth. Set aside.
  2. Prep Noodles: Bring a large pot of water to a rolling boil. Cook the ramen noodles according to package directions, aiming for just shy of al dente (about 1 minute less than suggested). Immediately drain the noodles and toss them with ½ tsp of the neutral cooking oil to prevent sticking.
  3. Sear the Protein: Place the wok over high heat. Add the remaining neutral oil and allow it to shimmer. Add the sliced chicken strips. Stir-fry aggressively for 3-4 minutes until the chicken is browned and almost fully cooked through. Remove the chicken from the wok and set aside, leaving any rendered oil behind.
  4. Stir-Fry Vegetables: Add the sliced onion to the wok and cook for 1 minute until fragrant. Toss in the red bell pepper and shredded cabbage. Stir-fry vigorously for 2-3 minutes until the vegetables are tender-crisp.
  5. The Sauce Reduction: Return the almost-cooked chicken to the wok. Pour the prepared Buldak Fire Sauce mixture over the chicken and vegetables. Bring the sauce to a rapid boil, stirring constantly. Cook for 2-3 minutes, allowing the sauce to thicken and coat the contents until it achieves a glossy, sticky sheen.
  6. Combine and Finish: Add the pre-cooked ramen noodles to the wok. Using tongs, quickly and thoroughly toss the noodles with the sauce mixture until every strand is completely coated and the noodles are heated through (1-2 minutes). Remove the wok from the heat. Drizzle with 1 tsp of toasted sesame oil and toss one final time.
  7. Plate and Garnish: Divide the stir-fry among serving bowls. Garnish generously with sliced spring onions and toasted sesame seeds. Optionally, place a fresh egg yolk carefully in the center of the serving for richness.