Bok Choy Ramen Noodles

Name: Bok Choy Ramen Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 3 tablespoons sweet chili sauce; 4 tablespoons soy sauce; 2 teaspoons rice vinegar; 2 teaspoons toasted sesame oil; 1 to 2 teaspoons sriracha (to taste); ½ cup raw peanuts; 4 3-ounce packages instant ramen noodles (seasoning packets discarded); 1 tablespoon vegetable oil; ½ cup scallions (chopped); 2 cups bok choy (chopped); 2 tablespoons garlic (minced); 2 teaspoons fresh ginger (grated)

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Bok Choy Ramen Noodles is a quick, satisfying stir-fry made with instant ramen noodles, fresh bok choy, scallions, garlic, and ginger, tossed in a sweet chili and sesame sauce, and topped with toasted peanuts.

A bowl of cooked bok choy ramen noodles topped with chopped green onions, peanuts, and leafy greens, with a pair of brown chopsticks resting on the side of the bowl.

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Table of Contents

Ramen, Upgraded

Ramen noodles are a pantry staple in this house. I buy them in bulk, mostly as a quick hot lunch option, but will also occasionally pull out a few packages for dinner.

Whenever ramen makes it to the dinner menu, the first step is always to toss out the included seasoning packet and treat the noodles as a blank canvas.

Sweet chili and sesame sauce, fresh bok choy, scallions, garlic, and ginger are what take these plain noodles and turn them into dinner. A sprinkling of toasted peanuts on top adds a little crunch that pulls everything together.

This is also a good recipe for cleaning out the refrigerator. Bok choy has a mildly bitter flavor that complements the sauce, but spinach works just as well when there is a bag that needs to be used up. Shredded cabbage, sliced snap peas, and thin strips of colorful bell pepper are all good options too.

Ingredients for Bok Choy Ramen Noodles

Here’s what you will need. Exact amounts are listed in the recipe card below.

For the sauce:

Sweet Chili Sauce – The sweet, slightly spicy base of the sauce.
Soy Sauce – Adds the savory, umami depth that balances the sweetness of the chili sauce. Tamari is a good gluten-free substitute.
Rice Vinegar – A small amount that brightens the sauce and keeps it from feeling too rich.
Toasted Sesame Oil – Adds a deep, nutty aroma. Make sure the label says toasted, not plain sesame oil, as the flavor difference is significant.
Sriracha – Start with one teaspoon for a mild heat and adjust from there.

For the stir fry:

Raw Peanuts – Toasted for a deep, nutty flavor and a satisfying crunch against the soft noodles. Cashews work equally well here and either can be left out if nuts are not your preference.
Vegetable Oil – A neutral, high-heat oil for the stir fry. Grapeseed oil can be substituted.
Scallions – Also known as green onions, scallions have a mild onion flavor that is less sharp than regular onion and works well in both cooked dishes and as a fresh garnish.
Bok Choy – A mild, slightly bitter green that holds up well in a stir fry. Rinse it well before chopping as dirt tends to collect between the leaves.
Garlic and Ginger – Freshly minced garlic and grated ginger add warmth, aroma, and depth to the sauce.
Instant Ramen Noodles – Any flavor works since only the noodles are used here.

How to Make Bok Choy Ramen Noodles

Prep: 10 min | Cook: 15 min | Total: 25 min | Servings: 4
Cuisine: Asian-Inspired

STEP ONE: Make the sauce. Whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl until combined. Set aside.

STEP TWO: Toast the peanuts. Heat a dry skillet over medium heat. Add the peanuts and cook, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer to a cutting board and roughly chop. Set aside.

STEP THREE: Cook the noodles. Bring a large pot of water to a boil. Cook the ramen noodles for about 30 seconds less than the package directions. They will finish cooking in the pan. Drain and set aside.

STEP FOUR: Stir fry. Set a large skillet over medium-high heat and add the vegetable oil. When the oil is hot, add the scallions, reserving 2 tablespoons of the dark green tops for garnish, and the bok choy. Cook, stirring frequently, for 2 minutes until softened. Add the garlic and ginger and continue cooking for 30 seconds more.

STEP FIVE: Add the noodles and sauce. Add the drained noodles and pour the sauce over the top. Cook for 2 to 3 minutes, tossing frequently, until the noodles are evenly coated and heated through.

STEP SIX: Serve. Transfer to a serving bowl. Top with the reserved scallions and chopped peanuts. Serve immediately.

A close-up of instant ramen stir fry tossed with chopped green onions, leafy greens, and crushed peanuts. The noodles are lightly coated in sauce and garnished with fresh toppings for a flavorful meal.

Frequently Asked Questions

Can I use fresh ramen noodles instead of instant?

Yes. Fresh ramen noodles cook faster than instant, usually in 1 to 2 minutes. Cook according to package directions, drain well, and add to the pan as directed.

Can I make this less spicy?

Yes. Start with half a teaspoon of sriracha or leave it out entirely. The sweet chili sauce has a very mild heat on its own that most people find comfortable

Storage and Reheating

This dish is best served immediately. The noodles will continue to absorb the sauce as they sit, so if dinner gets delayed, a small splash of soy sauce stirred in just before serving will loosen things up nicely.

If you do have leftovers, reheat in a skillet over medium heat with a splash of soy sauce or water.

More Noodle Recipes

A plate of bok choy ramen noodles, an instant ramen stir fry, is garnished with chopped green onions and crushed peanuts, with wooden chopsticks on the side. The text Bok Choy Ramen Noodles is overlaid across the center.

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