Kimchi Ramen Noodles

Kimchi Ramen Noodles don’t mess around. They bring heat, funk, and chew—all in one pot and in under half an hour. This one-pot meal totally satisfies me with shredded chicken, tangy-spicy kimchi, and tender ramen noodles. It’s the kind of food I could eat every day (don’t even ask me how many times I’ve had it this week!)

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These Kimchi Ramen Noodles land in that sweet spot between just wanting something fast and filling and actually wanting to cook a homemade meal. It leans on a few staples: leftover chicken, instant ramen, and the half-finished jar of kimchi in the fridge. Still, the result tastes like something you meant to make all along.

This isn’t the kind of ramen that takes hours. No broth simmering on the stove all day. No special toppings that need preparing. Just garlic, kimchi, a spoonful of gochujang, and you’re already halfway there. I like it spicy, but you can adjust the heat to suit your mood—or whoever else you might be feeding.

Kimchi ramen is one of those back-pocket meals that works even when your fridge is looking sparse. Sometimes I make it with tofu instead of chicken, add a soft-boiled egg or Ramen Egg when I have one, or toss in spinach for a bit of healthy green veg. It’s versatile, quick, and dependable.

Ingredients Notes

The ingredient list is short and flexible, which is part of what makes this dish such a regular in my kitchen. You can most likely find everything you need at a regular grocery store. All the ingredients you need are shown in the image below.

You can find gochujang in the international foods aisle of most supermarkets these days, and kimchi in the produce aisle. 

For the noodles, you can use the instant kind without the flavor packets or regular dried ramen noodles, but fresh ramen noodles are the best if you have access to them. 

How To Make Kimchi Ramen Noodles

This dish comes together quickly and easily, even if you’re multitasking or barely paying attention. Here’s the basic flow:

1. If you’re using dried or fresh ramen, cook them according to the package directions. 
2. Sauté garlic and kimchi.
3. Add broth, gochujang and soy sauce and simmer for a few minutes.
4. Add the shredded chicken and let it heat through in the broth.
5. If you’re using instant noodles, add them to the broth and cook for 3 minutes or so until tender. Or just add your cooked noodles and let them heat up in the broth.
6. Spoon everything into bowls and finish with chopped green onions.

Expert Tips for Success

Even though this recipe is simple, a few small choices make a big difference in the final bowl. Here are a few things that help:

• Use older kimchi for more flavor. Fresh kimchi is great for snacking, but aged kimchi gives this dish a stronger, deeper taste.
• Taste as you go. Gochujang varies in heat, so start small and add more if needed.
• Don’t overcook the noodles. Pull them as soon as they’re tender so they don’t soak up too much broth.
• Add a soft-boiled egg or ramen egg if you want to bulk it up a little.
• You can use vegetable broth and tofu instead of chicken to make this vegetarian.

More Ways to Use Ramen Noodles

Ramen noodles are cheap, easy, and always ready when you are. They obviously make great soups. If you like this one, try Chicken Katsu Ramen or Gochujang Ramen. 

But ramen noodles are way more versatile than they get credit for, going way beyond soup. Try them in Garlic Chili Oil Noodles, Peanut Sauce Beef and Ramen Noodles, or Spicy Shrimp in a Ramen Noodle Nest. 

You can also use them in cold dishes like chilled Ramen Salad.