Time Required: 20 minutes

Amped Up Ramen Noodles

A quick and easy way to dramatically improve your ramen eating experience.

Get Started


You can easily remove the eggplant, zucchini, bell pepper, jalapeño, and/or mushrooms or substitute them with whatever vegetables you prefer. Just cut them into bite-sized pieces and prepare the same way.

The egg, green onions, and sesame seeds here are totally optional, but excellent. That being said, you can always leave them out if you're feeling lazy, or you can replace them with any other toppings you prefer.

Basically, the sauce on these noodles really just gives you a good platform to then use to experiment with however you like your ramen. Have fun with it!

Amped Up Ramen Noodles


  • 1 small eggplant
  • 2 zucchini
  • 1 red bell pepper
  • 1 small jalapeño
  • 8 oz fresh mushrooms
  • 1 tbsp olive oil
  • 3 inch piece fresh ginger
  • 4 cloves garlic
  • 1 tbsp sesame oil
  • 6 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 ½ tbsp sriracha
  • 1 tsp sugar
  • 4 bunches ramen noodles
  • 2 tbsp sesame seeds
  • 2 stalks green onions
  • Optional: 1 egg per serving (2-4 eggs)
  • Salt to taste
  • Black pepper to taste


  1. Dice the eggplant, zucchini, bell pepper, and jalapeño into small bite-sized pieces. Slice the mushrooms into bite sized slices if they aren't already.
  2. Peel and finely mince the ginger, then either press or finely mince the garlic.
  3. Finely slice the green onions into thin circles and set aside for later.
  4. Add the sesame seeds to a large nonstick stir fry pan and toast them over medium heat, tossing constantly, until lightly golden brown and toasted. Set aside for later.
  5. In the same large nonstick stir fry pan, heat the olive oil over medium heat, then add the eggplant, zucchini, bell pepper, jalapeño, and mushrooms. Sauté until pieces are cooked through and slightly softened but still hold their structure. Place the cooked vegetables in a large bowl and set aside.
  6. Cook the noodles according to package directions in the same nonstick stir fry pan until just slightly undercooked (a little chewier than you want them to end up). Drain the noodles and set them aside.
  7. Heat the sesame oil in the same large stir fry pan over medium-high heat, then add the garlic and ginger and sauté roughly 2 minutes over medium-high heat until they start to soften.
  8. Add the soy sauce, hoisin sauce, sriracha, and sugar to the garlic and ginger, then turn the heat down to medium and continue to sauté until the sauce thickens slightly and becomes sticky, stirring occasionally to make sure the sugar dissolves completely and the garlic and ginger don't burn.
  9. Add the noodles and the vegetable mixture back to the stir fry pan with the sauce in it and stir until everything is evenly combined and all noodles are coated in the sauce.
  10. Taste the noodles and season with salt and pepper as desired.
  11. If you're using an egg, place one serving of noodles into a bowl and make a small well in the middle of the top of the noodles. Crack an egg into that hole, cover the bowl with an upside-down plate, and microwave the bowl for 2-4 minutes (depending on your microwave and how done you like your egg). Alternately, you can poach an egg and place that on top of the noodles, but microwaving is waaaay easier and still gives you that nice soft egg with a runny yolk.
  12. Top each serving with a pinch of the toasted sesame seeds and a sprinkle of the sliced green onions.