Ingredients
Method
Bring a medium saucepan of water to a boil. Add the ramen noodles and cook for 2–3 minutes until just tender. Reserve ¼ cup of the cooking water, then drain the noodles.
In a small bowl, whisk together the soy sauce, honey, sesame oil, garlic, ginger, cornstarch, water, black pepper, and crushed red pepper flakes if using.
Heat a large skillet over medium heat. Pour in the sauce mixture and cook for about 2 minutes, stirring constantly until it begins to thicken and become glossy.
Add the drained ramen noodles to the skillet. Toss continuously until every noodle is evenly coated with the sauce.
If the sauce becomes too thick, stir in a tablespoon of the reserved noodle water at a time until it reaches a silky consistency.
Remove from the heat immediately. Garnish with sliced green onions and sesame seeds before serving.
Notes
Do not overcook the ramen since it will continue cooking in the sauce.
Fresh garlic and fresh ginger provide the best flavor, but jarred garlic and ground ginger work in a pinch.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet with a splash of water or microwave in 30-second intervals, stirring between each.
Fresh garlic and fresh ginger provide the best flavor, but jarred garlic and ground ginger work in a pinch.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet with a splash of water or microwave in 30-second intervals, stirring between each.