2 cakes dry instant ramen noodles (approx. 140 g)

2 tablespoons sesame oil

2 green onion stalks, thinly sliced (green and white parts separated)

5 garlic cloves, minced

½ teaspoon chili flakes or coarse chili powder

2 tablespoons white sesame seeds

2 tablespoons light soy sauce

1 tablespoon oyster sauce (or vegetarian oyster sauce)

1 teaspoon cornstarch (optional, for thickening)

¼ cup water

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Boil the ramen noodles until al dente (about 2–3 minutes). Drain and set aside.
In a pan, toast the sesame seeds over medium heat until golden and fragrant (about 2 minutes). Remove and set aside.
Heat sesame oil in the same pan. Add white parts of the green onions and garlic; sauté for 1–2 minutes until fragrant.
Sprinkle in chili flakes and stir for another 30 seconds.
In a bowl, whisk together soy sauce, oyster sauce, cornstarch (if using), and water.
Add cooked noodles to the pan, then pour in the sauce. Toss to coat and simmer for 1–2 minutes until sauce thickens slightly.
Remove from heat. Stir in toasted sesame seeds and green parts of scallions. Serve immediately.

Add soft-boiled egg, tofu, or chicken for extra protein.

Toss in quick-cooking vegetables like spinach or bok choy in the final minutes.

Use tamari and gluten-free noodles to make it gluten-free.

Adjust chili flakes or add hot sauce for extra heat.

Not freezer-friendly—store in fridge and reheat with splash of water.