Fried Ramen Noodle Snack
Fried Ramen Noodle Snack is a easy Japanese recipe that serves 2. 350 calories per serving. Recipe by Nick DiGiovanni on YouTube.
Prep: 12 min | Cook: 8 min | Total: 30 min
Cost: $1.25 total, $0.63 per serving
Ingredients
- 1 package Instant Ramen Noodles (any flavor, discard the seasoning packet)
- 2 cups Vegetable Oil (high smoke‑point oil such as canola, peanut, or sunflower)
- 1 tsp Salt (optional, for light seasoning after frying)
- 1 tbsp Soy Sauce (optional drizzle for flavor)
Instructions
Boil the Ramen
Bring a pot of water to a rolling boil, add the ramen noodles, and cook for 3‑4 minutes until just tender, following the package directions.
Time: PT5M
Drain and Dry
Drain the noodles in a colander, rinse briefly with cold water to stop cooking, then spread them on a layer of paper towels and pat dry thoroughly.
Time: PT5M
Heat the Oil
Fill a deep‑frying pot with vegetable oil to a depth of about 2‑3 inches. Heat over medium‑high until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the Noodles
Working in small batches, gently lower the dried noodles into the hot oil. Fry for 2‑3 minutes, stirring occasionally, until they puff up and turn golden‑brown and crispy.
Time: PT3M
Temperature: 350°F
Drain and Season
Remove the fried noodles with the slotted spoon and place on fresh paper towels to drain excess oil. While still hot, sprinkle with salt and drizzle with soy sauce if desired.
Time: PT2M
Serve
Transfer the crispy ramen to a serving plate and enjoy while warm. They are best eaten within 15 minutes for maximum crunch.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 7 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by omitting soy sauce
Allergens: Wheat, Soy
Ingredient Substitutions
- Instead of Instant Ramen Noodles: gluten‑free ramen noodles, dry wheat noodles
- Instead of Vegetable Oil: canola oil, peanut oil, sunflower oil
- Instead of Salt: sea salt, kosher salt
- Instead of Soy Sauce: tamari (gluten‑free), coconut aminos
Equipment Needed
- Large Pot
- Colander
- Paper Towels
- Deep Frying Pot or Heavy‑Bottomed Pot
- Candy or Deep‑Fry Thermometer
- Slotted Spoon or Spider Strainer
- Serving Plate
Critical Steps — Do Not Skip
- Dry the boiled noodles completely before frying.
- Maintain oil temperature at 350°F throughout frying.
Chef Tips from the Video
- Use a high smoke‑point oil for the cleanest flavor.
- Add a pinch of garlic powder or toasted sesame seeds after frying for extra aroma.
- For extra puffiness, briefly toss the noodles in a little cornstarch before frying.
Troubleshooting
Noodles turn soggy instead of crispy.
Make sure the noodles are completely dry before frying and that the oil is at 350°F. Fry in small batches to avoid temperature drop.
Noodles burn quickly.
Reduce oil temperature to 325‑330°F and shorten frying time. Remove noodles as soon as they turn golden.
Oil splatters.
Pat noodles dry thoroughly and add them gently using a slotted spoon. Do not drop them from height.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑crisp in a hot oven (300°F) for 5 minutes before serving.
Freezer: Not recommended; texture degrades after freezing.
Room temperature: Best consumed immediately; will lose crunch after 30 minutes at room temperature.
Make-Ahead Tips
- Cook and dry the ramen noodles up to 24 hours in advance; keep them in a single layer on parchment paper in the fridge.
- Oil can be pre‑heated and kept at 350°F for a short period; monitor temperature closely.
Frequently Asked Questions
What is the cultural significance and history of deep fried ramen in Japanese snack culture?
While traditional ramen is a soup dish, Japanese street food vendors have long experimented with fried noodle snacks. Deep‑fried ramen became popular as a quick, crunchy treat for schoolchildren in the 1990s, offering a nostalgic, portable snack that mimics the texture of tempura‑style foods.
What are the traditional regional variations of fried noodle snacks in Japan?
In Osaka, fried udon strips called "yaki‑udon" are seasoned with soy sauce and bonito flakes. In Tokyo, "abura‑soba" features thin noodles tossed in oil and soy‑based sauce. Deep fried ramen is a modern twist that borrows the crispiness of these regional snacks.
How is deep fried ramen traditionally served in Japanese school snack settings?
It is usually served in small paper bags or on a plate, lightly salted, and eaten warm straight from the fryer. Occasionally a drizzle of soy sauce or a sprinkle of furikake is added for extra flavor.
What occasions or celebrations is deep fried ramen associated with in Japanese culture?
Deep fried ramen is not tied to formal celebrations but is a popular after‑school treat and is often found at festivals, school fairs, and convenience‑store snack aisles as a quick bite.
What other Japanese dishes pair well with deep fried ramen as a snack?
It pairs nicely with a cold glass of barley tea, a side of edamame, or a small serving of pickled ginger. For a more substantial snack, serve alongside takoyaki or yakitori.
What are the most common mistakes to avoid when making deep fried ramen at home?
The biggest errors are not drying the noodles enough, overcrowding the oil, and letting the oil temperature drop too low. Each of these leads to soggy or unevenly cooked noodles.
Why does this deep fried ramen recipe use 350°F oil instead of a higher temperature?
350°F is hot enough to quickly puff the noodles and create a golden crust without burning the thin strands. Higher temperatures can cause the exterior to char before the interior becomes fully crisp.
Can I make deep fried ramen ahead of time and how should I store it?
Yes, you can fry the noodles, let them cool, and store them in an airtight container in the refrigerator for up to 2 days. Re‑crisp them in a 300°F oven for 5 minutes before serving.
What texture and appearance should I look for when deep frying ramen?
The noodles should puff up, turn a light golden‑brown, and feel crisp to the bite. They should be dry, not oily, and retain a slightly airy interior.
What does the YouTube channel Nick DiGiovanni specialize in?
The YouTube channel Nick DiGiovanni focuses on creative, science‑based cooking tutorials, quick‑turn recipes, and culinary challenges that blend classic techniques with modern twists for home cooks.
How does the YouTube channel Nick DiGiovanni's approach to Japanese-inspired snacks differ from other cooking channels?
Nick DiGiovanni often emphasizes simplicity, cost‑effectiveness, and experimental twists—like turning instant ramen into a deep‑fried snack—while many other channels stick to traditional preparation methods. His style encourages viewers to repurpose pantry staples in unexpected ways.
Last updated: August 21, 2026
