Ramen Noodle Doughnuts with Soy Glaze
Ramen Noodle Doughnuts with Soy Glaze
Ingredients
For the Ramen Doughnuts
- 2 instant ramen noodle packages, seasoning packets discarded
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups vegetable oil, for frying
For the Soy Glaze
- 1/4 cup soy sauce
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes, optional
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 1 green onion, thinly sliced
Instructions
- 1
Cook the instant ramen noodles according to package directions, but do not use the seasoning packets. Drain the noodles very well and let them cool slightly in a large bowl.
⏱️ 5 min
- 2
To the cooled ramen noodles, add the beaten eggs, all-purpose flour, cornstarch, sliced green onions, garlic powder, onion powder, black pepper, and salt. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the noodles are evenly coated.
⏱️ 5 min
- 3
Lightly flour a clean work surface. Take about 1/4 cup of the ramen mixture, form it into a ball, then gently flatten it into a disc. Use your finger or a small round cutter to create a hole in the center, forming a doughnut shape. Repeat with the remaining mixture. You should get approximately 8 doughnuts.
⏱️ 10 min
- 4
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350
- 5
Carefully place 2-3 ramen doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per side, or until they are golden brown and crispy. Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining doughnuts.
⏱️ 10 min•🌡️ 350
- 6
While the doughnuts are frying, prepare the soy glaze. In a small saucepan, whisk together the soy sauce, water, granulated sugar, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and optional red pepper flakes.
⏱️ 2 min
- 7
Bring the glaze mixture to a simmer over medium heat, stirring constantly until the sugar dissolves and the glaze thickens slightly, about 2 to 3 minutes. Remove from heat.
⏱️ 3 min
- 8
Dip each warm ramen doughnut into the soy glaze, or brush the glaze generously over them. Ensure they are evenly coated.
⏱️ 3 min
- 9
Garnish with toasted sesame seeds and additional thinly sliced green onion, if desired. Serve immediately and enjoy this unique savory treat!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ramen Noodle Doughnuts with Soy Glaze
Ingredients
For the Ramen Doughnuts
- 2 instant ramen noodle packages, seasoning packets discarded
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 4 cups vegetable oil, for frying
For the Soy Glaze
- 1/4 cup soy sauce
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes, optional
For Garnish (Optional)
- 1 tablespoon sesame seeds, toasted
- 1 green onion, thinly sliced
Instructions
- 1
Cook the instant ramen noodles according to package directions, but do not use the seasoning packets. Drain the noodles very well and let them cool slightly in a large bowl.
⏱️ 5 min - 2
To the cooled ramen noodles, add the beaten eggs, all-purpose flour, cornstarch, sliced green onions, garlic powder, onion powder, black pepper, and salt. Mix thoroughly with your hands or a spoon until all ingredients are well combined and the noodles are evenly coated.
⏱️ 5 min - 3
Lightly flour a clean work surface. Take about 1/4 cup of the ramen mixture, form it into a ball, then gently flatten it into a disc. Use your finger or a small round cutter to create a hole in the center, forming a doughnut shape. Repeat with the remaining mixture. You should get approximately 8 doughnuts.
⏱️ 10 min - 4
In a deep pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 5 min•🌡️ 350 - 5
Carefully place 2-3 ramen doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes per side, or until they are golden brown and crispy. Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining doughnuts.
⏱️ 10 min•🌡️ 350 - 6
While the doughnuts are frying, prepare the soy glaze. In a small saucepan, whisk together the soy sauce, water, granulated sugar, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and optional red pepper flakes.
⏱️ 2 min - 7
Bring the glaze mixture to a simmer over medium heat, stirring constantly until the sugar dissolves and the glaze thickens slightly, about 2 to 3 minutes. Remove from heat.
⏱️ 3 min - 8
Dip each warm ramen doughnut into the soy glaze, or brush the glaze generously over them. Ensure they are evenly coated.
⏱️ 3 min - 9
Garnish with toasted sesame seeds and additional thinly sliced green onion, if desired. Serve immediately and enjoy this unique savory treat!
⏱️ 2 min