86% would make this again

Stir Fried Instant Noodles

Q: What do I need to make stir fried instant noodles?

To make stir fried instant noodles you need plain instant noodles (discard the seasoning), minced pork or another protein, garlic, chilli, light soy sauce and oyster sauce plus Thai basil for fresh flavour. Users often also add a touch of fish sauce and a bit of sugar to balance the flavours and some water or noodle cooking water to help the sauce coat the noodles. A hot pan or wok and high heat make the dish taste best.

Q: How do you make stir fried noodles not soggy?

Cook your instant noodles just until tender then drain them very well before stir frying so they do not add extra water to the pan. Make sure the pan is hot and the pork browns first then add the noodles and sauces quickly so everything cooks at high heat without steaming down and becoming mushy.

Q: Can I use other meats instead of minced pork?

Yes many people substitute minced chicken, minced beef or even prawns if they prefer and the method stays the same. Cook the protein first, then add garlic and chilli, sauces and noodles. Just keep in mind different meats may cook faster or slower so adjust your timing accordingly.

Q: What sauce goes best with stir fried instant noodles?

The most common combo that home cooks recommend is light soy sauce for salt and colour, oyster sauce for body and umami, a dash of fish sauce for savoury depth and a little sugar to balance everything gently. Some people add a splash of dark soy sauce for deeper colour or a squeeze of lime at the end for brightness.

Q: How do I keep the Thai basil flavour strong?

Add the Thai basil right at the end, just off the heat, so the leaves wilt slightly but still keep their aroma and vibrant colour. If basil is added too early it can lose flavour and turn dull which many home cooks say makes the dish less punchy.

Q: Why are my stir fried instant noodles chewy?

If the noodles are chewy it’s usually because they were not boiled long enough before stir frying or were not separated well before hitting the hot pan. Let them soften a little in boiling water, then drain and toss them in with the other ingredients quickly so they finish cooking evenly but stay tender.

Q: What vegetables can I add to stir fried instant noodles?

People often add quick-cooking veg like sliced bell peppers, baby corn, snow peas or bok choy because they still stay crisp and bright in a fast stir fry. Just keep the pieces small and add them after the pork has started browning so they cook quickly without getting soft.

Vish G

January 12, 2026

When hunger hits fast these Stir Fried Instant Noodles with minced pork and Thai basil are ready to save the day. They are bold, speedy and far too good for something that starts with a noodle packet. Sometimes you need an easy dinner or lunch recipe that’s fresh but without the fuss.

PREP TIME

10 MIN

COOK TIME

10 MIN

SERVINGS

Ingredients

2 packs instant noodles, seasoning packets discarded
225 g or 8 oz minced pork with some fat
3 cloves garlic, finely chopped
1 to 2 fresh red chillies, finely chopped, adjust to taste
1 tablespoon vegetable oil
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce for colour, optional
1 teaspoon sugar
1 teaspoon fish sauce, optional but recommended
1 large handful Thai basil leaves
2 tablespoons water or noodle cooking water

Instructions

Bring a pot of water to a boil and cook the noodles just until tender, about one minute less than the packet suggests then drain well and set aside.
Heat a wide pan or wok over high heat and add the oil. Once hot, add the minced pork and spread it out. Let it cook without stirring for about one minute so it browns properly.
Add the garlic and chillies and stir for about 30 seconds until fragrant.
Stir in the soy sauce, oyster sauce, dark soy sauce if using, sugar and fish sauce. Let the pork cook for another minute so it absorbs the flavours.
Add the drained noodles and the water. Toss everything together quickly so the noodles are well coated and glossy.
Cook for one to two minutes, stirring gently until the noodles are hot and evenly mixed with the pork.
Turn off the heat, add the Thai basil and toss just until wilted.
Serve immediately while hot and fragrant.