Spicy Ramen Noodles
A vibrant fusion of heat and savoriness, this quick and customizable spicy ramen noodles recipe offers an explosion of flavor and comfort, perfect for any meal.
Ingredients
For the ramen
- 2 packs ramen noodles
For the sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes
- 2 cups chicken broth substitute with vegetable broth for vegetarian option
- 1/2 cup water
- 1/4 teaspoon black pepper to taste
Toppings
- 1 piece boiled egg (optional, for topping)
- 2 stalks green onions, chopped for garnish
- 1 tablespoon sesame seeds (optional) for garnish
Instructions
Preparation
- Heat a large pot of water on the stove until it comes to a rolling boil.
- Once boiling, add the ramen noodles and cook according to package instructions (usually 3-4 minutes).
- Drain cooked noodles and set aside.
Make the sauce
- In a large skillet or wok, heat vegetable oil over medium heat.
- Add sesame oil and swirl to combine.
- Add minced garlic and sauté for about 30 seconds.
- Add minced ginger and cook for another 30 seconds.
- Stir in gochujang and cook for 1-2 minutes.
- Add soy sauce, rice vinegar, brown sugar, and chili flakes, stirring until sugar dissolves.
- Pour in chicken broth and stir continuously to keep sauce consistent.
- Add water and bring to a gentle simmer for 3-4 minutes.
Combine
- Add cooked ramen noodles to the sauce and toss thoroughly.
- Allow to cook in sauce for an additional 2-3 minutes.
- Taste and adjust seasoning with freshly cracked black pepper.
Serving
- Serve noodles in bowls, topping each with sliced boiled egg, green onions, and sesame seeds.
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Notes
For a vegetarian version, substitute chicken broth with vegetable broth. Feel free to adjust gochujang and chili flakes to your spice preference. Store leftovers in an airtight container in the fridge for up to three days.