Spicy Ramen Noodles
Looking for a quick and satisfying Japanese-inspired meal? Look no further! This Spicy Ramen Noodles recipe gets ready in 30 minutes, delivering bold flavors and comforting warmth. Perfect for those who crave a little heat in their meals, this dish combines the goodness of ramen noodles with an irresistible spicy kick.
❤️ You’ll Love This Spicy Ramen Noodles
- Flavor & Texture:
- The tender ramen noodles swim in a flavorful, spicy broth.
- A satisfying contrast of soft and slurp-worthy noodles against the bold and zesty broth.
- Warm and Inviting: The aroma of ginger, garlic, and Serrano pepper is very inviting. The warmth of these fragrant ingredients, along with rich flavors, offer a comforting and soothing meal.
- Perfect for Spice lovers: Designed to please those who crave a little heat, Spicy Ramen Noodles are the perfect remedy for spice lovers. The flavors are enhanced by the unique tang of Gochujang hot sauce, offering a satisfying kick that lingers with each bite.
🧾 Ingredient Notes
- Ramen Noodles: The heart of this dish, ramen noodles provide a comforting and slurp-worthy base for the spicy broth. Use premade ramen noodles, discarding the seasoning sachets.
- Ginger, Garlic, and Serrano Pepper: These ingredients add fragrance and depth of flavor to the broth. In contrast, serrano pepper adds a fiery kick to the broth.
- Mushrooms, bell pepper, and Scallions: Baby Bella mushrooms add a savory and earthy element to the broth. At the same time, bell pepper adds sweetness and balances the heat of the dish. Spring onions add a burst of freshness and color.
- Tomato Paste and Soy Sauce: It adds a hint of tanginess and enhances the broth’s complexity. Soy sauce adds umami flavor to the broth with soy sauce.
- Gochujang Hot Sauce: Gochujang hot sauce adds bold and spicy flavors. Most people confuse Gochujang hot sauce with Gochujang paste. Note that the two are different.
- Vegetable Stock: Create a flavorful and aromatic base by using vegetable stock. Instead of buying veggie stock packs, I prefer to use ‘Better than bouillon vegetable base’. I always keep a jar of it in the refrigerator. You just have to mix it up in hot water and your vegetable stock is ready.
👩🍳 How To Make Spicy Ramen Noodles? (Pics)
Cooking Ramen Noodles:
1, 2) Cook the ramen noodles as per the package instructions. Once cooked, set them aside.
Making Spicy Ramen Noodles Broth:
1, 2) Heat oil in a pot over medium heat. Add minced ginger, minced garlic, and finely chopped Serrano pepper. Sauté for about a minute until raw smell of ginger garlic goes away.
3, 4) Add the finely chopped Baby Bella mushrooms and bell pepper into the pot. Add a pinch of salt to help soften the vegetables. Cook for 2-3 minutes until the vegetables are slightly tender.
5, 6) Stir in soy sauce, Gochujang hot sauce, and tomato paste. Mix well as the mixture starts to bubble and blend the flavors.
7, 8) Pour in the vegetable stock, and bring the broth to a gentle boil. Allow it to simmer for 8-10 minutes, allowing the flavors to meld together.
9) Look for the sign of oil floating on the surface of the broth. It means the broth is cooked perfectly.
10) Add the chopped scallions (spring onions) to the broth.
11) Turn off the stove and carefully transfer the flavorful broth to a serving bowl.
12) Place the cooked ramen noodles in the bowl with the broth. Add Toppings of your choice and serve.
💭 Expert Tips For Spicy Ramen Noodles
- Make sure you use Gochujang hot sauce, not Gochujang paste. The hot sauce adds the right amount of kick.
- If use Gochujang paste then use less amount as the paste has intense flavor than sauce.
- Make sure you don’t overcook ramen noodles. Keep an eye on it, no one likes mushy, overcooked noodles.
- Though I prefer using sesame oil for this recipe, you can also use any other oil.
- Adjust the quantity of serrano pepper and Gochujang hot sauce as per your preferred spice level.
- Customize your bowl by adding toppings that suit your taste. Don’t hesitate to get creative and experiment with different textures and flavors.
🥣 Storage Instructions
- Make ahead: I recommend making only broth ahead of time and store in the refrigerator. At the time of serving, you’ll need to cook ramen noodles and heat up the broth.
- Leftovers can be stored in the refrigerator for up to 3 days. Keep in mind that noodles will soak up some of the broth and becomes extra tender.
📖 Add-ons, Toppings For Spicy Ramen
- Egg: Add sliced soft-boiled egg for a protein boost and extra richness.
- Tofu: Fried or pan-fried crispy tofu adds a protein boost for vegetarian and for those who doesn’t eat eggs.
- Nori: Enhance the umami flavors by sprinkling shredded nori seaweed over the noodles.
- Oil: Add a drizzle of chili oil or oil crunch to infuse aroma and depth of flavor.
- Sesame seeds: For a delightful crunch, sprinkle a dash of sesame seeds over the dish.
- Bamboo Shoots: Sliced or shredded cooked, seasoned bamboo shoots offer a crunchy texture and mild earthy flavor.
- Kimchi: Kimchi adds a spicy and tangy element to the broth.
- Bean Sprouts: Fresh bean sprouts add crunch and a refreshing contrast to the warm broth.
- Veggies:
- Bok choy: slice in half and add into the broth along with scallions and cook for 1 minute only.
- Spinach or other greens: Add along with scallions and let the greens wilt.
- Edamame: Steamed, seasoned edamame
- Grilled or pickled vegetables
- Raw vegetables that are thinly sliced like carrots, cabbage, radish add a nice crunch.
Did you try this spicy ramen noodles recipe? I’d love to hear about it! Leave a review in the comment section below.
Spicy Ramen Noodles
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 2 (3 oz) Packets Ramen noodles, discard seasoning sachets
- 2 tablespoons Oil, sesame oil is recommended
- 1 tablespoon Ginger, minced
- 1 tablespoon Garlic, ~ 3 large cloves, minced
- 1 Serrano pepper, finely chopped
- 1 cup Babybella mushrooms, finely chopped
- ½ cup Capsicum (Green bell pepper), finely chopped
- ½ teaspoon Salt, or to taste
- 2 tablespoons Tomato paste
- 2 tablespoons Gochujang hot sauce
- 2 tablespoons Soy sauce
- 4 cups Vegetable broth
- ½ cup Scallions, chopped
Instructions
- Cook the ramen noodles as per the package instructions. Once cooked, set them aside.
- Heat oil in a pot over medium heat. Add minced ginger, minced garlic, and finely chopped Serrano pepper. Sauté for about a minute until raw smell of ginger garlic goes away.
- Add the finely chopped Baby Bella mushrooms and bell pepper into the pot. Add a pinch of salt to help soften the vegetables. Cook for 2-3 minutes until the vegetables are slightly tender.
- Stir in soy sauce, Gochujang hot sauce, and tomato paste. Mix well as the mixture starts to bubble and blend the flavors.
- Pour in the vegetable stock, and bring the broth to a gentle boil. Allow it to simmer for 8-10 minutes, allowing the flavors to meld together.
- Look for the sign of oil floating on the surface of the broth. It means the broth is cooked perfectly.
- Add the chopped scallions (spring onions) to the broth.
- Turn off the stove and carefully transfer the flavorful broth to a serving bowl.
- Place the cooked ramen noodles in the bowl with the broth.
- Add Toppings of your choice and serve.
Notes
- Make sure you use Gochujang hot sauce, not Gochujang paste. The hot sauce adds the right amount of kick.
- If use Gochujang paste then use less amount as the paste has intense flavor than sauce.
- Make sure you don’t overcook ramen noodles. Keep an eye on it, no one likes mushy, overcooked noodles.
