Spicy Ramen Noodles

Spicy Ramen Noodles uses pantry ingredients and comes together in just 30 minutes. These spicy noodles will be your go-to for better-than-takeout weeknight meals. 

Jump to:

• The Ingredients
• Step-by-Step Instructions
• Substitutions/Additions:
• Recipe FAQs:
• How to Store and Reheat:
• More Ramen Recipes to Try:
• Spicy Ramen Noodles

Why You'll Love these Spicy Ramen Noodles

During the winter months, the experience of slurping down a bowl of piping hot ramen is unrivaled. (See my Spicy Miso Ramen for further convincing!)

It's my go-to this time of year, and something I crave constantly. However, it's hard to execute homemade ramen that packs a fraction of the flavor punch as most Japanese restaurants.

In developing this recipe, however, I was determined to create homemade ramen that ONLY uses ingredients I already had on hand, and that came together in 30 minutes.

Now I'm not promising you will have every ingredient on hand, but anything you have to buy will likely be used again. Especially if you make my recipes, like this Sesame Tofu Ramen, on the regular.

These spicy noodles are pure comfort in a bowl, and one of my recent favorites. So let's learn how to make it, shall we?

The Ingredients

Any ramen fan will tell you that it's ALL about the broth, and this recipe is no different. In fact, the noodles are simply a vessel for this chili-spiked, deeply savory broth.

• Ramen: Any variety of fresh or dried ramen noodles work! If making the recipe gluten free, use Lotus Foods Millet & Brown Rice Ramen. 
• Aromatics: Fresh ginger, garlic, and green onion are musts for bolstering the broth. You can either mince or finely grate the fresh ginger
• Chili flakes: This recipe calls for 1 ½ teaspoon of chili flakes, however feel free to scale that amount to your liking. If you're sensitive to spice, reduce to 1 teaspoon.
• Oil: I love using a mix of sesame and vegetable oil. Sesame oil should only be used for low heat cooking since it can easily burn.
• Vinegar: Many classic ramen recipes call for mirin, which is a sweet rice wine used in Japanese cooking. In this recipe, however, feel free to use rice vinegar instead
• Soy Sauce: A must for its salty, umami-rich edge, though feel free to use tamari or coconut aminos instead
• Fish Sauce: This umami POWERHOUSE ingredient that imparts unparalleled salty-savory funk. However, if you don't have it on hand, you can add extra soy sauce in it's place.
• Mushrooms: Perhaps the most umami-rich mushrooms in the game, shiitakes add savory depth and meaty texture. Though really, any mushroom will work here: oyster, cremini, or button mushrooms, for example.
• Broth: Use either vegetable or chicken broth.

See the recipe card for full information on ingredients and quantities.

Step-by-Step Instructions

Step 1: Make a chili-garlic paste. This is a simple mix of sesame oil, fresh garlic, and ginger, but it packs a PUNCH.

The key is to cook the paste over medium-LOW heat to prevent burning. The aromatics and sesame oil are very sensitive to heat, so it's important to not let them burn. Too high heat will render the oil rancid, and impart bitter notes to the garlic.

Step 2: Cook the mushrooms until golden. The mushrooms can handle higher heat, and we actually want them to develop deep golden color.

For best results, avoid stirring too often so they ample contact with the pan. Once golden, stir in two thirds of the green onion and cook until soft.

Step 3: Build the broth. First, add rice vinegar to deglaze the pan. Next, add soy sauce, fish sauce, and broth.

Step 4: Cook the noodles, which should only require a few minutes. Once the noodles are tender, stir in the chili-garlic paste and edamame, and remove from heat.

Divide the spicy ramen noodles evenly into four bowls, deploy your fresh toppers, and enter umami heaven.

Substitutions/Additions:

Think of this more as a blueprint for ramen in which you can get creative with the add-ins and toppings. Read on for some ideas. 

• Veggies: Just about vegetable you have on hand can be added to ramen. For example, matchstick carrots, broccoli, green beans, and any type of mushrooms.
• Protein: In this vegetarian version, edamame adds ample protein, however you can also add chicken, pork, or shrimp.
• Toppings: I go for things that are cooling, crunchy, and/or toasty for texture and flavor contrast. For example, fresh herbs, sprouts, sesame seeds, or a jammy egg.

Recipe FAQs:

How to Store and Reheat:

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Rewarm leftovers either on the stovetop in a pot over medium heat, or in the microwave.
• Freeze: I do not suggest freezing these spicy noodles. The mushrooms do not hold up well after being frozen and reheated.

More Ramen Recipes to Try:

If you make this recipe, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations. And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates.