Spicy Ramen Noodles
Spicy Ramen Noodles using pantry staples that comes together in just 30 minutes. This easy, adaptable ramen recipe will be your go-to for better-than-takeout weeknight meals.
Servings: 4
Equipment
- Dutch oven or stockpot
Ingredients
- 2 Tbsp. sesame oil
- 1 Tbsp. minced fresh garlic
- 2 tsp. freshly grated ginger
- 1 1/2 tsp. chili flakes
- 1 to 2 Tbsp. vegetable oil
- 6 oz. shiitake mushrooms, tough stems removed
- 1 bunch green onions, divided
- 1 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 2 tsp. fish sauce
- 4 cups vegetable broth
- 4 (3-oz.) packs dry ramen noodles (seasoning packs discarded)
- 3/4 cup frozen shelled edamame, thawed
- Optional toppings: fresh basil or cilantro, bean sprouts, soft-boiled egg
Instructions
- Heat sesame oil in a stockpot or Dutch oven over medium-low. Once warm, add garlic, ginger, and chili flakes. Cook 5 minutes, stirring occasionally, until aromatic. Transfer garlic-chili oil to a bowl.
- Add vegetable oil to pot and increase heat to medium-high. Add mushrooms; cook 6 to 7 minutes, stirring occasionally, until golden. Roughly chop two thirds of green onions and add to pan (reserve remaining for garnish); cook 2 minutes. Stir in rice vinegar, and scrape up any browned bits stuck to the bottom of pan.
- Add soy sauce, fish sauce, and broth; bring to a boil. Add noodles, reduce heat, and simmer, uncovered, until noodles are cooked, about 3 to 5 minutes. Stir in reserved garlic-chili oil and edamame.
- Divide into four bowls and add remaining thinly sliced green onion, plus other garnishes of choice.
Notes
- 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.
Nutrition
Serving: 1bowl | Calories: 409kcal | Carbohydrates: 48g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Sodium: 980mg | Fiber: 5g | Sugar: 5g