spicy ramen noodles

Better than take out, FULL of flavor, and cooks up in 10 minutes! Sesame noodles are a must for a quick lunch or dinner!

Spicy Ramen Noodles

noodles

Tbsp vegetable or canola oil

scallions, (thinly sliced,

garlic cloves, (minced (about 2 Tbsp))

Tbsp ginger paste (or 1 inch ginger, peeled and finely grated)

Tbsp low-sodium soy sauce

tsp fish sauce

mirin

tsp sesame seds

Tbsp chili onion crunch

Heat a large wok or skillet over high heat, then add canola oil. When hot add thinly sliced whites of scallions (about ⅓ cup) and sauté, stirring often, 1 minute. Add minced garlic and ginger paste (or fresh ginger) and cook 1 minute more.

To the pan, add cooked ramen noodles, soy sauce, mirin, and fish sauce, then toss to thoroughly coat. Add remaining thinly sliced scallions (the green part!), reserving just a few for garnish, and 1-2 Tbsp of chili sauce (depending on how spicy you like it). Give one final toss, then divide equally into bowls. Top each serving with sesame seeds, more scallions, and a drizzle of chili garlic sauce if wanted. Serve immediately, though these are just as delicious room temperature or even cold!

Easy Ram Don Jjapaguri recipe featuring Korean spicy noodles made in under 15 minutes with ribeye steak, ramen and udon noodles, and gochujang sauce.

8-Minute Jjapaguri (Easy Ram Don Korean Noodles)

jjajang black bean ramen (Chapagetti or Jjajangmen)

thick-cut ribeye steak

sesame oil

gochujang sauce

scallions

Salt and pepper

Set a large skillet and a medium saucepot on the stovetop. Pour 3 cups of water in the pot. Turn both on high heat.

Cut the ribeye steak into large ¾ -1 inch cubes. Cut out any large chunks of fat, but leave the marbled pieces intact. Salt and pepper the steak chunks liberally. Chop the scallions.

Place the sesame oil in the hot skillet. Once the oil is hot, sear the steak pieces for 2-3 minutes, rotating every minute, until they are cooked to medium-rare. Remove from heat.

Meanwhile, when the water starts boiling, open the noodle packages and drop the noodles into the boiling water. Stir and cook for 2-3 minutes, until almost cooked through. (It might seem like there’s not enough water, but just stir and flip the noodles until they loosen into the liquid.)

Once the noodles are mostly soft, add all the seasoning packets. (If you are sensitive to sodium, use the full black bean seasoning packet and half of the spicy seafood packet.) Add in 1-2 teaspoons of Gochujang hot sauce. Stir and simmer another minute to thicken the sauce.

Finally, mix the seared steak and the pan juices into the noodles. Stir to coat the beef in sauce. Top with fresh scallions and serve warm.

These spicy ramen noodles are saucy and loaded with the flavors of gochujang, onion, garlic and ginger. Enjoy them on their own or top them with fried tofu, crispy chicken or a fried egg.

onion

gochujang, (depending on spice preference)

hoisin sauce

lime juice

garlic

(2-inch) knob ginger

Bring a large pot of water to a boil. Season water with salt then add noodles and cook 1 minute less than specified by package instructions. Reserve 1 cup noodle cooking water; drain noodles and add back to pot.

Add onion, gochujang, hoisin, lime juice, toasted sesame oil, garlic, ginger and ½ cup reserved noodle cooking water to a blender. Blend on high until completely smooth, about 1 minute.

Pour sauce into pot with noodles and toss gently to coat. Place over medium-low heat and cook just until warmed through. Adjust consistency with addition pasta cooking water as needed; season with salt and pepper to taste.

Serve with cilantro and a drizzle of toasted sesame oil.

These spicy ramen noodles are so easy to make, ready in about 20 minutes and full of flavor. Serve as is or with your favorite veggies and choice of protein. I love tofu, ground beef, or chicken!

ramen noodles

green onion (just the white/light green part)

ginger

soy sauce

chili garlic sauce

sriracha (more or less to taste)

honey, maple syrup or brown sugar

rice vinegar

taaspoons toasted sesame oil

red pepper flakes

cook noodles

Bring a pot of water to a boil and cook noodles according to package instructions.

saute onion

Add the chopped green onion, ginger, garlic and oil to a small sauce pan and saute for about 3-5 minutes.

whisk sauce

Add in all remaining sauce ingredients and whisk well. Simmer over low heat for about 5 minutes.

combine with noodles

Combine the cooked noodles with the sauce and let simmer for a few minutes to let the flavors blend.

taste

Taste and adjust flavors as desired. Serve with fresh green onion, cilantro and more red pepper flakes to taste!

Flavor was amazing! We added stir fry veggies and shrimp… definitely will be in our meal rotation! This is a must try

I made this tonight &amp; it was amazing!! I ate two large bowls and fell into hybernation mode shortly after. I did add some spicy Korean hot sauce, only because I love my noodles really spicy. Thank you for sharing this recipe!

This recipe is killer!!!   Made it a hundred times.   I make homemade ramen and use these noodles in the soup.   I’m no chef, I’m just a Mom that loves to cook.   It is very spicy, I half all the spicy ingredients.   You can always add more honey to get to the spice level you want.  Definitely try this recipe!!!

This was excellent and super easy.  The only thing is that it was super salty.  I must have done something wrong.

Loved the sauce flavors. I cooked my brown rice ramen noodles in homemade chicken stock and added thinly sliced red onion, green pepper, red and green cabbage and carrots along with some leftover chicken. Called it my Chinese chicken soup cure for Covid.  I used plenty of sambal oelek for some sinus clearing factor.

I really liked this. I had something similar in Chicago last week and wanted to replicate it. This was pretty darn close. Thank you for a great recipe.

This was so quick and yummy and hit the perfect spot in my belly!

Easy, quick and delicious recipe! I made this with rice vermicelli noodles and it was perfect.

I am so glad I didn't stop and buy some ramen, decided to stop and the grocery store &amp; I came across your recipe,  I have to say this is every taste I was craving. Delicious!!!!

This spicy ramen is a fantastic recipe.  It is fairly quick to pull together and the sauce is delicious.  I like to make mine on the spicy side, add in all my favorite veggies and top it off with a fried egg.  I keep a bag of brown rice ramen noodles in my staples just to make a recipe like this.  Thank you for sharing!

If you’ve ever wished for a spicy bowl of ramen that’s both comforting and simple to make, this recipe is for you. Let’s face it—most instant noodles don’t always give us the flavor and freshness we crave. That’s why I made this homemade spicy ramen noodles recipe; it’s quick to put together, full of fresh ingredients, and the spice level is just right.

Spicy Ramen Noodles Recipe

Bone Broth

Noodles

Eggs

Leek (Half Stem)

Chicken Breast

Enoki Mushrooms

Baby Bok Choy

Young Peas

Carrot (Medium)

Avocado

Chili

Prepare Ingredients

Gather all the ingredients and chop your vegetables. Set them aside for easy access while cooking. This makes cooking fast and convenient.

Boil Noodles

Cook the noodles separately, then drain and set them aside. This way, they won’t get soggy while you finish the broth.

Cook Chicken

Slice the chicken breast into thin strips. In a pan, brown the chicken and set them aside. You can use pre-cooked chicken, but browning the raw chicken directly in the pan adds depth to the flavor.

Add in Vegetables

Add in your veggies like bok choy and enoki mushrooms. Let them simmer until they’re tender, then add the noodles. Assemble everything in a bowl and pour boiling broth over it. Top it with avocado slices and cooked egg.

CAN'T WAIT TO TRY MANY OF THESE RECIPES, THEY ALL DELICIOUS.

Make these one-pot vibrant spicy ramen noodles with veggies, chili crisp, and a delicious sauce for a quick and easy dinner or side dish. Keep the dish vegetarian or add chicken, meat or shrimp.

Spicy Ramen Noodles With Chili Crisp (18 Min-One Pot)

olive oil ((or vegetable oil))

green onion,

sweet bell peppers, Note 1 ((~2 large peppers))

¼ cups water ((add

chili crisp

Shaoxing wine

peanut butter

brown sugar ((or honey

MAKE SAUCE: Mix all sauce ingredients in a small bowl or cup Set aside.

SAUTE VEGETABLES: Heat oil to medium-high heat in large pan. Add green onions and peppers. Cook for 2-3 minutes just until softened. They will cook more when adding sauce and cooking the noodles.

ADD SAUCE: Pour sauce over vegetable mixture. Stir for 2 minutes to coat evenly. Sauce will thicken slightly.

COOK NOODLES IN SAME PAN: Move vegetable mixture to one half of pan. Add 1 ¼ cup/300 ml water to other half of pan. Let it come to a boil. Add 2 packages (total 170 grams/6 ouncesl) of broken up ramen or instant noodles to water. Let boil for 2-4 minutes (see package timing), stirring occasionally, until softened and water is mostly absorbed. If noodles seem dry, add a little more water. The end result should be soft but slightly chewy noodles.

FINISH: Lower heat to medium heat on stovetop. Toss cooked noodles and veggies together. If you are adding a cooked protein, add it now Note 4. Taste and add a pinch of black pepper or salt if needed. Garnish with your choice of chopped green onions, more chili crisp, chopped fresh cilantro and/or sesame seeds on top of the noodles. Serve hot or at room temperature.

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