How to Cook Spicy Ramen

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Ingredients

1Spicy Chicken Ramen

2Spicy Korean Kimchi Ramen

3Spicy Vegetarian Ramen

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Tips and Warnings

Things You'll Need

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References

8 Recipe Ratings

If you're craving noodles that pack a punch, boil ramen noodles and add your favorite spicy base. Try noodles with shredded chicken, sriracha, and ginger for a fun take on comfort food or make vegetarian ramen that gets its heat from spicy kimchi. For another vegetarian option, toss ramen with flavored oil and sliced chilies.

Ingredients

Spicy Chicken Ramen

• 9 ounces (270 g) of ramen noodles
• 4 cups (950 ml) of chicken stock
• 2 cups (470 ml) of water
• 4 cups (560 g) of cooked, shredded chicken
• 2 cloves of garlic, grated
• A 1 inch (2.5 cm) piece of peeled ginger, grated
• 2 tablespoons (30 ml) of soy sauce
• 2 tablespoons (30 ml) of sriracha sauce
• 1 tablespoon (15 ml) of rice vinegar
• Toppings like fresh spinach, sriracha, soft-boiled egg, or Thai chilies

Makes 6 servings

Spicy Kimchi Ramen

• 2 tablespoons (30 ml) of soy sauce
• 1 tablespoon (15 ml) of maple syrup
• 1 tablespoon (15 ml) of rice vinegar
• 1 tablespoon (9 g) of sesame seeds
• 1 teaspoon (5.5 g) of white miso
• 1/2 teaspoon (1 g) of ground ginger
• 1 teaspoon (4.9 ml) of sesame oil
• 6 ounces (180 g) of ramen noodles
• 4 ounces (113 g) of spicy kimchi
• 2 cups (300 g) of cooked vegetables like asparagus, bok choy, or broccoli

Makes 4 servings

Spicy Sesame Ramen with Chilies

• 1 bunch of spring onions or scallions, very thinly sliced, divided
• A 3 in (7.6 cm) piece of peeled ginger, thinly sliced
• 4 thinly sliced garlic cloves
• ¹⁄₂ cup (120 ml) of vegetable or sunflower oil
• 2 5-ounce (142 g) packages of ramen noodles
• 1 tablespoon (14 g) of butter, cut into pieces

For the sesame dressing:

• 1/2 cup (52 g) of thinly sliced serrano peppers with seeds
• ¼ cup (5 g) of finely chopped tender herbs like cilantro, mint, or basil
• 2 tablespoons (30 ml) of low-sodium soy sauce
• 1 tablespoon (15 ml) of unseasoned rice vinegar
• 1 tablespoon (9 g) of toasted sesame seeds
• 1 teaspoon (2 g) of freshly ground black pepper
• ½ teaspoon (3 g) of kosher salt
• ½ teaspoon (2 g) of sugar

Makes 4 servings

Steps

Method 1

Method 1 of 3:

Spicy Chicken Ramen

1. 
   1
   Put all of the ingredients except the noodles into a large pot. Pour 4 cups (950 ml) of chicken stock and 2 cups (470 ml) of water into the pot and set it on the stove. Add 4 cups (560 g) of cooked, shredded chicken along with:

   • 2 cloves of grated garlic
   • A 1 inch (2.5 cm) piece of grated ginger
   • 2 tablespoons (30 ml) of soy sauce
   • 2 tablespoons (30 ml) of sriracha sauce
   • 1 tablespoon (15 ml) of rice vinegar
2. 
   2
   Bring the mixture to a simmer over medium heat. Turn the burner to medium and keep the lid off of the pot so you can stir the chicken broth every few minutes. Heat the mixture for about 10 minutes so it's hot and gently bubbling.

   • If the liquid starts boiling vigorously, turn the burner down to medium-low.
3. 
   3
   Boil 9 ounces (270 g) of ramen noodles for 3 minutes. Heat a separate pot of water over high until it boils. Then, put 9 ounces (270 g) of ramen into the water and stir it to loosen the noodles. Boil them just until they're tender.

   • If you'd like really soft ramen, boil the noodles for an extra 1 to 2 minutes.
   • Cook the noodles separate from the broth since you don't want to boil the broth with the chicken or it will become tough.
4. 
   4
   Drain the noodles and add them to the pot with the broth. Set a colander or strainer in the sink and carefully pour the cooked noodles into it. Then, transfer the ramen to the pot with the chicken broth.

   • Remember to wear oven mitts when you pick up the pot of noodles since the handles are hot.
5. 
   5
   Top the ramen with your choice of toppings to round out the meal. Carefully scoop some of the noodles into individual serving bowls and pour broth into each dish. Then, top the dish with any of these flavorful ingredients:

   • Dried seaweed
   • Sliced scallions
   • A soft-boiled egg
   • Sriracha sauce
   • Sliced Thai chilies
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Method 2

Method 2 of 3:

Spicy Korean Kimchi Ramen

1. 
   1
   Whisk the soy sauce, syrup, vinegar, seeds, miso, ginger, and oil in a bowl. Get out a large serving bowl and pour in all of the sauce ingredients. Then, whisk them to make a smooth sauce. Combine these sauce ingredients and set them aside:

   • 2 tablespoons (30 ml) of soy sauce
   • 1 tablespoon (15 ml) of maple syrup
   • 1 tablespoon (15 ml) of rice vinegar
   • 1 tablespoon (9 g) of sesame seeds
   • 1 teaspoon (5.5 g) of white miso
   • 1/2 teaspoon (1 g) of ground ginger
   • 1 teaspoon (4.9 ml) of sesame oil
2. 
   2
   Boil 6 ounces (180 g) of ramen noodles for about 2 minutes. Set a pot of water on the stove and turn the burner to high. When the water boils, lower 6 ounces (180 g) of ramen noodles into the water and don't break them. Stir the noodles a few times as they soften and cook them for 2 minutes.

   • If you like really soft noodles, follow the package instructions and boil them for a total of 4 minutes.
3. 
   3
   Drain the ramen and rinse it with cold water. Set a colander or strainer in the sink and carefully pour the hot ramen into it. Then, turn on cold water and rinse the noodles to stop them from cooking.

   • If your noodles keep cooking, they'll be soft and limp. The cold water shocks the noodles and helps them keep a little bite.
4. 
   4
   Mix the sauce with the noodles. Transfer the drained noodles to the bowl with the sauce. Then, use tongs or a pasta fork to toss the ramen with the sauce. Keep mixing until all of the noodles are coated.

   • Taste the noodles and decide if you want them even spicier. You can mix in 2 tablespoons (30 ml) of Gochujang sauce, sriracha, or sambal oelek for a little extra heat.
5. 
   5
   Add kimchi and vegetables to the ramen before you serve it. Get out a package of spicy kimchi and spoon around 4 ounces (113 g) of it onto the bowl of ramen. Then, put about 2 cups (300 g) of cooked vegetables like asparagus, bok choy, or broccoli into the dish.

   • For a heartier meal, slice cooked pork belly, ground and browned pork, or seared steak strips and add it to the bowls of ramen before you serve it.
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Method 3

Method 3 of 3:

Spicy Vegetarian Ramen

1. 
   1
   Put half of a bunch of spring onions into a large bowl. Divide a bunch of thinly sliced spring onions and put half of them into a bowl. Set a fine-mesh strainer onto the bowl over the spring onions and put the rest of the sliced spring onions aside.
2. 
   2
   Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Place the rest of your sliced spring onions into a saucepan on the stove and add a 3 in (7.6 cm) piece of thinly sliced ginger along with 4 thinly sliced garlic cloves. Then, pour in ¹⁄₂ cup (120 ml) of vegetable or sunflower oil.

   • It's important to use a neutral-tasting oil with a high-smoke point since you'll be flavoring it with the aromatic ingredients.
3. 
   3
   Heat the aromatic ingredients in oil over medium-high for 8 to 10 minutes. Turn the burner to medium-high and stir the mixture every few minutes. Heat the oil until the garlic turns rich brown and the spring onions turn crispy. You'll also smell the fragrant oil once it's done.

   • Watch the garlic to prevent it from burning. It's fine to turn off the burner before 8 minutes if the garlic and spring onions heat quickly.
4. 
   4
   Pour the oil through the fine-mesh strainer into the bowl with the spring onions. Turn off the burner and carefully pour the oil through the strainer so the seasoned oil mixes with the sliced spring onions. Then, put paper towels onto a plate and dump the crispy aromatics onto it to drain.

   • Set the crispy aromatics aside while you assemble the ramen.
5. 
   5
   Stir the spring onions in oil with the dressing ingredients and let it sit 10 minutes. Let the spring onions in oil soften for a minute before you stir in 1/2 cup (52 g) of thinly sliced serrano peppers with seeds. Mix in ¼ cup (5 g) of finely chopped tender herbs like cilantro, mint, or basil. You can use just one herb if you like, or you could use a mix of herbs for deeper flavor. Then, mix in:

   • 2 tablespoons (30 ml) of low-sodium soy sauce
   • 1 tablespoon (15 ml) of unseasoned rice vinegar
   • 1 tablespoon (9 g) of toasted sesame seeds
   • 1 teaspoon (2 g) of freshly ground black pepper
   • ½ teaspoon (3 g) of kosher salt
   • ½ teaspoon (2 g) of sugar
6. 
   6
   Boil two 5-ounce (142 g) packages of ramen noodles for about 2 minutes. Fill a clean pot with water and set it on the stove. Turn the burner to high and bring the water to a boil. Then, lower 2 packages of ramen into the water and boil the noodles for 2 minutes or until they're tender. Stir them a few times so they don't clump together.

   • If you like your noodles softer, boil them for an extra 1 to 2 minutes.
7. 
   7
   Drain the noodles and rinse them with warm water. Turn off the burner set a colander or strainer into the sink. Carefully pour the noodles into it and run warm water over the ramen to get rid of excess starch.
8. 
   8
   Toss the noodles with the dressing, butter, and half of the garlic crisp. Spoon the drained ramen noodles into the bowl with the dressing and add 1 tablespoon (14 g) of butter along with half of the crispy aromatic mixture. Then, use tongs or a pasta fork to mix the noodles until they're coated with the dressing.

   • If you think there's enough oil to coat the noodles, you can leave out the butter.
9. 
   9
   Divide the ramen into bowls and top it with the rest of the crispy mixture. Get out serving bowls and scoop some of the spicy sesame noodles into each of them. Then, scatter the rest of the crispy garlic mixture over the top.

   • Feel free to add your favorite ramen toppings to the noodle bowls. For example, add fresh spinach, cooked ground pork, or a soft-boiled egg.
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Tips

• Make any of these recipes even spicier by mixing in a chopped jalapeño, Thai chili, Japanese chili pepper mix, or white pepper according to your taste.
  Thanks

  Helpful6Not Helpful0
• To store spicy ramen, put it into an airtight container and refrigerate it for up to 4 days.
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Things You'll Need

Spicy Chicken Ramen

• Pot
• Measuring cups and spoons
• Spoon
• Strainer or colander
• Serving bowls

Spicy Korean Kimchi Ramen

• Measuring cups and spoons
• Large serving bowl
• Whisk or fork
• Pot
• Colander or strainer
• Serving bowls

Spicy Vegetarian Ramen

• Fine-mesh strainer
• Bowl
• Pots
• Colander or strainer
• Spoon or pasta fork
• Serving bowls