Mild Spicy Ramen Recipes

SPICY RAMEN

Steps:

• Cook ramen in boiling water for 2 minutes (no longer)! Reserve one cup pasta water. Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside.
• Heat a large wok or skillet over medium high heat. Add peanuts and dry roast peanuts until golden and toasted in a few places, tossing occasionally, approximately 3 minutes. Remove to a plate.
• Mix Sauce ingredients together in a medium bowl and set aside.
• To the now empty skillet, heat 1 tablespoon sesame oil over medium high heat. Add ground pork/chicken, onions, salt and pepper and cook until browned. When meat is almost cooked through, add carrots, bell peppers, garlic and ginger and cook 2 additional minutes.
• Stir in sauce and bring to a simmer. Simmer for 30 seconds then add noodles and toss until evenly coated. Add cabbage and peanuts and toss to combine. Heat just until noodles are al dente and cabbage has softened, about one minute. Add additional reserved water if needed to reach desired consistency.
• Taste and season with additional sriracha, salt and pepper if desired. Garnish with green onions.

SPICY MISO RAMEN WITH CHILI ROASTED SALMON AND BOK CHOY

Steps:

• Preheat oven to broil or 400 F ( Broil is ideal if you have this)
• Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.
• Broil for 4-5 minutes or until salmon is cooked to your liking. Set aside.
• Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.
• Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.
• Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.
• Serve with chopsticks and a spoon. It's ok to slurp. ????

EASY SPICY SRIRACHA RAMEN NOODLES SOUP

Steps:

• 1. Heat sesame oil in a large sauce pan. Cook minced garlic and ginger until raw smell is gone.
• 2. Saute chopped white spring onions for few minutes.
• 3. Add tomato puree or paste into the pan and cook stirring regular intervals.
• 4. Pour ½ cup vegetable broth/chicken broth/water. Bring it to boil.
• 5. Then blend the broth mixture using a hand blender or a mixer blender.
• 6. Pour the pureed broth back into the sauce pan. Pour the remaining broth into the pan.
• 7. Add Sriracha sauce, soy sauce and vinegar and give it a stir.
• 8. Once the broth starts boiling add ramen noodles and wait for few minutes.
• 9. Stir well and let it boil till ramen noodles are perfect cooked, firm but cooked.
• 10. Pour the soup into bowls.
• 11. Garnish with fresh coriander leaves, sliced Jalapenos, green spring onions and a soft boiled eggs.
• 12. Serve immediately!

MILD SPICY RAMEN

Steps:

• make ramen as per directions.
• when adding spice packet, throw in a bullion cube and simmer for 2 minutes.
• add the 2-3 dashes of habanero sauce at the end, mix and enjoy.