Spicy Ramen Noodles
A flavorful dish combining chewy noodles with a spicy, savory broth, perfect for a cozy night in or impressing friends.
Ingredients
Noodles and Broth
- 2 packs ramen noodles
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons gochujang (Korean chili paste) Adjust for heat preference
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili flakes
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian version
- 1/2 cup water
- 1/4 teaspoon black pepper
- 1 boiled egg optional, for topping Slice in half for garnish
- 2 green onions chopped
- 1 tablespoon sesame seeds Optional topping
Instructions
Preparation
- Bring a large pot of water to a rolling boil.
- Cook ramen noodles according to package instructions (about 3 to 4 minutes). Drain and set aside.
Cooking
- In a large skillet over medium heat, combine vegetable oil and sesame oil.
- Sauté minced garlic for 30 seconds, then add minced ginger and cook for another 30 seconds.
- Stir in gochujang, cooking for 1 to 2 minutes until fragrant.
- Add soy sauce, rice vinegar, brown sugar, and chili flakes. Stir until brown sugar dissolves.
- Pour in chicken broth and water. Bring to a gentle simmer for 3 to 4 minutes.
- Add cooked ramen noodles to the skillet and toss in the sauce.
- Allow noodles to soak in the broth for 2 to 3 minutes. Season with black pepper.
Serving
- Ladle noodles and broth into bowls, garnishing with boiled egg, green onions, and sesame seeds if desired.
Notes
Adjust spice levels with gochujang as desired. Use fresh ingredients whenever possible. Store leftovers separately for best taste.