Spicy Ramen
This spicy ramen recipe is an easy budget-friendly dinner that's packed with flavour! Sweet, spicy and umami—and it takes minutes to make!
Ingredients
- 8 ounces dry ramen noodles 227 grams
- 2 tablespoons toasted sesame oil 30 ml
- 4 scallions chopped (whites and greens divided)
- 2 cloves garlic minced
- ¼ cup soy sauce 59 ml
- ½ teaspoon ground ginger 1 gram
- 1 teaspoon chili oil 5 ml
- 2 tablespoons sweet chili sauce 30 ml
- 1 tablespoon rice wine vinegar 50 ml
Instructions
- Bring a medium pot of water to a boil and add the ramen noodles. Cook for 2-3 minutes or until al dente. Stir occasionally to help the noodles break apart. Reserving 1 cup of the cooking water, drain the ramen and set aside.
- While the ramen is cooking, heat the toasted sesame oil over medium heat in a medium-sized saucepan. Add the whites of the scallions and saute for 1 minute. Add the garlic and saute for 30 seconds.
- Add the soy sauce, ground ginger, chili oil, sweet chili sauce, and rice wine vinegar to the saucepan. Bring the sauce to a boil, and then turn off the heat.
- Transfer the ramen to the pan with the sauce and toss to coat. Add the reserved water from the ramen, ¼ cup (60 ml) at a time as needed, to help the sauce coat the ramen.
- Serve warm, garnished with the greens of the scallions.
Notes
To store: Transfer leftovers to an airtight container and refrigerate for up to 4 days. You can heat up the spicy ramen in the microwave or a skillet over medium heat, or eat the noodles cold.
To freeze: Transfer spicy ramen to an airtight container or freezer bag and freeze for up to 3 months. Let it thaw in the refrigerator before reheating.
Nutrition
Calories: 704kcal | Carbohydrates: 85g | Protein: 16g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 4103mg | Potassium: 350mg | Fiber: 4g | Sugar: 11g | Vitamin A: 253IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 6mg