Spicy Rice Ramen Noodles Soup Recipes

SPICY RICE RAMEN NOODLES SOUP

Steps:

• Bring a medium-size pot of water to a boil over high heat. Lightly break the noodle cakes to your desired bite size. Once the water is boiling, add in the broken noodle cakes. Gently twirl them around. Cook just until done per package directions.
• In the meantime, heat up oil in the pan. Add onion and sauté for couple minutes till translucent. Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Keep the heat on high so veggies cook fast without being mushy. Add all the rest of the ingredients under sauce . Mix well and turn off the heat.
• Once cooked, drain the excess water. You can make dry or soupy noodles based on the water you keep.
• Pour the noodles back into the pan. Toss well so the noodles soak up all that wonderful sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy ramen creation!!
• Put the Instant pot on High Sauté mode . Once it feels hot, add sesame oil. Add onion and sauté for couple minutes till translucent.
• Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Add all the rest of the ingredients under sauce . Mix well and cancel the sauté. Remove the sautéed veggie mixture into separate dish.
• Put the insert back in InstantPot. Add ramen noodles and just enough water to cover them. Place the tall trivet and put eggs in the container on it. Close the lid. Choose the sealing position and choose manual 3 mins medium. After it beeps when done, do quick pressure release. Open the lid. Remove the eggs and trivet.
• Add the sautéed veggie mixture into noodles. Stir well so the noodles soak up all that yummy sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy ramen creation!!

EASY, SPICY CHICKEN RAMEN NOODLE SOUP

Steps:

• Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
• Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
• Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

SPICY RAMEN NOODLES RECIPE

Steps:

• Add the chicken broth to a large pot and heat to medium heat.
• Stir in serrano peppers, garlic, ginger, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated.
• Simmer for 10 minutes to let the flavors develop.
• Stir in the noodles and shrimp (or other cooked proteins) and cook until the noodles are softened and the shrimp is cooked through, about 5 minutes.
• Serve into bowls and garnish with sliced soft boiled eggs, fresh chopped parsley, red pepper flakes, green onion and sesame seeds.

EASY SPICY CHICKEN RAMEN NOODLE SOUP

Steps:

• Mix all of the ingredients except the noodles. Bring to a simmer.
• Meanwhile, bring some water to a boil. Boil the ramen for 3 minutes until tender and strain.
• Add the noodles into your bowls and ladle broth on top.
• Top with toppings before serving.

20-MINUTE SPICY SRIRACHA RAMEN NOODLE SOUP (VIDEO)

Steps:

• Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
• Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasonings as needed.
• Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Remove pan from heat, ladle soup into bowls, and top with scallions, cilantro, and eggs (if using). Enjoy!

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

SPICY PORK RAMEN NOODLE SOUP

Steps:

• Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
• Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
• Pour the stock over the pork.
• Add in the onion, the whole carrot, celery, garlic and ginger.
• Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
• Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
• Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
• Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
• Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
• If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
• Heat the remaining oil in a frying pan.
• Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
• Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
• Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
• Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
• Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.

SWEET & SPICY HOT CHILI CHICKEN NOODLES WITH BASIL

Steps:

• Add sesame oil to a large pot and place over medium-high heat. Add ground chicken to the pot and season generously with salt and pepper. Brown the meat and break up into medium-sized chunks; cooking for about 5 minutes or until nice and golden underneath. Next, add in ginger, garlic, coconut sugar to the chicken and continue to cook about 4-5 minutes longer or until meat is almost all the way cooked, breaking up into smaller chunks as you cook it.
• Once meat is cooked, stir in tomato paste, fresh chopped basil and hot chili paste for 30 seconds to 1 minute, then add in the soy sauce, rice vinegar and water. Bring to a simmer, then reduce heat to low and cook uncovered, stirring every so often until sauce begins to thicken. This should take about 30 minutes.
• While the sauce cooks, you can make your pasta: cook pasta until al dente according to directions on the package. Once pasta is done, drain, then add back to the pot with the meat sauce (once it is done cooking!) and stir well to allow the meat to coat the noodles. Divide noodles into bowls and garnish with LOTS of basil ribbons, chopped cashews/peanuts extra red pepper flakes, if desired. Serves 4.