Spicy Sesame Ramen Noodles Recipes

SESAME RAMEN NOODLES

Steps:

• Boil ramen noodles 3 minutes or just until tender, drain well. Do not overcook. Meanwhile, whisk sauce ingredients in a small bowl. Set aside.
• Heat oil over medium-high heat. Add ginger, garlic and whites of green onions. Cook just until fragrant, 1-2 minutes.
• Add remaining sauce ingredients and ½ of the remaining green onions. Simmer 1 minute.
• Stir in ramen, cook 1-2 minutes or until heated through. Top with remaining green onions and sesame seeds.

SPICY SESAME RAMEN NOODLES

Steps:

• Cook ramen noodles according to package directions. (approx. 2-3 minutes)
• While you wait for the water to boil, measure out all your ingredients. This recipe comes together fast!
• Heat a large skillet over medium heat. Add 1 TBSP of sesame oil and, once hot, add garlic and ginger. Sauté for about a minute, until tender and fragrant.
• Next stir in brown sugar, soy sauce, rice vinegar, and chili garlic sauce (start with 1 tsp and add extra to taste) and cook for an additional 30 seconds.
• Drain noodles and add to the skillet. Mix well with a fork or tongs and add an extra drizzle of sesame oil and/or chili garlic sauce to taste. I added 3-4 tsp of chili sauce total since I like it spiiiicy!
• Top with green onion and sesame seeds. For even more heat, add some optional crushed red pepper flakes. Enjoy hot.

SPICY SESAME-GARLIC RAMEN NOODLES

Steps:

• Bring 2 cups water to a boil in a large skillet. Add ramen noodles and boil for 2 minutes. Drain noodles in a colander and wipe out the skillet.
• Meanwhile, whisk sambal oelek, garlic, and ginger paste together.
• Add sesame oil to the skillet and heat over medium heat. Add drained noodles and cook until slightly crispy, about 3 minutes. Add sambal oelek mixture. Cook for 3 minutes more using chopsticks to toss the noodles in the sauce.
• Divide mixture between 2 serving bowls and garnish with toasted sesame seeds.

SPICY ASIAN RAMEN NOODLES

Steps:

• Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
• Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
• Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

SPICY SESAME NOODLES

Steps:

• Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
• Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.