Spicy Shoyu Ramen Noodle Recipes

SPICY SHOYU RAMEN NOODLE

Spicy Shoyu Ramen Noodle image

Make and share this Spicy Shoyu Ramen Noodle recipe from Food.com.

Provided by Chef DDE

Categories Japanese

Time 30m

Yield 1 d, 1 serving(s)

Number Of Ingredients 10

Ingredients

1 cup ramen noodles
2 tablespoons soy sauce (shoyu tare)
1 tablespoon schmaltz (chicken fat)
1 tablespoon back fat (pork)
1 teaspoon dried red chili
1/4 chopped pork belly
1 (14 1/2 ounce) can chicken broth
2 teaspoons dashi stock (powder)
1 whole egg
1 tablespoon chopped scallion

Steps:

Boil egg for 12 minutes. Remove egg and keep water boiling for the noodles.
Mix chicken broth and dashi stock powder.
Mix soy sauce, red chili, fat, chopped pork belly and soup base.
Add ramen noodle, egg and scallions.

Nutrition Facts : Calories 585.2, Fat 39.6, SaturatedFat 15.7, Cholesterol 210.8, Sodium 4312, Carbohydrate 32, Fiber 1.5, Sugar 3.1, Protein 23.7

SHOYU RAMEN

Shoyu Ramen image

This is Japan's classic ramen, the one I crave most when I want to go back to the basics. Also known as "Tokyo-style" ramen, it's the way ramen was originally prepared after it was adopted from Chinese cooking. Native to, yes, Tokyo, it's always served with the same venerable toppings, which I include in the recipe below.

Yield serves 4

Number Of Ingredients 12

Ingredients

2 eggs
1 tablespoon kosher salt
4 cups pork belly braising liquid (page 138)
8 cups Ramen Chicken Stock (page 10)
1 1/2 cups Shoyu Base (page 11)
2 packed cups spinach
4 (7-ounce) pieces frozen ramen noodles
4 ounces (about 8 slices) Braised Pork Belly (page 138)
1/2 cup menma (marinated bamboo shoots)
8 thin slices naruto (fish cake)
1 scallion, both white and green parts, thinly sliced on an angle
1 large sheet nori, cut into quarters, or 4 small sheets

Steps:

Place the eggs in a small pot with the salt. Add enough cold water to cover the eggs, then set the pot over high heat and bring the water to a boil. Once it reaches a boil, cover the pot and turn off the heat. Let sit for 12 minutes. Drain the eggs and rinse under cold water until cool enough to handle. Remove the shells from the eggs and discard.
Place the peeled eggs in a small pot and cover with the pork belly braising liquid. Bring the liquid just to a boil, then turn off the heat and let the eggs sit in the hot liquid until ready to use. If possible, let the eggs sit in the braising liquid overnight.
Combine the chicken stock and Shoyu Base in a pot over high heat and bring to a boil. Reduce the heat and cover to keep warm.
Prepare an ice bath and place a large pot of water over high heat. When the water comes to a boil, add the spinach to the boiling water and cook for 1 minute. Remove the spinach from the water (keep the pot of water) and submerge in the ice bath. Once cool, drain the spinach by squeezing to remove excess moisture. Set aside.
Return the water to a boil and add the ramen noodles. Cook, following package instructions, then drain well.
Remove the eggs from the pork belly braising liquid and cut each in half. Divide the noodles among 4 bowls. Top each with 2 1/4 cups broth, and then arrange in a circle over the noodles one-fourth each of the spinach, egg, pork belly, menma, and naruto, with the scallions in the center. Garnish each bowl with a sheet of nori.

SPICY ASIAN RAMEN NOODLES

Spicy Asian Ramen Noodles image

I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.

Provided by lutzflcat

Time 15m

Yield 3

Number Of Ingredients 10

Ingredients

3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 ½ tablespoons brown sugar
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce, or more to taste
1 teaspoon grated fresh ginger
3 tablespoons creamy peanut butter
2 (3 ounce) packages ramen noodles
2 tablespoons chopped peanuts
2 medium green onions, thinly sliced diagonally

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.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 18.7 g, Cholesterol 0.1 mg, Fat 21.9 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 958.8 mg, Sugar 8.8 g

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