When your noodles are done cooking, drain them in a colander and add them to the broth (to have more control over the amount noodles to broth, you can add plain noodles into each bowl and ladle broth on top of that.) Add in the red pepper, carrots, cilantro, peanuts, red pepper flakes and sesame seeds. Then stir, stir, stir.

Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. Other veggies - Onion, scallions, bell peppers, green peas, and mushrooms. They boost the vegginess and give some textural variety. The rice noodles! Seriously…rice noodles. I am so so so obsessed with rice noodles. I love everything about them. Especially the texture. If you have never had them before, they are different than regular noodles. They are softer…but they aren’t mushy (unless you overcook them). They are just wonderful! Massive fork fulls of rice noodles followed by a few unladylike slurps of broth = my happy place.

Recipe 📖

Simple is an understatement for this recipe. You follow a simple 3- step process and you’ll have everything cooked in no time. Ready to make some noodles? ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (PALM OIL, CANOLA OIL, SESAME OIL, SAFFLOWER OIL), TAPIOCA STARCH, SUGAR, SALT, SESAME SEED PASTE, TEXTURED SOY PROTEIN, WATER, CONTAINS LESS THAN 2% OF AUTOLYZED YEAST EXTRACT, BETA CAROTENE COLOR, CARAMEL COLOR, CITRIC ACID, CORN STARCH, DISODIUM GUANYLATE, DISODIUM INOSINATE, DISODIUM SUCCINATE, DRIED BOK CHOY, DRIED GREEN ONION, DRIED SHRIMP, EGG WHITE, GARLIC POWDER, GLUCOSE, GROUND SZECHUAN PEPPERCORN, HYDROLYZED CORN PROTEIN, HYDROLYZED SOY PROTEIN, LACTOSE, MODIFIED FOOD STARCH, NATURAL FLAVOR, ONION POWDER, PAPRIKA OLEORESIN (COLOR), PORK EXTRACT, RENDERED PORK FAT, RICE VINEGAR, SHRIMP POWDER, SILICON DIOXIDE, SODIUM PHOSPHATE, SODIUM TRIPOLYPHOPHATE, SOY LECITHIN, SOYBEAN, SPICE, TBHQ (PRESERVATIVE), WHEAT. Serving: Since it’ll be more of a soup, you’d ladle it into bowls ensuring each serving has a good mix of noodles, veggies, and broth.

The Noodles and Proteins. Stir in the noodles and shrimp (or other cooked proteins) and cook the ramen noodles until they are softened and the shrimp is cooked through, about 5 minutes.What we love about this recipe is how FAST and easy it is to make, yet tastes like something you’d get at an Asian restaurant. Just like our Korean spicy noodles, once you try it, you’ll never make your go-to noodles again. Ingredients needed

That's it, my friends. I hope you enjoy my spicy ramen noodles recipe. Let me know if you make it. I'd love to hear how you tweaked it to make it your own, you crazy chiliheads! Keep it spicy! Try Some of My Other Popular Recipes A warm bowl of Asian noodles is the perfect weeknight/weekend dinner in a pinch. It works surprisingly well when you're up for just a bit of cooking and a light meal on a warm summer night. Account icon An icon in the shape of a person's head and shoulders. It often indicates a user profile. Saute aromatics: Place a large skillet on medium-high heat, and add some vegetable oil. Once hot, add the white portion of the green onion, garlic, and red chili, and stir-fry for 2-3 minutes. I love making ramen soup at home.The big question is - is ramen a noodle dish or a soup? It's both! It's a Japanese noodle soup with a seasoned broth and many possible extras. It's extremely easy to customize to your own preferences.As we mentioned earlier, what makes this dish such a winner is how easy it is to customize. It seriously works as a clean-out-the-fridge kind of meal, and you can (mostly) add whatever you like to it. Here are some ideas: Bring water to a boil: Add the noodles only after the water boils. This helps the noodles cook evenly and prevents them from becoming mushy If you’ve tried this Hot and Spicy Cilantro Pot Noodles Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you! Lastly, add the cooked noodles and mix it all together. Drizzle some olive oil if needed. Cook for 1-2 minutes to allow the noodles to absorb the sauces and spices. Fresh Garlic and Ginger. I use smashed garlic and minced ginger to season the ramen broth, but you can use dried if you'd prefer.

This recipe uses simple and easy ingredients. You probably have everything already in your pantry and if not, we can find them at any basic grocery store. Here is what you’ll need: Tamari or coconut aminos works too. If unavailable, use 1/4 tsp vinegar + 1/2 tsp salt No green onions/scallions/spring onions?To serve: top your bowls with more fresh basil, chopped roasted cashews or honey roasted peanuts and some extra red pepper flakes if you like more heat. Feel free to omit the nuts to keep this dish nut-free. Make sure you put this on the blog, Mom! It’s delicious!” said the other Kook. Ok, a bit biased coming from my daughter/partner 🙂 I made it for her last week with tofu since she’s a vegetarian.