Made mostly from pantry staples, this spicy ramen noodle recipe will be added to my go-to “easy dinner” list. It’s affordable, simple and comes together in under 20 minutes.
Simply add any protein or veggies that you have on-hand to customize this recipe to your liking. I added a poached egg on top of my noodles for that extra creamy yolk factor, but if you skip the egg this recipe is completely vegan.
What makes it Healthyish?
Spicy food (specifically red pepper flakes) have been known to help kickstart the body’s metabolism and even promote weight loss. Spicy foods can help suppress hunger and aid in digestion too.
So, let’s get this recipe started!
Ramen Noodles with Spicy Sauce
- saute pan
- 2 cloves garlic diced
- 1.5 teaspoon minced ginger
- 1 tablespoon earth balance butter
- 2-3 tablespoons sesame oil
- 3 tablespoons liquid amino
- ¼ cup veggie stock or mushroom stock
- Pinch red pepper flakes
- 1 small sweet onion
- 1 red bell pepper
- 8 oz sliced button mushrooms
- 2 blocks of ramen – cooked
- salt and pepper
- poached egg
- crushed peanuts
- In a large sauté pan over medium heat, add 1 tablespoon of earth balance butter and 2 tablespoons of sesame oil. The sesame oil gives this dish an extra nutty flavor that is absolutely delicious.
- Then you’ll add in the minced garlic and ginger. Let this simmer until it begins to brown.
- Next, you’ll add diced onion, sliced button mushrooms, and julienned red pepper slices. Stir well.
- Once they begin to brown deglaze the pan with the veggie stock and liquid amino. Stir well making sure to scrape up all of the crispy bits in the bottom of the pan.
- While the veggies are cooking, you’ll cook the ramen noodles. I simply used the traditional block of ramen soup you find in the store. I cooked two blocks (without seasoning) for about 1 minute in the microwave (with water) to simply loosen the noodles. You don’t want to cook the noodles for too long otherwise they will get too mushy in the dish.
- Once the noodles are par-cooked and drained, add them into the sauté pan with the veggies. Stir well so the noodles begin to soak up the sauce and flavors.
- Top with a pinch of red pepper flakes, salt and ground pepper. Stir well.
- Let everything sit in the pan until the noodles begin to get slightly crispy on the edges. Once this happens you can turn off the heat, top with your favorite toppings and serve.
- I topped my dish with a poached egg, crushed peanuts, scallions and extra red pepper flakes, but you can customize it how you see fit!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!