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This Spicy Ramen Noodle recipe is super easy, absolutely delicious, and it comes together in under 15 minutes! It is perfect for those days where you want something home cooked and comforting but don’t have the time!
Table of Contents
Why You’ll Love Spicy Ramen
Ramen Noodles are one of my comfort meals – and this spicy recipe is quick, delicious, and easy to make. The poached egg on top is a great way to incorporate some protein into the ramen, and it also adds texture and flavor.
Prep Like a Pro
Don’t forget to save your noodle water – If you do forget this, it’s okay. You can heat up more water. But try to remember because the starch in the water helps make the sauce silky and it makes this go faster.
Poach your eggs – Stir your simmering water in a circular motion. Gently drop an egg yolk into the water and give the water one more gentle stir. For runny yolks, cook it for 15-30 seconds max. Scoop the egg out with a slotted spoon.
Adjust the spices to your tastes – I like my stuff spicy, make sure you are adding a little and adjusting the spice level to your liking.
Mix your sauce first – You want your ramen to be piping hot when you add it to the sauce so make sure it’s ready.
Substitutions
- Ramen → You can use whatever your favorite brand of ramen is. The one I like has a saucy seasoning packet. If your ramen doesn’t have that, you can add in 1½ tbsp soy sauce + 2 tsp sesame oil.
- Poached Eggs → I have a recipe for Ramen Eggs if you would prefer this over the poached eggs.
- Regular Mayo → Swap for Japanese mayo for a more umami flavor.
- Chili Crunch → You can use salsa macha instead.
🔥Chef Nadia’s Tip🔥
If your ramen doesn’t have a seasoning packet, you can instead just add in 1.5 tbsp soy sauce + 2 tsp sesame oil, adjust to taste.
The Perfect Pairings
A nice cocktail to accompany this Oxtail Ramen is a London Mule. If you want more protein, these Ramen Eggs are amazing to top it with! A nice Arugula Fennel Salad would be nice. Finish off your meal with a Berry Panna Cotta.
Holidays
London Mule (Large Batch)
Appetizers
The Perfect Ramen Eggs
Sides
Arugula Fennel Salad
Desserts
Berry Panna Cotta
Spicy Ramen: Questions Answered
Of course! The main spice comes from the Chili Crunch, so add just a little or completely omit it if you’d prefer that.
The noodles would get soggy if you made this ahead. You can get the sauce all ready and leave it in an airtight container in the fridge. Then, when you’re ready to eat it, prepare the noodles and add it to the sauce.
You can use silken tofu, crispy tofu, sautéed mushrooms, or steamed bok choy. There’s a lot of egg-free options!
Spicy Ramen
Equipment
- Bowl
- pot
Ingredients
- ¼ cup mayo
- 1 tbsp rice vinegar
- 1 tsp cane sugar
- 2 tbsp chili crunch, start with less and adjust to taste
- 2 packages ramen, I used Momofuku soy & scallion noodles
- 2 egg yolks
Instructions
- In a bowl, mix the mayo, rice vinegar, sugar, and chili crunch (adjust this to your spice level), and the saucy seasoning packet from the ramen. If your ramen doesn’t have that, you can add in 1½ tbsp soy sauce + 2 tsp sesame oil.
- Cook ramen according to package instructions. When it is cooked, move it over to your bowl with a slotted spoon, keeping the pasta water in the pot.
- Mix your cooked ramen with the sauce with ¼ cup ramen water.
- Bring your ramen water back to a simmer and poach the egg yolks for 15-30 seconds max, if you want them runny.
- Top the ramen with the yolks, more chili oil and the dry seasoning packet from the ramen. You can also add dried scallions if you would like. Enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
