Ditch the flavour packet and jazz up store-bought ramen noodles in about 10 minutes! These brothless spicy ramen noodles are for those spice lovers out there. With plenty of spice and lots of garlic, they pack quite a punch in the flavour department. Seriously good!
Hi friends!
Have those store-bought packets of ramen sitting in your pantry?
Of course ya do!
And if you don’t, grab some!
They’re super convenient to have on hand … and you’re going to want to make these spicy ramen noodles on the regular (I know we do).
As for that flavour packet? Ditch that (or use in another recipe).
I have a scratch made sauce for ramen that you’re going to love.
If you’re a spicy food lover, these brothless hot and spicy noodles are for you.
Fan of noodle recipes? Check out these spicy peanut noodles!
Why These Spicy Ramen Noodles Are Great!
- It takes a pretty inexpensive pantry item and makes it some extra tasty
- Comes together in about 10 minutes
- Makes for a great lunch or side
- Can be customizable with add-ins, like veggies or protein
- Of course, it’s super yummy!
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
Are These Saucy?
No, there’s not an abundance of sauce here. It’s all about the spice.
Typically when one thinks of ramen, what usually comes to mind is noodles in broth. This recipe, though, is more of a ‘brothless’ ramen (otherwise known as ‘mazemen ramen’).
Broth is used, but most of the liquid component gets absorbed by the noodles. The end result? The ramen noodles are spicy, delicious.and simply the easiest ramen noodle recipe you can get your little hands on.
Can I Adjust the Spice?
For sure!
You can simply add less hot sauce and chili sauce. A little maple syrup in the sauce also counterbalances some of the heat.
Can I Add Protein?
Definitely! This is a perfect dish for lunch, but if you want things more substantial, free to add tofu (grilled is lovely) or cooked chicken, pork, beef or shrimp. A jammy egg on top is always a good idea too! This is a great guide to cooking jammy soft boiled eggs.
More Tips & Variations
Don’t overcook those noodles! You want to undercook them in water before adding to your pan with the sauce (they’ll finish cooking there).
Like most noodle dishes, these are best enjoyed as they are made.
Want a looser consistency? Reserve a little of the water that the noodles were cooked in and add to the pot. Remember, a little at a time to get things where you want it.
Add even more spice and flavour with the addition of kimchi!
More Delicious Recipes
Hope you love this spicy ramen noodle recipe as much as we do!
Did you make these hot ramen noodles? That’s awesome! Please leave a comment below. Love to hear how you enjoyed it!
Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!
Spicy Ramen Noodles (brothless noodles)
Ingredients
- 2 (85 gram) packages of Instant ramen noodles (noodles only, not the seasoning packet)
- ⅔ cup unsalted vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce (your fave. I like Sriracha)
- 1 tablespoon chili sauce (like Sambal Oelek)
- 1 tablespoon rice wine vinegar
- 1 tablespoon minced ginger
- 1 tablespoon maple syrup (optional)
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 3 to 4 cloves garlic , minced
- 1 teaspoon cornstarch
- 1 teaspoon cold water
- ⅓ cup green onion , chopped (plus more for garnish)
- 1 large whisked egg (optional)
Garnish (optional)
- Fresh chili pepper , sliced
- Sesame seeds
- Crushed peanuts , crushed
- Green onion , sliced
- Hot sauce
- Over easy egg or jammy egg
Instructions
- Cook ramen a little less than full cook time of package instructions. Basically, just cook until almost done, but not quite (they will finish in the sauce).Note: My instant ramen cook time was 3 minutes (per the package) and I cooked for 1.5 minutes and that was a good time for me.
- In a small bowl, combine broth, soy sauce, hot sauce, chili sauce, rice wine vinegar, ginger, maple syrup, sesame oil, fish sauce and garlic. Whisk to combine.
- Whisk together cornstarch with water in a small dish and then whisk into broth mixture.
- Pour sauce mixture into a 10-inch pan on the stove-top on medium to medium high heat. Bring to a gentle simmer and cook about 1 minute.
- Place cooked and drained noodles into pan with sauce, along with green onion, tossing to coat. Cook for about 30 seconds to 1 minute. Most of the sauce will be absorbed by the noodles.Optional: Stir in one whisked egg until cooked, about 1 to 2 minutes. This will make the noodles more 'sticky'.
- Portion, garnish as desired and enjoy immediately.
Notes
- Don’t overcook those noodles! You want to undercook them in water before adding to your pan with the sauce (they’ll finish cooking there).
- Like most noodle dishes, these are best enjoyed as they are made.
- Want a looser consistency? Reserve a little of the water that the noodles were cooked in and add to the pot. Remember, a little at a time to get things where you want it.
- Add even more spice and flavour with the addition of kimchi!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
