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 sriracha, sambal oelek and lots of garlic, they pack quite a punch in the flavour department. Seriously good!
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 broth-less 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!
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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 ‘broth-less’ 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?
You can simply add less sriracha and sambel oelek. 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 you want things more substantial, free free too add tofu (grilled is lovely) or cooked chicken, pork, beef or shrimp. A jammy egg on top is always a good idea too! Bon Appétit has a great guide to cooking jammy soft boiled eggs.
More Tips + Variations
Don’t overcook those noodles! You want to under cook 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 Recipes You May Enjoy
- Zucchini Noodle Vegetable Soup with Grilled Tofu – With a curry coconut milk broth and lots of veggies, this soup is comforting and delicious!
- Crispy Tofu Quinoa Bowls – Crispy tofu, quinoa and a garlicky lemon yogurt sauce. Great for lunch or dinner.
- Chickpea Lentil Curry – Coconut milk, veggies and cashews and delicious as is or over rice.
Hope you love this spicy ramen noodle recipe as much as we do!
Until next time, take care and chit chat again soon,
Make these hot ramen noodles? That’s awesome! Love it if you left a comment below. Many thanks!
Spicy Ramen Noodles (broth-less noodles)
- 2 (85 gram) packages of Instant ramen noodles (noodles only, not the seasoning packet)
- 2/3 cup unsalted vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons sriracha
- 1 tablespoon sambal oelek (chili paste)
- 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
- 1/3 cup green onion , chopped (plus more for garnish)
- 1 large whisked egg (optional)
Suggested Garnish Options
- sliced fresh chili (to taste)
- sesame seeds (to taste)
- crushed peanuts (to taste)
- sliced green onion (to taste)
- hot sauce (to taste)
- over easy egg
- 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, sriracha, sambal oelek, 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/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 -2 minutes. This will make the noodles more 'sticky'.
- Portion, garnish as desired and enjoy immediately.
- Don’t overcook those noodles! You want to under cook 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!