What To Put In Spicy Noodles?

Spicy Noodles Ingredients
  1. Noodles – Today we used rice fettuccini.
  2. Aromatics – Shallots, green onions, garlic, ginger.
  3. Spicy Sauce – Chili oil, soy sauce, honey, rice vinegar, sesame oil.
  4. Eggs.
  5. Cooking oil.

On busy weekdays, I always make these epic, delectable, simple spicy garlic noodle dishes for lunch or quick, straightforward dinners. You’ll prepare a really flavorful, spicy garlic oil to drizzle over your ramen noodles, toss with your preferred protein, and enjoy! amazing!.

This dish has a ton of flavor and comes together quickly, which is what I love most about it. I seriously dream about this meal because the homemade spicy garlic oil is SO good on top of the ramen!

Another reason I adore this recipe so much is how forgiving and adaptable it is. You can substitute your preferred vegetables, proteins, sauces, and toppings. Mix and match with different flavors and textures. A thinly sliced cucumber would taste great on top of this dish to add some freshness and crunch.

I probably make some variation of instant ramen noodles once a week, if not more. This is another version of my original ramen noodle stir fry and it’s just as epic. It’s quick on a busy weekday or when I want something warm, too. More information is provided below.

Use our low-carb immi ramen as the perfect base for this spicy recipe!

Variety is the spice of life. Get all three flavors including Spicy Beef, Black Garlic Chicken, and Tom Yum Shrimp. You’ll be covered for all occasions. immi Variety Pack

What To Put In Spicy Noodles?

By doing this, you can speed up the process and ensure that every time you prepare this dish—which we know you’ll want to do more frequently—the seasoning is just right.

We don’t particularly enjoy the slightly mushy texture of well-cooked noodles. However, it works perfectly when added to some scrambled eggs. The ramen broth seasoning the eggs causes the two textures to resemble one another.

However, after experimenting with various ramen and egg combinations, we discovered that scrambled eggs are a little bland for a ramen dish. We then realized that soft brined chilies are the ideal remedy!

The eggs and soft chilies really blend together when they are cooked, making the dish the perfect complement to noodles.

Look for large, milder chilies in a salty brine for this recipe. Poblano and banana peppers that have been fermented or brined work particularly well in this recipe because they absorb the brine better and soften up considerably more than other, hotter chilies.

Choose the oldest peppers you can find because they will be the softest, and chop them up as finely as possible. If you want smoother scrambled eggs, you can also completely mince them.

When scrambled chili eggs are about halfway done, add the semi-cooked noodles. The egg will adhere to the noodles and appear to be an organic component of the dish. ).

Due to a fortunate accident, this recipe is currently popular across the US, and for good reason. It contains everything a traditional hash brown would normally lack, especially some excellent seasoning.

Noodles naturally absorb a lot more sauce and liquid. They also store it better. This implies that you don’t need any additional seasoning if you have cooked noodles with soup or broth.

Noodle hash browns are superior to grated potato because they have longer strands that are easier to handle without falling apart. In addition, they don’t contain as much water as hash browns do, so they aren’t as mushy in the middle.

Fry cooked noodles lightly on a flat surface with butter. To prevent the noodles from sticking, make sure the heat is at its lowest setting.

Start with dry ramen that still contains all of the seasoning in the packet for this recipe. Simply cook with less water than you normally would to make this.

Our Spicy ‘Beef’ immi ramen is a perfect fit here. It has the robust flavor you desire and a hash brown-like texture. In addition, we think the broth thickens into a tasty, flavorful coating that stays on the noodles after frying.

Given that Kung Pao chicken is one of the most well-known Chinese dishes in the world, adding spicy ramen to the recipe seemed natural.

One of those dishes that you can always find at an Asian street food stand is this one. This is because the flavors of the two components, noodles and Kung Pao chicken, go so well together.

Kung pao has an interesting texture because of the peanuts. When combined with noodles, you get the complete texture range. The nuts provide crunch, the moist chicken provides a medium bite, and the noodles provide softness. Additionally, the sauces cover everything, so seasoning is not necessary.

In this recipe, we’ve discovered that cashew nuts also perform admirably. They’re sweeter and develop a deeper flavor when stir-fried.

For even more flavor and a richness that you wouldn’t typically get with chicken breast, you can also use chicken thighs. Chicken thighs are darker meat. When seared in a hot pan first, before cooking, they tend to be juicier.

To preserve the flavors of the original recipe, use lighter-flavored ramen, such as our Black Garlic “Chicken” immi ramen. Although you’ll still feel a nice salty kick, the kung pao flavor won’t be overpowered.

What to serve with spicy noodles?

For a balanced meal, we like to serve them with vegetables and a protein. You can also serve them with:

Help, I don’t want these too spicy!

You can make these more or less spicy depending on how many red pepper flakes you use and your choice of hot sauce. You can also leave out the gochujang to make it even less spicy. Or, if you like the flavor of gochujang, just be sure to get the package that is mild.

Increase the amount of gochujang and the chili pepper flakes you’re using if these noodles aren’t spicy enough for you. Use fresh chili flakes as well, as they have a tendency to be spicier. Some specific pepper flakes you can try:

  • Gochugaru – A seedless Korean pepper that’s sweet and mellow with not too much heat.
  • Aleppo chili flakes – fruity and earthy with a bit of heat and a touch of cumin.
  • Guajillo chili flakes – very earthy and more heat!
  • Sichuan chili flakes – spicy but not too spicy unless you use a huge amount. My all time favorite chili flakes!
  • FAQ

    What can you eat with spicy noodles?

    My preferred way to serve these spicy noodles is with extra pan-fried vegetables and some salmon or chicken. It tastes equally as good when I add some ground chicken or my air-fried tofu. Anything goes here!.

    What can I put in spicy ramen?

    10 Ingredients to Spice Up Your Ramen
    1. Sriracha. Sriracha is an option for those seeking a different kind of kick in the form of heat.
    2. Peanut Butter. …
    3. Dried Seaweed. …
    4. Furikake. …
    5. Kimchi. …
    6. Miso Paste. …
    7. Soy Sauce. …
    8. Eggs.

    What can I add to my noodles?

    10 Quick Ways To Seriously Upgrade Your Instant Noodles
    1. Butter and Milk. Two ingredients, butter and milk, are all you need to improve the taste of instant noodles.
    2. Kimchi. …
    3. Fried Bacon and Egg. …
    4. Peanut Butter and Sriracha Sauce. …
    5. Sliced Cheese. …
    6. Sesame Oil and Soy Sauce. …
    7. Garlic and Soy Sauce. …
    8. Canned meat.

    What spices to add to noodles?

    Instant ramen will taste more authentic when seasoned with ingredients such as cumin, curry powder, star anise, white pepper, red chile flakes, cinnamon, and white pepper. There is no right or wrong answer here, so use your judgment and don’t be afraid to mix things up.

    Related Posts