The recipe is easy to make but it does require a bit of chopping. (Yes, there are several shortcuts if you like!) Easy to customize. While delicious on their own, these work as a blank canvas, so add some protein, different veggies, or even some toasted nuts.

A warm bowl of Asian noodles is the perfect weeknight/weekend dinner in a pinch. It works surprisingly well when you're up for just a bit of cooking and a light meal on a warm summer night. Vegetables/fruit: I typically use shredded carrots, cucumbers, edamame, lettuce greens, lime and avocado. Other great possibilities are chopped snap peas, corn niblets, radishes, pea shoots, red peppers, radishes,green onions and mango. I love making ramen soup at home.The big question is - is ramen a noodle dish or a soup? It's both! It's a Japanese noodle soup with a seasoned broth and many possible extras. It's extremely easy to customize to your own preferences. I like to make mine nice and spicy with all sorts of wonderful ingredients. There are many spicy ramen recipes out there, but most call for a few squirts of sriracha and call it a day.

What you’ll need to make hot chili chicken noodles

Optional Additions: Common ingredients like sliced mushrooms, bok choy, or tofu can be added to give the soup more body and texture. Well that was not an issue with these Thai noodle bowls. I have had them at least once a day since I made them last week. If I don’t eat them for lunch at work, I eat them for dinner at home. And soooometimes both. Lunch and dinner. Variety is not the spice of life when it comes to this recipe….These Thai noodles are the spice of life. Variety, take a vacation for a week. Cooking Method: Instead of tossing the spaghetti with the sauce and veggies, you’d simmer them together in the broth for a few minutes, to allow the flavors to meld. Stir in the Spicy Ingredients. Stir in serrano peppers, garlic, ginger, gochujang, chili crisp, soy sauce, sesame oil, sambal oelek, vinegar and sriracha. Stir until everything is completely incorporated.

What we love about this recipe is how FAST and easy it is to make, yet tastes like something you’d get at an Asian restaurant. Just like our Korean spicy noodles, once you try it, you’ll never make your go-to noodles again. Ingredients needed Gochujang. Gochujang is a fermented Korean chili paste that offers HUGE flavor. You'll find a variety ranging from mild to hot. I prefer HOT. The rice noodles! Seriously…rice noodles. I am so so so obsessed with rice noodles. I love everything about them. Especially the texture. If you have never had them before, they are different than regular noodles. They are softer…but they aren’t mushy (unless you overcook them). They are just wonderful! Massive fork fulls of rice noodles followed by a few unladylike slurps of broth = my happy place. This recipe is super versatile and can be as hot or as mild as you please. You can also add meat and vegetables to turn it into a complete meal! But if you just want a bowl of delicious spicy noodles, you need to try this! You will definitely fall in LOVE with it! How to Cook Noodles

Sustainability

These spicy noodles are loaded with garlic and chili and take less than 10 minutes to cook! Made with simple ingredients, they make a tasty Asian dinner that tastes like Takeout! Bring water to a boil: Add the noodles only after the water boils. This helps the noodles cook evenly and prevents them from becoming mushy Ramen is perfect for leftover proteins you may have on hand. Just toss them into the broth to warm up. Other Seasonings and Flavors

I love using thin round wheat noodles. You can also make it with egg noodles. You can also find gluten free noodles for a gluten free diet. Store Bought Ramen Noodles First, we need to prep the veggies needed. Chop cilantro, onions, garlic, and bell pepper. Also, chop the scallions into thin slices keeping some of the green parts for garnish. For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned.

Saute aromatics: Place a large skillet on medium-high heat, and add some vegetable oil. Once hot, add the white portion of the green onion, garlic, and red chili, and stir-fry for 2-3 minutes. Then make the sauce. In a small mixing bowl combine the vegetable oil, sesame oil, soy sauce, rice vinegar, sriracha, peanut butter (I the Peanut Butter & Co’s “The Bee’s Knees” for the added sweetness), honey, minced garlic andminced green onion. Whisk vigorously until smooth. Fresh Garlic and Ginger. I use smashed garlic and minced ginger to season the ramen broth, but you can use dried if you'd prefer. Make sure you put this on the blog, Mom! It’s delicious!” said the other Kook. Ok, a bit biased coming from my daughter/partner 🙂 I made it for her last week with tofu since she’s a vegetarian. Noodles: You can use rice vermicelli noodles (pictured), soba noodles, udon noodles (better for serving hot) or glass noodles. The rice and glass noodles are gluten free.