While there’s plenty of types of Asian Inspired spicy noodles, this particular recipe doesn’t fit into one category. There’s dan dan noodles, gochujang korean noodles, but this is a cross between sesame noodles, peanut noodles and spicy chili noodles. This dish is a perfect blank canvas for introducing whatever you’d like, so let’s get into it. Veggies Ginger– freshly minced ginger. Did you know you can store your ginger in the freezer in plastic wrap or a ziploc bag and when you need some just grate some up right from frozen. This way your ginger will keep for months. Swap your spice. If you don’t have any hot chili paste you can use a hot sauce like sriracha instead, but I do recommend hot chili paste for best flavor.

Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. Ideally, this ramen is best eaten immediately after cooking. There is risk of the milk splitting when reheating the leftover soup unless you are using full-fat coconut milk. That being said, you can store the spicy miso soup in a sealed airtight container in the fridge for up to 2 days if needed. Cook the noodles when ready to serve and reheat the broth over medium heat in a pot on the stovetop until hot throughout. Be careful to not let the broth boil rapidly when reheating. Do not store the noodles and soup together in the fridge as the noodles will absorb the soup and bloat over time. Variations If you really love spice, you can add some sriracha or your favorite hot sauce, increase the chili paste, or add a heaping teaspoon of red pepper flakes.Take some chicory and tear into bite-sized pieces. Transfer to a large mixing bowl. Toss with dressing. ASSEMBLE To serve: top your bowls with more fresh basil, chopped roasted cashews or honey roasted peanuts and some extra red pepper flakes if you like more heat. Feel free to omit the nuts to keep this dish nut-free.

Asian Red Shallots: Or use regular shallots. Alternatively, yellow or red onion can be used in a pinch. Make it vegetarian: Omit the meatballs ingredients and use veggie broth. Top your bowl of spicy miso ramen with crispy pan-fried tofu or tempeh instead. Honey sriracha sauce: whisk together the ingredients and store in an airtight container in the fridge for up to 2 days.Get creative!We love enjoying the sauce and veggies as spicy noodle bowls, but this would also be a good base recipe to serve over rice. The flavors of this soup are great the next day but the noodles absorb the broth as this soup sits and they become mushy. If you plan on having leftovers I recommend only adding the amount of noodles that you want to eat in this sitting. Use soy milk or other plant-based milk. Oat milk, almond milk, or even unsweetened full-fat coconut milk would taste great!

Salad. Wedge Salad with Blue Cheese Ranch, Corn Salad, Cucumber Tomato Salad, Strawberry Broccoli Salad, Green Bean Salad. Strawberry Salad,or Beet Salad. Veggies:Roasted, steamed, or stir-fried veggies are fantastic.Some of my favorites include Grilled Corn on the Cob, Baked Asparagus, Roasted Broccoli , Roasted Cauliflower, Sautéed Lemon Brussels Sprouts, Roasted Brussels Sproutsor Roasted Butternut Squash.Add the hot sauce and taste the soup. Add additional hot sauce, salt, and pepper, if desired, to make it taste exactly how you love it! Sprinkle with fresh cilantro, if desired. Expert Tips If you have leftovers of these spicy noodle bowls, I recommend storing them in an airtight container in the fridge. They should last up to 3 days, but note that the noodles will soften over time. How to Reheat Asian Noodle Stir-Fry Also add 1 Tbsp olive oil, 1 Tbsp honey, and 1/2 tsp apple cider vinegar. Stir to combine. (If you don’t have honey, brown sugar works well, too). hoisin sauce:is aChinese Barbecue sauce and can be found in all supermarkets in the Asian aisle. Only useLee Kum Kee or Kikkoman because not all hoisin sauces are created equal. For the sauce: the rest of the sauce is made with a bit of coconut sugar, tomato paste, hot chili paste, soy sauce, rice vinegar and water.