This spicy ramen will be on your table faster than the time it takes to get food delivered.
Crushed red pepper brings on the heat.
Swap out the chicken broth for vegetable broth to make this quick spicy ramen vegetarian.
Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Reserve 1/2 cup cooking water; drain the noodles and rinse under cold water.
Heat the remaining 1 tablespoon sesame oil in a large nonstick skillet over medium heat.
Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Add the broth mixture; bring to a simmer over medium-high heat.
Add the noodles and the reserved cooking water.
Cook, stirring constantly, until the noodles are coated in sauce, about 1 minute.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
Transfer the mixture to a serving bowl.
Those seasoning packets are loaded with sodiumup to three-quarters of a days worth in one package.
As is, this recipe is not vegetarian.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster
But you canmake it vegetarianby replacing the chicken broth with vegetable or mushroom broth.
When boiling ramen noodles, starch is released into the water.
We reserve 1/2 cup of that starchy water and toss it with the ramen and chicken broth mixture.
Add finely shredded cabbage or shredded carrots for some crunch.
Additional reporting byCarrie MyersandJan Valdez
EatingWell.com, November 2023
