Spicy Shoyu Ramen Noodle Food
SPICY SHOYU RAMEN NOODLE
Make and share this Spicy Shoyu Ramen Noodle recipe from Food.com.
Provided by Chef DDE
Categories Japanese
Time 30m
Yield 1 d, 1 serving(s)
Number Of Ingredients 10
Steps:
- Boil egg for 12 minutes. Remove egg and keep water boiling for the noodles.
- Mix chicken broth and dashi stock powder.
- Mix soy sauce, red chili, fat, chopped pork belly and soup base.
- Add ramen noodle, egg and scallions.
Nutrition Facts : Calories 585.2, Fat 39.6, SaturatedFat 15.7, Cholesterol 210.8, Sodium 4312, Carbohydrate 32, Fiber 1.5, Sugar 3.1, Protein 23.7
SPICY ASIAN RAMEN NOODLES
I admit it, I still love ramen. In this yummy recipe, expect fast, easy, and spicy with salty, sweet, and sour flavors kicking in. The spiciness level can be adapted to your taste by adjusting the chili garlic sauce. This will make 4 side servings or 3 hearty main course servings.
Provided by lutzflcat
Time 15m
Yield 3
Number Of Ingredients 10
Steps:
- Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
- Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
- Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 18.7 g, Cholesterol 0.1 mg, Fat 21.9 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 958.8 mg, Sugar 8.8 g
SHOYU RAMEN
Make and share this Shoyu Ramen recipe from Food.com.
Provided by maggie_mcnally
Categories Clear Soup
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat sesame oil in a deep pan.
- Saute chopped ginger and garlic in the pan.
- Lower the heat.
- Add stock to pan and bring to a boil.
- Add sugar, salt, sake, and soy sauce to the soup.
- Run the soup through a strainer. Return to pot.
- Add tofu, carrots, noodles and mushrooms. Heat through.
- Add spinach and scallions before serving.
- Spoon noodles and vegetables into individual bowls. Add broth.
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- Prepare ramen toppings ahead of time so you can serve ramen hot immediately. Here are some topping examples; I usually put Chashu, Ramen Egg, blanched bean sprout (or Spicy Bean Sprouts), corn kernels, Shiraga Negi, chopped green onion, and a sheet of nori. Prepare a small dish of red pickled ginger, la-yu (chili oil), and white pepper powder on the table.
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- Bring to a simmer and maintain until ready to serve. Loosen up the noodles and place in the boiling water. Cook noodles for slightly less time than recommended by the package directions. (This is because once you pour the soup over the noodles, it continues to cook.)
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