Spicy Ramen Noodles Recipe

Ingredients

• 3 ramen packets (discard seasoning)
• 2 tablespoons sesame oil (divided)
• 1 pound lean ground pork or ground chicken
• 1 small onion (chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 garlic cloves (minced)
• 1 tablespoon freshly grated ginger
• 2 carrots (cut into matchsticks)
• 1 red bell pepper (chopped into 1/2” pieces)
• 2 cups thinly sliced cabbage
• 1 cup cocktail peanuts (may sub other peanuts)
• 1 cup chicken broth
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons Japanese rice wine (may sub dry sherry)
• 1 tablespoon hoisin sauce ((Lee Kum Kee or Kikkoman))
• 1 tablespoon Asian sweet chili sauce ((like Mae Ploy))
• 1-2 tablespoons sriracha hot chili sauce
• 1 1/2 teaspoons cornstarch
• chopped green onions

Instructions

1. 1

   Cook ramen in boiling water for 2 minutes (no longer)! Reserve one cup pasta water. Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking. Set aside.

2. 2

   Heat a large wok or skillet over medium high heat. Add peanuts and dry roast peanuts until golden and toasted in a few places, tossing occasionally, approximately 3 minutes. Remove to a plate.

3. 3

   Mix Sauce ingredients together in a medium bowl and set aside.

4. 4

   To the now empty skillet, heat 1 tablespoon sesame oil over medium high heat. Add ground pork/chicken, onions, salt and pepper and cook until browned. When meat is almost cooked through, add carrots, bell peppers, garlic and ginger and cook 2 additional minutes.

5. 5

   Stir in sauce and bring to a simmer. Simmer for 30 seconds then add noodles and toss until evenly coated. Add cabbage and peanuts and toss to combine. Heat just until noodles are al dente and cabbage has softened, about one minute. Add additional reserved water if needed to reach desired consistency.

6. 6

   Taste and season with additional sriracha, salt and pepper if desired. Garnish with green onions.