Easy spicy ramen recipe with instant noodles | how to make ramen noodles better with spices

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat while maintaining protein.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more accessible and cost-effective.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a different texture and is often cheaper.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles add fiber and nutrients.

Boil 1 liter of water in a pot.

Add French beans, carrot cut into thick pieces, and half a broccoli to the boiling water and blanch for 2-3 minutes.

Remove the vegetables from the water and set aside, ensuring they are not fully cooked.

In the same water, add 2 packets of instant noodles and boil for 3-4 minutes, cooking them to about 90% doneness.

Drain the noodles and mix with 2-3 tablespoons of oil to prevent them from sticking together.

Set the noodles aside.

In a pan, melt butter and add 1 tablespoon of minced garlic and some pepper powder.

Add mushrooms and the blanched vegetables to the pan and sauté for 2 minutes.

Prepare chili oil by heating oil in a pan and adding red chili powder and salt until crispy.

In another pan, heat 6 tablespoons of oil and sauté 1 tablespoon of minced garlic until fragrant, then add chili flakes and green onions.

Add 1-2 tablespoons of soy sauce and Kashmiri red chili powder for color, along with half a teaspoon of salt, and mix well.

Serve the cooked noodles in a bowl, topped with the spicy chili oil, sautéed vegetables, and paneer for protein.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens