Spicy Ramen Noodles With Chili Crisp (18 Min-One Pot)
Make these one-pot vibrant spicy ramen noodles with veggies, chili crisp, and a delicious sauce for a quick and easy dinner or side dish. Keep the dish vegetarian or add chicken, meat or shrimp.
- 2 tbsp Olive oil
- 3 large onion roughly chopped (or 6 small, about 1 cup chopped)
- 3 cups chopped sweet bell peppers, Note 1 (~2 large peppers)
- 1 1/4 cups water (add a little more if using larger noodle package)
- 2 packages (85-100 grams each/3-3.5 ounces), instant ramen noodles or instant noodles Note 2 (discard flavor and soup base packets)
MAKE SAUCE: Mix all sauce ingredients in a small bowl or cup Set aside.4 tablespoons low sodium soy sauce,2 tablespoons chili crisp for medium spicy,1 tablespoon Shaoxing wine,1 tablespoon peanut butter,2 teaspoons sesame oil,2 teaspoons brown sugar
SAUTE VEGETABLES: Heat oil to medium-high heat in large pan. Add green onions and peppers. Cook for 2-3 minutes just until softened. They will cook more when adding sauce and cooking the noodles.
ADD SAUCE: Pour sauce over vegetable mixture. Stir for 2 minutes to coat evenly. Sauce will thicken slightly.
COOK NOODLES IN SAME PAN: Move vegetable mixture to one half of pan. Add 1 ¼ cup/300 ml water to other half of pan. Let it come to a boil. Add 2 packages (total 170 grams/6 ouncesl) of broken up ramen or instant noodles to water. Let boil for 2-4 minutes (see package timing), stirring occasionally, until softened and water is mostly absorbed. If noodles seem dry, add a little more water. The end result should be soft but slightly chewy noodles.
FINISH: Lower heat to medium heat on stovetop. Toss cooked noodles and veggies together. If you are adding a cooked protein, add it now Note 4. Taste and add a pinch of black pepper or salt if needed. Garnish with your choice of chopped green onions, more chili crisp, chopped fresh cilantro and/or sesame seeds on top of the noodles. Serve hot or at room temperature.