25-Minute Spicy Ramen

This ramen has ground pork, carrots, cabbage, sweet peppers, and a kick of heat!

My family has been eating different variations of ramen lately and this one was super fun because it has ground meat and seems like it's way easier to throw together than the others (it's really not but it seems that way with ground meat). I think this is one of the first ramen recipes I've made with any kind of nuts and I really love savory dishes with peanuts - SO MUCH. So all in all, this has a really great balance of flavors and textures. And it's quick to make!

What you need:

• 3 packs of ramen, discard seasoning packets
• 1 Tbsp. vegetable oil, plus some
  
• 1 cup peanuts
• 1 cup chicken broth
• 3 Tbsp. reduced sodium soy sauce
• 2 Tbsp. rice wine
• 1 1/ 2 Tbsp. hoisin sauce
• 1 Tbsp. Asian sweet chili sauce
• 1 Tbsp. sriracha
• 1 1/2 tsp. cornstarch
• 1 lb. ground pork
• 1 small onion, diced
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 4 cloves minced garlic
• 1 Tbsp. freshly grated ginger
• 2 carrots, cut into matchsticks
• 1 red bell pepper, diced
• 2 cups thinly sliced green cabbage
• Chopped green onions for garnish
  

Directions:

1. Cook ramen into boiling water for 2 minutes, reserve 1 cup pasta water, and rinse cooked ramen with cool water and toss with a drizzle of vegetable oil. Set aside.
2. In a large wok or skillet over medium-high heat, add peanuts and cook for 3 minutes, stirring occasionally. Remove to a plate.
3. In a bowl, mix together chicken broth, soy sauce, rice wine, hoisin sauce, chili sauce, sriracha, and cornstarch. Set aside.
4. In the wok/skillet, heat 1 Tbsp. vegetable oil over medium high heat. Add ground pork, onion, and salt and pepper. Cook until pork is browned, crumbling as you go.
5. Add carrots, bell peppers, garlic, and ginger. Cook for 2 more minutes.
6. Add sauce and bring to a simmer. Simmer for 30 more seconds.
7. Add noodles and toss to coat.
8. Add cabbage and roasted peanuts. Toss to combine.
9. Heat until noodles are al dente and cabbage has softened.
10. Use reserved pasta water if you need to reach desired consistency.
11. Season with additional sriracha, salt, and pepper, if needed. Garnish with green onions.
    

Recipe from Carlsbad Cravings

25-Minute Spicy Ramen

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

• 3 packs of ramen, discard seasoning packets
• 1 Tbsp. vegetable oil, plus some
• 1 cup peanuts
• 1 cup chicken broth
• 3 Tbsp. reduced sodium soy sauce
• 2 Tbsp. rice wine
• 1 1/ 2 Tbsp. hoisin sauce
• 1 Tbsp. Asian sweet chili sauce
• 1 Tbsp. sriracha
• 1 1/2 tsp. cornstarch
• 1 lb. ground pork
• 1 small onion, diced
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 4 cloves minced garlic
• 1 Tbsp. freshly grated ginger
• 2 carrots, cut into matchsticks
• 1 red bell pepper, diced
• 2 cups thinly sliced green cabbage
• Chopped green onions for garnish

Instructions

1. Cook ramen into boiling water for 2 minutes, reserve 1 cup pasta water, and rinse cooked ramen with cool water and toss with a drizzle of vegetable oil. Set aside.
2. In a large wok or skillet over medium-high heat, add peanuts and cook for 3 minutes, stirring occasionally. Remove to a plate.
3. In a bowl, mix together chicken broth, soy sauce, rice wine, hoisin sauce, chili sauce, sriracha, and cornstarch. Set aside.
4. In the wok/skillet, heat 1 Tbsp. vegetable oil over medium high heat. Add ground pork, onion, and salt and pepper. Cook until pork is browned, crumbling as you go.
5. Add carrots, bell peppers, garlic, and ginger. Cook for 2 more minutes.
6. Add sauce and bring to a simmer. Simmer for 30 more seconds.
7. Add noodles and toss to coat.
8. Add cabbage and roasted peanuts. Toss to combine.
9. Heat until noodles are al dente and cabbage has softened.
10. Use reserved pasta water if you need to reach desired consistency.
11. Season with additional sriracha, salt, and pepper, if needed. Garnish with green onions.

Notes:

Recipe from Carlsbad Cravings

Created using The Recipes Generator