Chili Oil Ramen
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Why I Love This Recipe
good
Ingredients You'll Need
4 packs of dried ramen noodles
1/2 cup of chili oil, divided
4 cloves of garlic, minced
1 tablespoon of sesame seeds
1 cup of sliced mushrooms
4 stalks of green onions, chopped
4 large eggs
4 cups of chicken or vegetable broth
1 tablespoon of soy sauce
1 teaspoon of sugar
8 oz of cooked chicken, shredded or cubed (optional)
Salt to taste
Nori sheets and sliced red chili for garnish
Directions
Cook the ramen noodles according to the package instructions. Drain and set aside.
In a pot, heat 1/4 cup of chili oil on medium heat. Add minced garlic and sesame seeds, stir until fragrant.
Add mushrooms and sauté for about 3 minutes. Then add the broth, soy sauce, sugar, and bring to a gentle boil.
Meanwhile, heat a pan with 1 tablespoon of chili oil. Cook the eggs sunny-side up, and set aside.
If using chicken, add it to the broth and let it heat through, about 5 minutes. Season the broth with salt to taste.
In serving bowls, add a tablespoon of warm chili oil on the bottom. Place cooked noodles in the bowl, then pour hot broth over the noodles.
Garnish with green onions, nori sheets, and extra sesame seeds. Top with a sunny-side egg and slices of red chili.
Serve immediately and enjoy the spicy, hearty ramen!
Pairs Well With
eggs
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