Imported from Instagram

Spicy Garlic Chili Ramen

Name: Spicy Garlic Chili Ramen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 packs ramen noodles (Cook according to package instructions); 3 cloves garlic (Finely chopped); 1 chili red bird’s-eye chili (Chopped); 1 stalk green onions (Chopped; additional green onions are stirred in at the end); cilantro leaves (A handful, chopped; additional cilantro is stirred in at the end); 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp chicken bouillon powder (Adjust to taste); 2 tbsp oil; 0.33 cup reserved noodle cooking water (Reserve before draining the noodles); 1 tbsp lime juice (Adjust to taste); 0.3333333333333333 cup water (A splash, only if the finished noodles are too salty)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

A quick, spicy ramen dish tossed with fragrant garlic, bird’s-eye chili, green onions, cilantro, savory soy and oyster sauces, and fresh lime juice. Reserved noodle water creates a glossy coating.

2 servings20 minEast Asian

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Ingredients

2 packs ramen noodles (Cook according to package instructions)
3 cloves garlic (Finely chopped)
1 chili red bird’s-eye chili (Chopped)
1 stalk green onions (Chopped; additional green onions are stirred in at the end)
cilantro leaves (A handful, chopped; additional cilantro is stirred in at the end)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp chicken bouillon powder (Adjust to taste)
2 tbsp oil
0.33 cup reserved noodle cooking water (Reserve before draining the noodles)
1 tbsp lime juice (Adjust to taste)
0.3333333333333333 cup water (A splash, only if the finished noodles are too salty)

Steps

1
Bring a pot of water to a boil. Cook the ramen noodles according to the package instructions.
2
Before draining, reserve about 1/3 cup of the noodle cooking water. Drain the noodles and set them aside.
3
Heat 2 tablespoons of oil in a pan over medium heat.
4
Add the chopped garlic, green onions, cilantro, and bird’s-eye chili to the pan.
5
Sauté the aromatics for about 30–60 seconds, until fragrant. Take care not to let the garlic burn.
6
Lower the heat. Add the soy sauce, oyster sauce, chicken bouillon powder, and reserved noodle cooking water.
7
Add the drained noodles to the pan.
8
Toss everything together until the noodles are evenly coated and glossy.
9
Turn off the heat. Stir in the lime juice, along with more chopped green onions and cilantro.
10
Taste and adjust with more lime juice if needed. If the noodles are too salty, add a splash of water and toss to combine.

Notes

The source does not specify the ramen package size or a precise amount of additional green onions and cilantro used at the finish. The phrase “1–2 stacks” appears to mean 1–2 stalks of green onion. Adjust the chicken bouillon and lime juice to taste.