Introduction: How to Make Spicy Ramen

Plain Instant Ramen gets pretty old pretty quick. As a senior in college, I am well aware of this fact. I have been trying to add my own twists to this cliche college meal to make it better over the past few years. This is one of them I came up with. It is a little spicy. If spicy is not your style, there are a few other recipes at the end of these instructions. This does not compare to real Ramen, but it is still pretty good. This should take at most 20 minutes to make.

Step 1: Gather Materials/Ingredients

You will need:
1 pot
1 bowl
1 measuring cup
2 cups of water
1 fork (or whatever you prefer to eat/stir with)
1 pair of scissors
1 package of Ramen (I have only used chicken flavor with this, but feel free to try out another flavor)
1 egg
1 bottle of Spiracha Hot Chili Sauce (can be found at most grocery stores, even the grocery section of Wal Mart)
5-6 basil leaves (optional)

Note: As with most cooking, some of the ingredients are going to change based on your taste. Be creative!

Step 2: Wash Up

Clean your hands before you start! Also, make sure all of your utensils are clean. (including the scissors)

Step 3: Start Boiling the Water

Fill your measuring cup with 2 cups of water and pour it in your pot. Set the stove on "high" and place the pot on top of it.

Note: Normally, I don't go through the trouble of measuring the exact amount of water. I just have enough water in the pot to submerge the noodles. Likewise, if you want it less soupy, use less water next time.

WARNING: The stove and the water will be getting very hot. Steam from the water can also be dangerous. Don't burn yourself!

Step 4: While the Water Boils...

While you are waiting for the water to boil, open the package of Ramen and take the packet of seasoning out. I have dumped the packet into boiling water before on accident.

Step 5: Add an Egg

Once the water is boiling, crack that egg open and drop it in. Then, stir it up with your fork. The egg should cook almost instantly. Finally, reduce the heat a little bit and throw the egg shells away.

WARNING: Remember to be careful not to get burned while doing this!

Step 6: Add the Noodles

Empty the package of Ramen noodles into the pot and submerge them in the water. If your water has stopped boiling, you reduced the heat a little too much. Keep stirring the noodles until they all separate and become soft. This should take 1 to 2 minutes. When the noodles are done, remove the pot from the heat.

Step 7: Add the Seasoning

Cut open the seasoning packet with your scissors and pour the seasoning in.

Note: I am looking for good alternatives to the seasoning. It's a bit too salty for my liking. Unfortunately, it doesn't taste good at all if you don't put the seasoning in. If you have any suggestions, please post them in the comments!

Step 8: Add the Basil (Optional)

Place the leaves on top of each other, make cuts in them as shown in the second picture, roll them up, and snip them into little pieces over your Ramen with the scissors.

Note: The reason I say this is optional is I don't expect everyone to have a basil plant growing in their house. I recommend you get one! It's nice to have fresh herbs on hand. You can also try adding green onions, celery, or some other greens!

Step 9: Add the Sauce

Squirt some of the chili sauce on your Ramen. This stuff is pretty spicy, so go easy on it if you don't like spicy food too much. The sauce is still important because it adds a lot of flavor to your Ramen.

Step 10: Enjoy!

Enjoy your meal! Make sure it cools off before you start digging in. When you are done, wash your dishes and clean up any mess you made.

There are many ways you can improve Ramen, please share them in the comments if you know any!

Comments

author
ldinorci (author)2016-07-02

If you don't like the flavor packet, I suggest making broth using a salt free bullion (or make fresh stock if you have time). Then sautéing some garlic and onion until lightly carmelized (i.e, brown). Add the broth, bring it to a boil, then add your egg and then the noodles. If you want to add a little more umph to the meal, you can add some veggies (I like a leaf or 2 of napa cabbage and bok choi). If ytu want to get really fancy, you can add some meat too. If you add meat or fish, then throw it into the broth and cook before you throw in the noodles. Shellfish, it cooks pretty quickly, so throw that it a minute or 2 before the noodles. If you're going with a seafood ramen, throw in some bottled clam juice

Then salt to taste.

author
NathanBlackwall (author)2014-11-08

have not ate yet

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author
prince-of-weasels (author)2014-03-04

Add Mrs.Dash ,[or,dried onion flakes ,red pepper flakes,] &mole` sauce.

OR

any brand jar salsa{I prefer PACE} chop up a hot dog or cocktail weinies ;season with REAL bacon flakes.

think of Ramen as a flavor clone device lol what ever you put in it becomes.

author
CmeRiot (author)2012-10-02

I like to beat an egg in a bowl and cook the noodles in the pot. And once the noodles are done and seasoned, I move the still boiling water into the bowl with the egg a little at a time making a egg thickened soup instead of having boiled egg chucks in the soup. I love that hot sauce though and adding a dash of sesame oil to it to give it a darker flavor profile.

author
Cabe (author)2011-10-18

I have found that stock (or boullion cube in the US) will allow you "turbo charge" the basic flavours of instant noodles. But when I saw Spicy I just knew it had to be Siracha, I was not disappointed.

The Basil however is something I shall have to try, excellent.

author
fluffydragon (author)Cabe2011-12-06

Beware that you aren't adding the cube to the seasoning packet - the sodium is already bad enough in those things.

author
fluffydragon (author)2011-12-06

I like to add a couple of pieces of frozen vegetable to my ramen while it's cooking - it helps cool it down faster so I can eat it sooner, and adds veggies!! You can usually get a mixed veggie bag at food stores for a buck, or a 1.50 at most, and one package of frozen unflavored 'stir-fry vegetables' lasts at least 3-5 bowls of ramen.

Sometimes I stir in a teaspoon of hoisin sauce during cooking or 1/5 a block of tofu, cubed.

Another favoriteof mine is a few shakes of rice seasoning - you can pick up a jar for 3 bucks at most asian grocery stores and they last forever. I've gotten wasabi, shrimp and bonito flavored rice seasonings, all were good - small glass jars with resealable lids.

author
BDporkchop (author)2011-10-26

ive been trying different alternatives try this one dill, white pepper, and onion powder and just salt it to taste

author
j2e (author)2011-10-20

Thanks for the comments, everyone. Great suggestions. I was hoping for some new ideas when I made this instructable!

author
knotquiteawake (author)2011-10-19

I rarely use the packet. Instead, I've used teriyaki sauce + hot pepper flakes + Lime Juice. Also good is Tahini paste + Soy Sauce + Lime Juice. Also Just plain high quality curry powder is good for curried noodles. I usually stay away from the "flavoring" packet since its pretty much a sodium bomb and filled with fake flavors/preservatives.

author
jmelrose1 (author)2011-10-19

I use Ramen as a base to make what I call, "Poor Man's Spaghetti." Cook the Ramen noodles as you would but instead of adding the seasoning drain it and add some pasta sauce and cheese. It's easier to make than spaghetti and it tastes almost as good.

author
jmelrose1 (author)2011-10-19

I always add only half of the seasoning so it only has half of the sodium content and tastes just as good.

author
bluemoon6 (author)2011-10-19

I drain the ramen after cooking and then add peanut butter and a little soy sauce and honey and Spiracha sauce--kind of like peanut noodle without any work---yum!!!

author
Penolopy Bulnick (author)2011-10-17

I have always wanted to make that instant ramen better, but was always too lazy to figure out an alternative. This sounds really good and I already have Spiracha Hot Chili Sauce, so I'll have to give this a try. Though I'm not sure of an alternative for the packet. There must be one out there though.

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