Sesame Garlic Ramen Noodles

This dish is perfect for a quick weekday dinner.

Recipe adapted from The Modern Proper.

Ingredients:

• 3 (3 oz.) packages instant ramen noodles, flavor packets discarded or 14 oz. fresh noodles
• 1/4 c. soy sauce
• 1/4 c. oyster sauce or hoisin sauce
• 1 TBSP rice vinegar
• 1 TBSP brown sugar, optional
• 1 tsp chili sauce like sambal or sriracha
• 1/4 c. water
• 4 cloves garlic, minced about 2 tsp
• 1 TBSP ginger paste
• 2 TBSP toasted sesame oil
• 1 small onion, large chop
• 1 sweet red pepper, large chop
• 6 oz. baby spinach
• 1 TBSP chili crisp
• 4-6 green onions, thinly sliced
• 1 tsp sesame seeds
• Top with fried egg, crispy tofu, or cooked chicken

Directions:

1. In a large pot of boiling water, cook noodles according to package; drain well.
2. In a small bowl, whisk together soy sauce through ginger paste.
3. In a large skillet, heat sesame oil over medium heat.
4. Add the onion and peppers and sauté for 2-3 minutes; then add the spinach and sauté until spinach is wilted.
5. Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in the chili crisp, and then add the noodles until heated through and evenly coated in sauce, about 3 minutes.
6. Garnish with green onions and sesame seeds.
7. Top with fried egg, crispy tofu, or cooked chicken, and extra chili crisp, if desired.

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Sesame Garlic Ramen Noodles

Recipe by RC

Ingredients

• 3 (3 oz.) packages instant ramen noodles, flavor packets discarded or 14 oz. fresh noodles

• 1/4 c. soy sauce

• 1/4 c. oyster sauce or hoisin sauce

• 1 TBSP rice vinegar

• 1 TBSP brown sugar, optional

• 1 tsp chili sauce like sambal or sriracha

• 1/4 c. water

• 4 cloves garlic, minced about 2 tsp

• 1 TBSP ginger paste

• 2 TBSP toasted sesame oil

• 1 small onion, large chop

• 1 sweet red pepper, large chop

• 6 oz. baby spinach

• 1 TBSP chili crisp

• 4-6 green onions, thinly sliced

• 1 tsp sesame seeds

• Top with fried egg, crispy tofu, or cooked chicken

Directions

• In a large pot of boiling water, cook noodles according to package; drain well.
• In a small bowl, whisk together soy sauce through ginger paste.
• In a large skillet, heat sesame oil over medium heat.
• Add the onion and peppers and sauté for 2-3 minutes; then add the spinach and sauté until spinach is wilted.
• Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in the chili crisp, and then add the noodles until heated through and evenly coated in sauce, about 3 minutes.
• Garnish with green onions and sesame seeds.
• Top with fried egg, crispy tofu, or cooked chicken, and extra chili crisp, if desired.