Firecracker Ramen
This fiery yet creamy noodle soup comes together with a burst of flavours that are spicy, savoury and rich in umami
Ingredients
- 1 packet noodles of choice
- 2-3 tbsp oil
- 1 cup mushrooms (sliced)
- 1 tbsp dark soy sauce
- 3-4 garlic cloves (minced)
- 1 knob ginger (grated)
- ⅓ cup scallions/ spring onions (sliced)
- 1 tbsp chilli oil
- 1 tbsp hot sauce of choice (e.g. Sriracha)
- 1 tbsp gochujang
- 1 tbsp tomato paste (optional)
- 1 tbsp soy sauce
- 250 ml coconut milk
- 250 ml water
- 1 tsp vinegar
Instructions
- Cook your noodles of choice until just shy of al dente. Drain and set aside.
- Heat a splash of oil. Add in the sliced mushrooms. Cook until they’ve released their water and have browned. Stir in some dark soy sauce and set aside.
- Heat a splash of oil and stir in garlic, ginger and a handful of scallions.
- Cook for a few minutes until fragrant, then add chilli oil, hot sauce, gochujang, tomato paste, soy sauce and stir well until caramelised.
- Then pour in the coconut milk, water and vinegar.
- Stir well to combine. Let it simmer until the flavours have deepened.
- Ladle the soup over the noodles. Top with the mushrooms, scallions and sesame seeds and DIVE IN!
