Fiery Yet Creamy Firecracker Ramen

FIERY YET CREAMY FIRECRACKER RAMEN! A noodle soup to stir your soul this cozy season with burst of flavors that are spicy, savory, rich in umami, and creamy. This recipe is tailored to your liking and perfect for noodle lovers.

By @the_foodiediaries

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 400 g noodles
• 2 tbsp oil
• 150 g mushrooms
• 1 tbsp dark soy sauce
• 150 g mushrooms
• 1 tbsp oil
• 4 cloves garlic
• 1 tbsp ginger
• 1 handful spring onions
• 1 tbsp chilli oil
• 1 tbsp hot sauce
• 1 tbsp gochujang
• 0.5 tbsp tomato paste
• 1 tbsp soy sauce
• 250 ml coconut milk
• 250 ml water
• 1 tsp vinegar
• 400 g noodles
• 1000 ml soup
• 150 g mushrooms
• 2 tbsp spring onions
• 2 tbsp sesame seeds

Instructions

1. Cook your noodles of choice until just shy of al dente, about 2-3 minutes less than the package instructions. Drain and set aside.
2. Heat a large pan over medium heat and add a splash of oil. Add 1 cup of sliced mushrooms and cook, stirring occasionally, until they've released their water and are browned, about 5-7 minutes.
3. Stir in 1 tablespoon of dark soy sauce into the browned mushrooms and mix well. Remove from heat and set aside.
4. In the same pan, heat another splash of oil. Add minced garlic, grated ginger, and chopped spring onions. Cook for 2-3 minutes until fragrant.
5. Add chilli oil, hot sauce, gochujang, optional tomato paste, and soy sauce to the fragrant mixture. Stir well to combine until caramelized, about 3 minutes.
6. Pour in coconut milk, water, and vinegar. Stir to combine and let it simmer until the flavors have deepened, about 5-10 minutes.
7. Divide the prepared noodles into 4 bowls. Ladle the hot soup over the noodles.
8. Top each serving with the cooked mushrooms, additional chopped spring onions, and sprinkle with sesame seeds.