If you like your noodles fiery hot, this spicy ramen will be your new favourite! Chili oil and sweet chili sauce bring the heat and sweet, while bouncy, chewy ramen bring the fun.
There’s just something about ramen! It’s delicious, inexpensive, and customisable, but I also love it because of all the noodle dishes out there— Thai peanut noodles , chow fun noodles —I think ramen wins the award for most fun. It’s springy and curly and oh, it’s also SUPER versatile, as you can see in this spicy ramen noodles recipe.
What sets this spicy ramen apart is the fiery kick it brings to the table. The combination of chili oil and sweet chili sauce creates a perfect balance of heat and sweetness, while soy sauce adds an umami element, so while it IS quite spicy, it’s not one note.
Why You’ll Love This Spicy Ramen Recipe
- A budget-friendly meal. Ramen is not only delicious, it’s also an affordable meal option for when you’re trying to stretch your grocery budget. This spicy ramen recipe is a great way to jazz it up!
- Easy to make at home. Like peanut butter ramen , this is a fantastic recipe for beginning cooks or anyone who doesn’t have a kitchen full of equipment.
- Customisable. Adjust the heat, add a protein, veg it up—the world is your oyster, friends!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Dry ramen noodles – Toss the seasoning packet—we don’t need it!
- Toasted sesame oil – Toasted sesame oil is much more delicious than regular sesame oil, as it has a fantastic nutty flavour.
- Scallions – You’ll need both the green parts and the whites.
- Garlic
- Soy sauce – Tamari, liquid aminos , or coconut aminos work too.
- Ground ginger
- Chili oil – You could also use the oil from chili crisp if you have a jar.
- Sweet chili sauce – The sweetness makes this spicy ramen irresistible!
- Rice wine vinegar – Make sure you’re using unseasoned rice vinegar, which isn’t sweetened.
How to Make Spicy Ramen Noodles
- Cook the ramen. Boil it in a pot of water until it’s al dente, stirring to break it apart. Reserve a cup of cooking water, then drain.
- Sauté the aromatics. Heat the sesame oil in a pan set over medium heat. Add the whites of the scallions and cook for a minute, then stir in the garlic and cook until fragrant.
- Build the sauce. Add the soy sauce, ground ginger, chili oil, sweet chili sauce, and rice wine vinegar. Bring the sauce to a boil, then remove from heat.
- Put it all together. Toss the ramen in the pan with the sauce, adding the reserved water a bit at a time as needed. Garnish with scallion greens and serve.
Tips for Success
- Customise the heat to your tastes . If you prefer a milder spiciness, simply reduce the amount of chili oil and sweet chili sauce in the recipe. On the other hand, feel free to add more, or add red pepper flakes, if you are a lover of all things spicy.
- Experiment with toppings . This spicy ramen is delicious on its own but adding your favourite toppings can take it to the next level. Try toasted cashews or peanuts, sesame seeds, chili crisp, basil, or cilantro.
- Add the water a little at a time . Don’t dump it all in at once! The purpose of the water is to help create a smooth sauce that coats all the noodles. You might not need any, or you could just need a splash or two.
Serving Suggestions
Add protein by serving this spicy ramen with crispy air fryer tofu or vegan chicken , or add a side of steamed or stir-fried vegetables for a more balanced meal. You can also pair it with some Asian-inspired appetizers like these vegan dumplings with dipping sauce .
How to Store
Transfer leftovers to an airtight container and refrigerate for up to 4 days. You can heat up the spicy ramen in the microwave or a skillet over medium heat, or eat the noodles cold.
Can I Freeze This Recipe?
To freeze spicy ramen, transfer it to an airtight container or freezer bag and freeze for up to 3 months. Let it thaw in the refrigerator before reheating.
More Vegan Noodle Recipes
- Vegan Sesame Noodles
- Thai Coconut Curry Soup
- Vegan Pad Thai
- Vegan Chicken Noodle Soup
- Vegan Pad See Ew
Ingredients
- 8 ounces dry ramen noodles , 227 grams
- 2 tablespoons toasted sesame oil , 30 ml
- 4 scallions , chopped (whites and greens divided)
- 2 cloves garlic , minced
- ¼ cup soy sauce , 59 ml
- ½ teaspoon ground ginger , 1 gram
- 1 teaspoon chili oil , 5 ml
- 2 tablespoons sweet chili sauce , 30 ml
- 1 tablespoon rice wine vinegar , 50 ml
Instructions
- Bring a medium pot of water to a boil and add the ramen noodles. Cook for 2-3 minutes or until al dente. Stir occasionally to help the noodles break apart. Reserving 1 cup of the cooking water, drain the ramen and set aside.
- While the ramen is cooking, heat the toasted sesame oil over medium heat in a medium-sized saucepan. Add the whites of the scallions and saute for 1 minute. Add the garlic and saute for 30 seconds.
- Add the soy sauce, ground ginger, chili oil, sweet chili sauce, and rice wine vinegar to the saucepan. Bring the sauce to a boil, and then turn off the heat.
- Transfer the ramen to the pan with the sauce and toss to coat. Add the reserved water from the ramen, ¼ cup ( 60 ml) at a time as needed, to help the sauce coat the ramen.
- Serve warm, garnished with the greens of the scallions.
Notes
Spicy Ramen
Ingredients
- 8 ounces dry ramen noodles 227 grams
- 2 tablespoons toasted sesame oil 30 ml
- 4 scallions chopped (whites and greens divided)
- 2 cloves garlic minced
- ¼ cup soy sauce 59 ml
- ½ teaspoon ground ginger 1 gram
- 1 teaspoon chili oil 5 ml
- 2 tablespoons sweet chili sauce 30 ml
- 1 tablespoon rice wine vinegar 50 ml
Instructions
- Bring a medium pot of water to a boil and add the ramen noodles. Cook for 2-3 minutes or until al dente. Stir occasionally to help the noodles break apart. Reserving 1 cup of the cooking water, drain the ramen and set aside.
- While the ramen is cooking, heat the toasted sesame oil over medium heat in a medium-sized saucepan. Add the whites of the scallions and saute for 1 minute. Add the garlic and saute for 30 seconds.
- Add the soy sauce, ground ginger, chili oil, sweet chili sauce, and rice wine vinegar to the saucepan. Bring the sauce to a boil, and then turn off the heat.
- Transfer the ramen to the pan with the sauce and toss to coat. Add the reserved water from the ramen, ¼ cup ( 60 ml) at a time as needed, to help the sauce coat the ramen.
- Serve warm, garnished with the greens of the scallions.
Notes
Nutrition
Spicy Ramen https://jessicainthekitchen.com/spicy-ramen/ August 12, 2024
Sliced bananas add extra deliciousness to this vegan banana bread pudding recipe! With cozy spices, tender custard-soaked bread and chopped walnuts, this one’s destined to be a brunch (or dessert!) favourite.
Forget breakfast, lunch, and dinner—brunch is the best meal of the day and the proof is in the pudding. Banana bread pudding, that is. While weekday breakfasts tend to be rushed affairs, a weekend or holiday brunch gives you the extra time to enjoy a sit-down breakfast and I don’t think it gets any better than this cozy banana bread pudding recipe!
Why You’ll Love This Banana Bread Pudding Recipe
- Completely vegan . Bread pudding is usually made with milk or cream and eggs, but this recipe uses plant-based alternatives to make it vegan-friendly.
- Full of flavour and texture . The combination of ripe bananas, cozy spices, and chopped walnuts means layers of flavour and contrasting textures in every bite.
- Perfect for brunch . I love that this recipe can be made ahead, which makes it great for entertaining. Assemble it the night before and pop it in the oven in the morning!
- Great for dessert too . Add a scoop of vanilla ice cream and your banana bread pudding goes from brunch to dessert!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened plant milk – You can use any you like as long as it’s not flavoured.
- Cornstarch – This helps thicken the custard in the absence of eggs.
- Coconut cream – AKA the creamy solids at the top of a can of coconut milk. You can also buy cans that are just coconut cream, which is what I use here.
- Maple syrup
- Cinnamon – You can swap in another cozy spice (or spice blend), but you can never go wrong with cinnamon!
- Salt
- Vanilla extract
- Walnuts – I prefer walnut pieces, since they’re less expensive than whole walnuts.
- Vegan butter – Homemade vegan butter is my go-to, but store-bought is fine.
- Coconut sugar
- Ciabatta – You’ll need stale cubed bread; stale bread absorbs more of the custard than fresh.
- Bananas
How to Make Banana Bread Pudding
- Make the custard. Blend the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla in a blender .
- Heat. Add the custard to a saucepan. Bring to barely a boil, then reduce the heat to low, and simmer for 3-5 minutes, or until thickened.
- Make the walnut filling. Mix the walnuts, melted vegan butter, coconut sugar, and cinnamon.
- Assemble. Place ¼ of the bread into the bottom of a loaf pan coated with nonstick spray. Drizzle 1 cup of custard over the bread, followed by half of the sliced bananas, half of the walnut filling, ¼ of the bread cubes and another cup of custard. Repeat with a second loaf pan.
- Rest. Let the bread pudding sit for 1 hour so the custard can soak into the bread.
- Bake. Bake the bread pudding in a 375ºF oven for 50 minutes, or until it’s set.
- Cool. Let the banana bread pudding rest for 10 minutes before serving.
Tips for Success
- Dry the bread in the oven if needed . If you don’t have time to let the bread cubes sit overnight to go stale, you can dry them out in the oven for a quicker alternative.
- Use ripe (but not over-ripe) bananas . This isn’t like making one-bowl vegan banana bread where you want the bananas to be completely brown. A yellow banana or one with a few flecks of brown is perfect.
- Let it rest before serving . Giving the banana bread pudding time to rest after baking allows the custard to set and makes it easier to slice.
Variations
- Add chocolate . For a more decadent spin on this recipe, incorporate vegan chocolate chips into the layers for a richer bread pudding.
- Use a different type of bread . Instead of ciabatta, try vegan Japanese milk bread or no knead bread .
- Switch up the nuts . If walnuts aren’t your thing, try pecans, almonds, macadamias, or hazelnuts. Pepitas are a great nut-free option.
Serving Suggestions
You can’t go wrong with a dollop of coconut whipped cream or cashew whipped cream on top of this banana bread pudding, or try a drizzle of vegan caramel sauce . Ice cream is also good, especially when it melts over the warm pudding!
How to Store Leftovers
Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.
More Brunch Favourites
- Apple Streusel Muffins
- Silver Dollar Pancakes
- Cinnamon Roll French Toast
- Biscuits and Gravy Casserole
- Pumpkin Waffles
Ingredients
- 1 ½ cups unsweetened plant milk , 355 ml
- ¼ cup cornstarch , 32 grams
- 1 (14.5-ounce) can coconut cream , 425 grams
- ½ cup maple syrup , 156 grams
- ½ tablespoon cinnamon , 4 grams
- 1 teaspoon salt , 6 grams
- 1 ½ teaspoons vanilla , 7 ml
- 1 ½ cups chopped walnuts , 170 grams
- 2 tablespoons melted vegan butter , 28 grams
- 2 tablespoons coconut sugar , 18 grams
- ½ teaspoon cinnamon , 1 gram
- 1 pound ciabatta, cubed and left to dry out on a sheet pan overnight* , 454 grams
- 3 bananas , sliced thin
Instructions
- Grease 2 loaf pans with non-stick baking spray.
- Add the plant milk, cornstarch, coconut cream, maple syrup, cinnamon, salt, and vanilla to a blender. Blend until smooth.
- Add the contents of the blender to a saucepan. Bring the mixture barely to a boil, reduce the heat to low, and let the custard simmer for 3-5 minutes or until thickened, whisking consistently.
- While the custard is simmering, mix the walnuts, melted vegan butter, coconut sugar, and cinnamon together. Set aside.
- Spread ¼ of the bread into the bottom of one of the prepared loaf pans. Drizzle 1 cup of the custard over the top, followed by half of the sliced bananas and half of the walnut filling. Next, spread ¼ of the bread cubes over the banana-walnut layer. Drizzle with another cup of custard. Use the back of a spatula to press everything down a bit. You want the bread to absorb the custard. Repeat with the second loaf pan and the remaining ingredients.
- Let the unbaked bread pudding rest for 1 hour.
- Preheat the oven to 375°F (190°C).
- Bake the bread pudding for 50 minutes or until the custard has all but set.
- Remove the bread pudding from the oven and let it rest for 10 minutes before slicing (or scooping) and serving.
Notes
- If you’re feeling impatient, you can dry the ciabatta out just before assembling the bread pudding. Spread it out on a baking sheet and bake at 250°F (121°C) for ~20 minutes or until it feels significantly dryer to the touch.
- To store : Cover the banana bread pudding with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. You can enjoy leftovers cold, at room temperature, or warm them up in the microwave.
- To freeze : You can freeze this banana bread pudding for up to 3 months. Wrap individual servings in plastic wrap, then place them in a freezer bag or airtight container. Thaw in the refrigerator before reheating.
