Minute Garlic Chili Ramen

$- 2 packs instant ramen noodles (your choice of flavor) - 4 cups vegetable broth (or water) - 4 cloves garlic, minced - 1 tablespoon chili oil - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 teaspoon grated ginger - 2 green onions, sliced - 1 cup baby spinach - 1/2 cup corn kernels (fresh or frozen) - 1 tablespoon sesame seeds (for garnish) - Sriracha or chili flakes (for additional heat, optional) You can swap vegetable broth with chicken broth if you prefer. Water works too, but add a pinch of salt for flavor. If you cannot find chili oil, use olive oil with some crushed red pepper. You can also replace soy sauce with tamari for a gluten-free option. Don't worry if you lack baby spinach; kale or bok choy works well too. You can find instant ramen noodles at most grocery stores. Look for chili oil in the Asian section or online. Vegetable broth is usually available near soups. For fresh ingredients like garlic and green onions, check the produce aisle. If you want the best quality, consider local farmers' markets for the freshest veggies. Making Minute Garlic Chili Ramen is quick and easy. You boil broth, sauté garlic, and add noodles. Then, mix in veggies for a tasty meal. This recipe takes only 15 minutes from start to finish. 1. Boil the broth: Pour 4 cups of vegetable broth into a large pot. Heat on medium until it bubbles. If using water, add a pinch of salt for flavor. 2. Sauté garlic and ginger: In a small pan, heat 1 tablespoon of chili oil over medium heat. Add 4 minced garlic cloves and 1 teaspoon of grated ginger. Cook for 1-2 minutes until fragrant. Be careful not to burn the garlic. 3. Combine flavors: Pour the sautéed garlic mixture into the boiling broth. Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Let it simmer for 2 minutes to blend the flavors. 4. Cook the noodles: Add 2 packs of instant ramen noodles to the pot. Cook according to the package instructions, usually 3-4 minutes. Stir occasionally to keep the noodles from sticking. 5. Add veggies: Two minutes before the noodles finish cooking, add 1 cup of baby spinach and 1/2 cup of corn kernels. Stir so they heat through. 6. Finish and serve: Once the noodles are ready, take the pot off the heat. Taste the broth and adjust seasoning. Serve in bowls, topping with sliced green onions, sesame seeds, and Sriracha or chili flakes if you like it spicy. - For the broth: Use vegetable broth for a richer taste. If using water, season well. - Sautéing: Keep the heat medium. Stir often to prevent burning. - Noodle cooking: Stir the noodles to ensure even cooking. This helps them stay soft and chewy. - Veggie additions: Feel free to add more veggies like bell peppers or mushrooms for extra flavor. - Garnishing: Don't skip the sesame seeds and green onions. They add nice texture and flavor. To boost flavor, use fresh ingredients. Fresh garlic and ginger pack a punch. You can also add more chili oil for heat. If you want extra spice, try Sriracha or chili flakes. Don’t be shy with the soy sauce; it adds depth. You can also try adding miso paste. It gives a rich, savory taste. Keep your ingredients prepped and ready. Chop garlic and ginger ahead of time. Use frozen corn and baby spinach for quick cooking. If you have vegetable broth on hand, your base is ready in minutes. For faster meals, use thin noodles. They cook quicker than thicker ones, saving time. One mistake is overcooking the noodles. Follow the package time closely to keep them firm. Another error is burning garlic. Always sauté it for just 1-2 minutes. If you add all your veggies too early, they may become mushy. Add them a few minutes before the noodles finish. Finally, don’t forget to taste your broth. Adjust seasoning as needed for the best flavor. {{image_2}} You can easily make this dish vegetarian or vegan. Just swap out the broth for vegetable broth, which I always recommend for deeper flavor. Use soy sauce that is labeled vegan. You can add more veggies like mushrooms or bell peppers for richness. This way, you keep it light and bright. If you want to add protein, tofu works great. Just cut it into cubes and sauté it in the chili oil before adding the garlic. You can also use cooked chicken for a heartier meal. Just add it into the broth while it simmers. Both options make the ramen filling and tasty. Feel free to mix in other vegetables you like. Broccoli, carrots, or snap peas all add crunch and nutrients. You can also use frozen veggies if you’re in a hurry. Just toss them in the pot a few minutes before serving. This way, you get a colorful, healthy bowl of ramen. Store any leftover Minute Garlic Chili Ramen in an airtight container. This helps keep it fresh. Allow it to cool before sealing. Use the ramen within three days for the best taste. If you notice any signs of spoilage, do not eat it. When you are ready to enjoy your ramen again, reheat it on the stove. Pour the ramen into a pot over medium heat. Add a splash of vegetable broth or water to keep it from drying out. Stir gently to warm it through. Heat until steaming, but do not let it boil. This keeps the noodles tender and flavorful. If you want to save your ramen for later, freezing is a great option. First, cool it completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date. Use it within three months for the best quality. When ready to eat, thaw in the fridge overnight. Reheat as described above for the best experience. Yes, you can use any flavor of instant ramen noodles. The dish will still taste great. I often enjoy chicken or vegetable flavors. Each flavor adds its unique twist. Just cook them as directed on the package. If you don’t have chili oil, use any cooking oil you have. You can add red pepper flakes for heat. A mix of garlic and ginger will also help. The taste will change a bit, but it will still be yummy. To make it spicier, add more chili oil or Sriracha. You can also use extra chili flakes or fresh chili peppers. Start with small amounts and taste as you go. This way, you can control the heat level. This blog post covered how to make Minute Garlic Chili Ramen in an easy way. We discussed each ingredient and how you can switch them out. I shared step-by-step instructions to guide you through cooking. I also gave tips to enhance your ramen's flavor and avoid mistakes. You learned about different variations, and even how to store and reheat leftovers. Enjoy your ramen journey! Experiment with flavors, and you will find your favorite version. Happy cooking!$

Discover the ultimate comfort food with this Minute Garlic Chili Ramen recipe! Ready in just 15 minutes, this easy dish combines instant ramen noodles with savory garlic, spicy chili oil, and fresh veggies for a flavorful meal. Perfect for those busy nights, this recipe offers a quick and delightful way to warm up. Click to explore how to make this delicious ramen that will spice up your weeknight dinners!

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Ingredients

2 packs instant ramen noodles (your choice of flavor)

4 cups vegetable broth (or water)

4 cloves garlic, minced

1 tablespoon chili oil

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon grated ginger

2 green onions, sliced

1 cup baby spinach

1/2 cup corn kernels (fresh or frozen)

1 tablespoon sesame seeds (for garnish)

Sriracha or chili flakes (for additional heat, optional)

Instructions

In a large pot, bring the vegetable broth to a boil over medium heat. If using water, add a pinch of salt for flavor.

While the broth heats, heat the chili oil in a small pan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1-2 minutes). Be careful not to burn the garlic.

Add the sautéed garlic mixture to the boiling broth. Stir in soy sauce and sesame oil, then allow to simmer for 2 minutes.

Add the instant ramen noodles to the pot, cooking according to package instructions (typically 3-4 minutes). Stir occasionally to separate the noodles.

Two minutes before the noodles are done, add the baby spinach and corn kernels to the pot, allowing them to heat through.

Once the noodles are cooked, remove the pot from heat. Taste and adjust seasoning, adding more soy sauce or salt as desired.

Serve the ramen hot in bowls, garnishing with sliced green onions, sesame seeds, and a drizzle of Sriracha or sprinkle of chili flakes for added heat.

Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 2