Spicy Rice Ramen Noodle Soup

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Rice Ramen Soup-One of the Healthy Happiness with magic recipe with ramen noodles. An incredibly easy and delicious spicy rice ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes! One of the most loved recipes on my blog and a personal favorite!

I stumbled upon these organic Brown Rice and Millet noodles at Costco a while ago. I loved the fact that these organic noodles have very few ingredients and I could read them all. A big plus on healthy, clean eat quest. My boys crave Japanese style Raman more often than not. Hubby and kids frequent several authentic Japanese Ramen noodle joints around us or even out of town. So I wanted to give these Brown Rice and Millet Ramen noodles a try.. After all, healthier is better.. so we tried the noodles with miso soup and other broth and they turned out soo good !!

And now, these Millet and Brown Rice Ramen noodles are my favorite staple in the pantry. I love them because they really soak up the sauce, and you taste major flavor in every single bite. They cook quickly so you’ll be slurping in these deliciously spicy noodles instantly.

I used onions, tomatoes, red peppers and carrots for making this beautiful dinner. However,  this is a clean-your-fridge type of a dish. Feel free to add or substitute your favorite proteins and vegetables such as green onions, broccoli or bok-choy.

The cooking process is pretty quick so have your ingredients prepped and ready to go. Use a wok or a pan with wide sides for easy and less mess stir-frying the veggies.

You will love making this Spicy Rice Ramen Soup for  dinner often because  it’s
Gluten free,
organic
protein rich
Quick and easy
Fun to enjoy guilt free!!

** If you prefer to make this Spicy Rice Ramen Noodle Soup Vegan, simply skip adding the eggs on the top. It will be just as tasty and delicious.  Give these healthy noodles a try for dinner tonight. You’ll be amazed how a simple sauce and basic veggies can turn the simplest and unassuming ramen noodles in your pantry into a special meal-worthy of exquisite cuisine. Enjoy!

Ingredients
4 cakes of Organic Millet and Brown Rice Ramen
4 Eggs boiled
4 garlic cloves minced
Inch of ginger root shredded
1 medium red onion diced
2 medium tomatoes chopped
1 red bell pepper diced
2 carrots finely shredded
2 green onion stalks chopped for garnish
Handful of chopped cilantro for garnish

For the Sauce
1 tablespoon sesame oil
2 tablespoons Liquid coconut amino or low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon hot and sour or Sriracha sauce
1 tablespoon brown sugar
Salt and pepper to taste
Juice of half lemon

Directions:

Bring a medium-size pot of water to a boil over high heat. Lightly break the noodle cakes to your desired bite size. Once the water is boiling, add in the broken noodle cakes. Gently twirl them around. Cook just until done per package directions.

In the meantime, heat up oil in the pan. Add onion and sauté for couple minutes till translucent. Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Keep the heat on high so veggies cook fast without being mushy. Add all the rest of the ingredients under sauce . Mix well and turn off the heat.

Once cooked, drain the excess water. You can make dry or soupy noodles based on the water you keep.

Pour the noodles back into the pan. Toss well so the noodles soak up all that wonderful sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy ramen creation!!

InstantPot Directions

I had to try few times making these noodles in InstantPot. Somehow the perfect texture was missing when I tried different cooking times. However, now with few tweaks,  I think I have it right. If you like dry noodles, it won’t work well to make them IP. The advantage of making them in IP is one pot cooking. Also, the tall walls of inner pot help reduce spills and clean-up. I sauté the veggies first. Set them aside  and then do pot in pot, to make broth and noodles in main pot and use trivet or steamer for eggs.

Put the Instant pot on High Sauté mode . Once it feels hot, add sesame oil. Add onion and sauté for couple minutes till translucent.
Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Add all the rest of the ingredients under sauce . Mix well and cancel the sauté. Remove the sautéed veggie mixture into separate dish.

Put the insert back in InstantPot. Add rice ramen noodles and just enough water to cover them. Place the tall trivet and put eggs in the container on it. Close the lid.

Choose the sealing position and choose manual 3 mins medium. After it beeps when done, do quick pressure release. Open the lid. Remove the eggs and trivet.

Add the sautéed veggie mixture into noodles. Stir well so the noodles soak up all that yummy sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy rice ramen creation!!

♡ Hope you like making this Spicy Rice Ramen Noodles Soup. We would love to hear your feedback . Do let us know how you like this post by leaving a comment and rating it so other readers know it too. And while you’re at it, take a picture and tag it #profusioncurry on Instagram! We love seeing what you come up with. Cheers, friends !!

If you are in mood for something exotic to pair this soup with, check out Bang Bang Skinny Cauliflower Bites recipe. You will also love Chinese Style Spicy Green Beans Recipe. Simple and easy, these recipes offer complete meal options on busy weeknights.

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Spicy Rice Ramen Noodles Soup

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Incredibly easy and delicious spicy rice ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes!

Print

Ingredients

• 4 cakes of Organic Millet and Brown Rice Ramen
• 4 Eggs boiled
• 4 garlic cloves minced
• Inch of ginger root shredded
• 1 medium red onion diced
• 2 medium tomatoes chopped
• 1 red bell pepper diced
• 2 carrots finely shredded
• 2 green onion stalks chopped for garnish
• Handful of chopped cilantro for garnish

For the Sauce

• 1 tablespoon sesame oil
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hot and sour or Sriracha sauce
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Juice of half lemon

Instructions

STOVE TOP DIRECTIONS:

1. Bring a medium-size pot of water to a boil over high heat. Lightly break the noodle cakes to your desired bite size. Once the water is boiling, add in the broken noodle cakes. Gently twirl them around. Cook just until done per package directions.
2. In the meantime, heat up oil in the pan. Add onion and sauté for couple minutes till translucent. Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Keep the heat on high so veggies cook fast without being mushy. Add all the rest of the ingredients under sauce . Mix well and turn off the heat.
3. Once cooked, drain the excess water. You can make dry or soupy noodles based on the water you keep.
4. Pour the noodles back into the pan. Toss well so the noodles soak up all that wonderful sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy ramen creation!!

INSTANT POT DIRECTIONS:

1. Put the Instant pot on High Sauté mode . Once it feels hot, add sesame oil. Add onion and sauté for couple minutes till translucent.
2. Add ginger, garlic and sauté till aromatic. Add rest of the chopped vegetables and sauté well for few minutes. Add all the rest of the ingredients under sauce . Mix well and cancel the sauté. Remove the sautéed veggie mixture into separate dish.
3. Put the insert back in InstantPot. Add ramen noodles and just enough water to cover them. Place the tall trivet and put eggs in the container on it. Close the lid. Choose the sealing position and choose manual 3 mins medium. After it beeps when done, do quick pressure release. Open the lid. Remove the eggs and trivet.
4. Add the sautéed veggie mixture into noodles. Stir well so the noodles soak up all that yummy sauce. Stir in the green onion slices and cilantro. Top with cut up egg. Drizzle with extra Sriracha, if desired. Enjoy your protein packed spicy ramen creation!!

Notes

Notes: If you like dry noodles, it won't work well to make them IP. The advantage of making them in IP is one pot cooking. Also, the tall walls of inner pot help reduce spills and clean-up. I sauté the veggies first.

Recommended Products

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• 
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Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 394Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 147mgCarbohydrates: 53gFiber: 3gSugar: 23gProtein: 13g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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