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Spicy Rice Ramen Soup

Spicy Rice Ramen Noodles Soup

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

Author Prajakta @ ProfusionCurry

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!!

INSTANTPOT 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!!

Recipe 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.