Ingredients
Scale
- 200g fresh ramen noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, sliced
- 1 cup spinach leaves
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon chili paste (adjust to taste)
- 1 teaspoon sesame oil
- Optional toppings: sliced green onions, boiled eggs, chili flakes
Instructions
- Cook the fresh ramen noodles according to the package instructions until al dente. Drain and set aside.
- Slice the onion, bell pepper, and chop the spinach.
- In a large pot, heat vegetable oil over medium heat. Sauté sliced onions, minced garlic, and grated ginger until onions are translucent. Add sliced bell peppers and spinach, cooking until slightly wilted.
- Pour in chicken or vegetable broth, stir in soy sauce, chili paste, and sesame oil. Let simmer for 5 minutes, then add cooked ramen noodles and stir well to combine.
Notes
- If storing leftovers, cool completely and transfer to an airtight container. Refrigerate for up to 3 days.
- Store broth and noodles separately if possible, as noodles may absorb the broth.
- Reheat leftovers over medium heat in a saucepan.
- For a vegetarian option, use vegetable broth and skip meat-based ingredients.
- Adjust spiciness by modifying the amount of chili paste used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian (if made with vegetable broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg