Spicy Thai Ramen Noodles

This dish is actually not ramen soup, but uses ramen noodles in a mouth watering Thai inspired sauce. I was wanting something savory with some spiciness, tanginess, and ramen noodles but without it being soup. That’s how this dish was born, and honestly thus far, this is legit my favorite dish I’ve made and am proud of. I’m excited to share this Spicy Thai Ramen Noodles recipe with you. My brother after trying this dish jokingly calls it the “spicy noods,” and let’s be real, how can anyone resist “spicy noods.”

Isn’t Ramen from Japan?

Ramen actually originated from China but was adapted and popularized by Japan. While this dish is not explicitly either, it is more of an asian fusion. Feel free to substitute your desired choice of noodles but I highly recommend ramen noodles as they mesh well with the flavors and there’s a lot of flavor here! You get umami and saltiness from the fish sauce, acidity from the lime, a touch of sweet from the maple syrup, and the spiciness from the chili garlic sauce. My mom is a great cook and when she commented this was her favorite dish of mine and asked for me to make it again, needless to say, I felt honored. So what are we waiting for? Let’s dive into making some Spicy Thai Ramen Noodles!

Let’s get Spicy

First off, I recommend making the sauce so it has some time for the flavors to really meld and come together. For the sauce you will need:

• maple syrup (raw, dark, I like Coomb’s)
• shallot
• garlic
• chili garlic sauce (homemade or store bought, I used Huy Fong Foods Chili Garlic Sauce)
• fish sauce (I recommend Red Boat brand)
• toasted sesame oil
• cilantro
• lime

For the noodles:

• brown rice or forbidden rice ramen noodles (I really like Lotus Foods ramen packs)
• bone broth (optional to cook the noodles in, but gives more flavor)

The protein (optional):

These noodles are great on their own, or with my personal favorite, seared rib eye steak! If steak is not your thing, pretty much any other protein you choose should go well with these noodles, like chicken, pork, tofu, or shrimp.

Making Spicy Thai Ramen Noodles

If you will be using and cooking rib eye, as with any steak, it should be thawed and brought to room temperature. Season the whole steak generously with sea salt and fresh ground black pepper. Next, I recommend using a cast iron skillet if you have one. 

Warm the cast iron over medium heat and add the ghee. Once the ghee is melted, sear each side for approximately 2-3 minutes (let the steak self-release from the skillet before flipping). I prefer my steak medium rare, so searing each side typically results in a medium rare steak for me, but by all means cook your steak how you prefer. Remove the steak from the cast iron and let rest on a plate or cutting board while cooking the sauce and noodles. 

Follow the instructions for cooking the noodles in the optional bone broth. It’s important to not let your finished noodles sitting in the pot or a bowl. The noodles will need to be immediately put in the sauce when finished cooking for the best flavor, texture, and results.

While the ramen noodles are cooking, use the same cast iron used for the steak for more flavor! Warm the avocado oil and cashew butter over low heat for about a minute or until it softens and spreads. Pour in the sauce mixture and stir until well incorporated. Add in the strained ramen noodles once they’re done and stir all together (can save the bone broth for other uses or to sip on). 

Thinly slice your steak or desired protein and place on top of the plated noodles. Garnish with cilantro and/or a lime wedge if you’re feeling extra. Enjoy! 

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