Super Spicy Ramen Stir Fry

For me, nothing beats a super spicy meal on an ordinary day. It just intrigue the taste buds. I know spicy food isn’t for everyone, but since I grew up eating those kinds of spicy foods, I really love them and love to make it burning hot.

Warning: This has the potential of burning your mouth off if you are not used to spicy foods, so I recommend to make with the full blasting chili pepper version if you can take the heat. If you can’t, then follow the instructions below for a less spicy version.

To make this less spicy: First, if you are still using the chili pepper, you can slit it open, then remove all the seeds and white parts in the middle. That should make it much milder. However, you can omit it altogether if you want, or add half the amount.

The mapo tofu sauce gives the ramen a unique spicy flavour, and you can find it easily at the sauce section in any Asian grocery store, it’s also super spicy so if you are using that, be sure to add while you taste so it doesn’t get overwhelming.

For the ramen, I tend to like using the organic types, so I bought a big box of it on Amazon, the brand was Koyo. I don’t recommend using any ramen packet as some of them, I heard, contain wax, and I don’t think that would be a good thing to put in the stomach.

Super Spicy Ramen Stir Fry

Ramen
3 packets organic ramen

Stir Fry
1 red chili pepper (optional)
1 tablespoon extra light olive oil
1 teaspoon sesame oil
2 cloves garlic
1/2 medium yellow onion
1 medium carrot
2 small red potatoes
1/2 teaspoon Himalayan/sea salt
1 teaspoon rice vinegar
1 teaspoon white wine
4-5 fresh shiitake mushrooms
1 medium bok choy
1 tablespoon low sodium soy sauce
A drizzle sesame oil
1/2 teaspoon white sesame seeds
1-2 teaspoons mapo tofu sauce (optional, adds spiciness and flavour)

Ramen: Be sure to follow packet instructions to cook the ramen and have it drained when it’s called for, it’s good to start boiling the water as you are cooking the onions.

Usually, you cook the ramen by boiling a pot of water, adding the ramen in, cooking it on high heat until the ramen is soft to be eaten, then drain completely.

Stir Fry: Chop the red chill pepper in small, slanted pieces if using. To make it milder, remove all the seeds, or even use half or omit it altogether. In that case, skip straight to sauteing the onions.

Add a tablespoon of olive oil and teaspoon of sesame oil in the frying pan, then add the chili peppers in. Turn the heat on medium high-high (5-6 or 6) and fry the chilies for 5-6 minutes, until the oil starts to look almost reddish and you small a whiff of spicy fragrance.

Meanwhile, chop the garlic into small pieces, and onion into long, thin strips.

Add the onion and garlic in the frying pan after, and stir and let it cook for 5-6 minutes.

Meanwhile, chop the carrot into thin strips, peel the potato and also chop in long thin strips. If you have time (otherwise, do it when you can), also chop the shiitake mushrooms (remove stems first) into thin slices, separate the leaves from the stem of the bok choy, then slice in thin pieces.

After the onion have cooked for 5-6 minutes and softened, add the carrot, potatoes, salt, rice vinegar and white wine.

Stir and fry the vegetables for 5 more minutes, then add the bok choy stems and mushroom. Stir and cook for 3 minutes, and add the drained ramen and soy sauce. Stir it around with two spoons or forks until it’s mixed evenly, and keep cooking and stirring for a final 4-6 minutes until everything’s looking cooked (especially the bok choy leaves).

Finally, add the sesame oil, sesame seeds and mapo tofu sauce (if using), and give it a quick stir and serve.

Note: For a richer taste, don’t stir the mapo sauce too well, I think the flavours are actually stronger when they’re not completely blended in the noodles. You can even add some in the frying pan, and add some more when the ramen is already in the bowls.

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