The Smoky Hot and Sour Ramen has got us feeling all lunch-ish. It’s got everything you’d expect in a ramen bowl, like veggies and noodles, but with the addition of Cholula® Original Hot Sauce to the broth for a bold twist.
20 min
PREP TIME
15 min
COOK TIME
16
INGREDIENTS
Servings: 1
INGREDIENTS
- 1 package (85 grams) Ramen noodles, seasoning packet discarded
- Salt and pepper, to taste
- 1/2 teaspoon (2 milliliters) minced fresh garlic
- 1/4 teaspoon (1 milliliters) smoked paprika
- 4 ounces (113 milliliters) shiitake or baby bella mushrooms, sliced
- 1/4 cup (60 milliliters) matchstick carrots
- 1 egg, soft boiled and halved
- 1/2 teaspoon (2 milliliters) sesame oil
- Ramen Broth
- 1 green onion, sliced
- 11/2 cups (375 milliliters) chicken broth
- 1 teaspoon (5 milliliters) soy sauce
- 41/2 teaspoons (22 milliliters) Cholula® Original Hot Sauce
- 1 teaspoon (5 milliliters) white vinegar
- 1/2 tablespoon (7 milliliters) cornstarch
- 2 tablespoons (30 milliliters) cold water
KEY PRODUCTS
INSTRUCTIONS
- 1 Heat oil in large saucepan on medium heat. Add garlic; sauté 2 minutes until fragrant. Add mushrooms, paprika, salt and pepper. Sauté 5 minutes or until softened. Remove and set aside.
- 2 Add mushrooms, smoked paprika and salt and pepper to taste and sauté for 5 minutes or until they release their juices and cook down. Remove and set aside.
- 3 Add chicken broth to same pan. Bring to boil on high heat. Add soy sauce, Original Hot Sauce and vinegar, stirring to mix. Season with salt and pepper, to taste.
- 4 Mix cornstarch and water in small bowl. Add to broth. Reduce heat and simmer until thickened slightly. Add noodles and carrots. Simmer just until noodles are tender.
- 5 Transfer mixture to serving bowls. Add mushrooms, soft boiled egg and drizzle with sesame oil and additonal Hot Sauce, if desired. Sprinkle with green onion to serve.
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