Smoky Hot and Sour Ramen Recipe | Cholula (2024)

FAQs

How to smoke ramen noodles? ›

Place noodles directly on the rack of the smoker and smoke for 1 hour. Let cool. Bring 2 cups of water to a boil in a large saucepan. Add noodles and boil for 3 minutes.

Some of the most popular spices used to flavor ramen noodles are chili powder, sriracha sauce, garlic powder, red pepper flakes, and curry powder. You can also add minced fresh chili peppers or chopped scallions for a little extra kick.

It's got everything you'd expect in a ramen bowl, like veggies and noods, but with the addition of Cholula® Original Hot Sauce to the broth for a bold twist.

For a robust and spicy flavor throughout the broth, cook chili crisp and other spices in the broth as you make the ramen. Then right before you enjoy your steaming bowl of noodles, add spicy condiments like sriracha, togarashi (a spicy Japanese seasoning blend), chili crisp and chili pepper flakes.

Cook your ramen as directed, crack an egg and cook for 30 seconds/1 minute! Also a great way to add protein into your diet!

Spices like white pepper, sichuan pepper, or chile flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!) Fats like toasted sesame oil, chile oil, or an animal fat (pork, chicken, or duck are all awesome)

The most widely recognized and celebrated broth worldwide these days is tonkotsu, a boiled pork bone broth. The best tonkotsu broths are a milky, golden color and leave a sticky sheen of gelatin on your lips as you slurp them.

So the answer is to boil the noodles in the same way you might cook pasta noddles for spaghetti, and then after draining the water you add some of the seasoning to the still damp noodles so that it sticks right away as it's supposed to do, and then it's essentially done.

In Japan, Yamash*ta says that chili oil, chili crisp, Tabasco and sriracha are popular spicy ramen sauces.

There are many reasons why Shin Ramen is so popular in Korea. The biggest one is that Koreans love a spicy dish. The majority prefer their food served red-hot, and Nongshim successfully met that need with Shin Ramyun.

What is a spice bomb in ramen? ›

Umami Ramen has a spicy bomb

The bombs detonate courtesy of a spicy chili paste base made with chili oil, chili peppers, garlic and Sriracha sauce. You're free to add as much as you'd like of the bomb – or be more daring. “Our die-hard guests drop the whole thing in,” says general manager Leslie Rasmussen.

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

If you've tried our slow cooker mac and cheese with cream cheese, you may be familiar with this idea. But of course, this is a smoker recipe. Start with raw noodles and smoke the entire dish at 225°F for at least 3 hours. The pasta will absorb all of that incredible flavor as it becomes deliciously tender and cheesy!

You can air fry just about any food. However, cooking noodles like ramen noodles or spaghetti just isn't the most efficient way to make noodles. So, I recommend cooking the ramen noodles on the stove top. Then, once the noodles are cooked, you can make the ramen noodle stir fry salad in the air fryer.

Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.