Matty's Favorite Noodles: Spicy Instant Ramen

Ingredients

• 2 packs Instant Ramen Noodles (discard the seasoning packet)
• 200 g King Trumpet Mushrooms (sliced lengthwise thin strips)
• 100 g Cremini Mushrooms (cleaned and sliced)
• 100 g Button Mushrooms (cleaned and sliced)
• 100 g Shiitake Mushrooms (stems removed, caps sliced)
• 3 Tbsp Soy Sauce (low‑sodium preferred)
• 2 Tbsp Mirin (sweet rice wine)
• 1 tsp Fresh Ginger (peeled and grated)
• 1 clove Garlic (smashed and minced)
• 2 Eggs (large, for 7‑minute soft‑boiled eggs)
• 100 g Nappa Cabbage (thinly sliced)
• 2 stalks Green Onions (thinly sliced, green and white parts)
• 2 Tbsp Cilantro (stems included, chopped)
• 2 Tbsp Peanuts (toasted and roughly chopped)
• 1 Tbsp Toasted Sesame Seeds (lightly toasted)
• 1 Tbsp Tahini (smooth, stir before using)
• 1 Tbsp Peanut Butter (creamy, unsweetened)
• 1 tsp Chili Oil (adjust for heat preference)
• 1 tsp Black Vinegar (Chinese black rice vinegar)
• 2 cup Chicken Stock (low‑sodium; can substitute vegetable stock for vegetarian version)
• 1 Tbsp Unsalted Butter (for sautéing mushrooms)
• to taste Salt
• to taste Black Pepper

Instructions

1. Soft‑Boiled 7‑Minute Eggs

   Bring a pot of water to a rolling boil, gently lower the eggs in, set timer for 7 minutes, then immediately transfer the eggs to a bowl of ice water for 2 minutes before peeling.

   Time: PT9M

   Temperature: 100°C

2. Prepare the Umami Broth

   In a medium saucepan combine chicken (or vegetable) stock, soy sauce, mirin, grated ginger, and minced garlic. Bring to a gentle simmer for 10 minutes, then keep warm.

   Time: PT10M

   Temperature: 90°C

3. Slice and Sauté Mushrooms

   While the broth simmers, slice all mushrooms thinly. Heat the skillet over medium‑high, melt butter, add mushrooms in a single layer, and sauté until golden and slightly crisp, about 5 minutes. Season with a pinch of salt and pepper.

   Time: PT5M

   Temperature: 190°C

4. Prep Fresh Vegetables & Garnishes

   Thinly slice nappa cabbage, green onions, and cilantro. Toast peanuts in a dry pan until fragrant, then roughly chop. Toast sesame seeds briefly until golden.

   Time: PT5M

5. Cook the Ramen Noodles

   Bring a pot of water to a boil, add the instant ramen noodles, and cook according to package (usually 3 minutes). Drain and set aside.

   Time: PT4M

   Temperature: 100°C

6. Make the Spicy Peanut‑Tahini Sauce

   In a small mixing bowl whisk together tahini, peanut butter, toasted sesame seeds, chili oil, black vinegar, and a splash of the hot broth to loosen the mixture.

   Time: PT2M

7. Assemble the Ramen Bowls

   Divide cooked noodles between two bowls. Top with sautéed mushrooms, sliced cabbage, green onions, cilantro, peanuts, and sesame seeds. Pour hot broth over everything, drizzle the peanut‑tahini sauce, and place a halved soft‑boiled egg on each bowl.

   Time: PT5M

8. Serve Immediately

   Enjoy the ramen while hot, mixing the sauce into the broth before eating.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g