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

Ingredient Substitutions

• Instead of Instant Ramen Noodles: dry wheat noodles, rice noodles (gluten‑free)
• Instead of King Trumpet Mushrooms: portobello mushrooms
• Instead of Cremini Mushrooms: baby bella mushrooms
• Instead of Button Mushrooms: white button mushrooms
• Instead of Shiitake Mushrooms: dried shiitake rehydrated
• Instead of Soy Sauce: tamari
• Instead of Mirin: sake + sugar, rice vinegar + sugar
• Instead of Fresh Ginger: ground ginger (¼ tsp)
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Nappa Cabbage: green cabbage, bok choy
• Instead of Green Onions: chives
• Instead of Cilantro: Thai basil
• Instead of Peanuts: cashews
• Instead of Toasted Sesame Seeds: black sesame seeds
• Instead of Tahini: almond butter
• Instead of Peanut Butter: almond butter
• Instead of Chili Oil: sriracha
• Instead of Black Vinegar: balsamic vinegar (small amount)
• Instead of Chicken Stock: vegetable stock
• Instead of Unsalted Butter: olive oil

Equipment Needed

• Medium Saucepan
• Large Skillet or Frying Pan
• Pot for Noodles
• Cutting Board
• Chef's Knife
• Mixing Bowl (optional)
• Ladle (optional)
• Strainer or Colander (optional)
• Timer (optional)
• Ice Bath Bowl (optional)

Critical Steps — Do Not Skip

• Cooking the eggs for exactly 7 minutes and shocking them in ice water.
• Simmering the broth without boiling to preserve clarity.
• Sautéing mushrooms on high heat for a quick caramelized crust.

Chef Tips from the Video

• Add a handful of ice cubes to the hot broth before refrigerating; it cools faster and preserves texture.
• Use butter for sautéing mushrooms to enhance umami, but you can substitute with a splash of sesame oil for extra nuttiness.
• Finish each bowl with a quick drizzle of extra chili oil for an aromatic kick.

Troubleshooting

Storage

Refrigerator: Store broth, sautéed mushrooms, and sauce separately in airtight containers for up to 3 days.

Freezer: Broth freezes well for up to 2 months; reheat before use.

Room temperature: Noodles and fresh vegetables should be kept refrigerated; do not store at room temperature.

Make-Ahead Tips

• Prepare the broth a day ahead and refrigerate; reheat gently before assembling.
• Boil the eggs and keep them peeled in the fridge for up to 2 days.
• Sautéed mushrooms can be reheated quickly in a hot pan before serving.

Frequently Asked Questions