Tag Archives: Ramen

Thai Coconut Curry Shrimp Slurp

Thai Coconut Curry Shrimp Slurp

  • Servings: 2
  • Difficulty: easy
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Thai Coconut Curry Shrimp Slurp
Jill caught a cold the other week and was all stuffed up with a sore throat etc… She likes shrimp so I decided to whip up a really spicy warm bowl of soup to sooth her throat and open her up. So I decided on a ramen based Thai soup where I could kick up the curry and Sriracha to do the trick.

I found a soup on Damn Delicious and decided to use that as my base recipe. Chungha’s blog is great with simple ingredients and great photography. She is worth a click to check out.

This soup really turned out perfectly. The balance of heat with the subtle smoothness of the coconut milk made for the perfect base. If you don’t enjoy curry or even shrimp you could still make this and sub in some tomato paste and another protein.

Get your slurp on.

1 lb of fresh shrimp (shelled and cleaned)
4 cloves of minced garlic
1 red bell pepper (cored, seeded, diced)
1 small yellow onion (diced)
1 tbs of diced ginger
1 lime juiced
1 package of Ramen Noodles (don’t use their seasoning)
1 can of shaken Coconut Milk
2-3 cups of Chicken Stock
2-3 tbs of Red Curry Paste (jarred)
A few dashes of fish sauce
A few squirts of Sriracha
2 tbs of butter

1. In a pot on medium heat add your butter, onion and red pepper and saute until tender. Add your garlic and ginger, stir for one minute. Add your coconut milk, stock, fish sauce, red curry paste, sriracha. Bring to a simmer and taste. Adjust seasoning accordingly.

2. Right before you are ready to serve it add your shrimp and ramen. This will cook really quickly, like 3 minutes quick. Remove from heat and serve with cilantro.

Thai Chicken Seaweed Ramen Bowl

Thai Chicken Seaweed Ramen Bowl

  • Servings: 2
  • Difficulty: easy
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Thai Chicken Seaweed Ramen Bowl

Jill wanted me to make a ramen dish this week. I decided to make one that was less of a soup and more of Thai – Asian spaghetti. I thought the flavors were great. The peanut butter and brown sugar provide a sweetness, the seaweed and soy salty briney balance and then red pepper and Sriracha punch you with some heat.

Great dish on a cold night when you need to satisfy your Asian/Thai cravings.

Chicken breasts (cubed)
2 clove of minced garlic
Soy Sauce
Sriracha Sauce

2 packages of Ramen noodles (1 chicken 1 oriental)
1/4 cup organic natural peanut butter
1/4 low sodium Soy
1 tbs of corn starch (for thickening sauce)
2 tsp of Crushed Red Pepper Flakes
1 tbs of brown sugar
Water chestnuts (drained and sliced)
Peanuts and Green onions for topping

1. You’re going to make your noodles and broccoli by bringing a pot of lightly salted water to a boil add your noodles and break them up followed by your broccoli. This is no more than a few minutes. Pour into a strainer and set aside (you can cool it(stop the cooking) by running cool water on it).

2. In another pot I remove my chicken from the “marinade” and put it into to a medium heated pot with the white and light green parts of the bunch of green onions.

3. When chicken is cooked add the sauce ingredients and stir until it thickens.

4. Lastly combine the noodles and broccoli back into the sauce to coat. Serve in a bowl and top with chopped peanuts, green onions, cilantro and Sriracha.

Asian Chicken Ramen Soup

Asian Chicken Ramen Soup

  • Servings: 5
  • Difficulty: easy
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Asian Chicken Ramen Soup
Last week I posted a recipe with Dan Dan Chicken Noodles. Jill loved it so much she asked me to try more recipes with ramen. Dan Dan has a peanut buttery flavor so to change it up I wanted to keep it more chicken soup like.

I marinated the chicken in Soy and Sriracha so it does have more of an Asian flavor profile than a chicken soup. In fact, it has some real heat that will make your eyes sweat but that’s how we like it.


2 Chicken Breasts
Soy Sauce (low sodium)
1 tbs of sesame oil

Ramen noodles
Bunch of Green onions
1 small can of Water Chestnuts
2 Bok Choy (chopped)
Several sliced shitake mushrooms
4 garlic cloves minced
1tbs ginger (grated)
3 cups of Chicken Broth
1 tbs toasted sesame oil
1 tbs chili oil
3 tbs of miso (red miso soup mix)
Sriracha, cilantro, peanuts to top
1. Slice your chicken on a 45 degree angle and then marinate your chicken overnight in soy, Sriracha, and 1 tbs of Sesame Oil.

2. Cut all your veggies because it goes pretty fast.

3. Medium heated pot with 1 tbs of chili oil and 1tbs sesame oil. Add your chicken and the marinade until cooked. Now add you chicken broth and miso and then dump your veggies in. Eyeball how much more chicken stock you need based upon if you want it more soupy or “noodley”.

4. Add your ramen noodles and cook until the noodles are done. Serve with cilantro and more Sriracha. Slurp.

Sichuan Dan-Dan Chicken Noodles

Sichuan Dan-Dan Chicken Noodles

  • Servings: 4
  • Difficulty: medium
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Sichuan Dan-Dan Chicken Noodles
Fall is upon us which means allergies can also ramp up. This little dish is burnt hell in a dish and will properly induce a proper face sweat couple with sniffles. As you can tell I spent some time on Food52 and saw this one from poster Mandy@LadyandPups.

This is a two part process. You can use chili oil but we are going to make our own Sichuan chili oil here. Then we make the noodle chicken dish.

This turned out amazing. It’s a perfect blend of sweet (peanut butter) and spicy. If you want to amp up the spice you could add some crushed peppercorns (red/green) to the Dan-Dan sauce or increase the chili paste/Sriracha. As is I found it perfectly balanced. Definitely earned a rotation spot.
Chili Oil
½ cup of Peanut Oil
2 green onions
2 cloves of minced garlic
1tbs of fresh ginger
3 tsp Green peppercorns (the heat)
1 tsp Red peppercorns
2 star anise
1 inch piece of cinnamon stick
2 tbs Red pepper flakes
Dash of coriander and cumin

Noodles and sauce
2 chicken breasts (trimmed and sliced thinly)
4 cloves of garlic
1 tbs of minced ginger
shredded carrots
6 green onions
1 tsp for Toasted Sesame Oil
2 tbs of Soy (low sodium)
1 tsp Fish sauce
2 tbs of Sriracha
4 tbs of Peanut Butter
1 tbs of sugar
2 tbs of Rice Wine
3 cups Chicken Broth
Ramen noodles (asian dry noodles)
Green onion and/or Cilantro to garnish

1. Make your homemade chili oil by adding everything in a medium heated sauce pan and heat until the veggies are brown. Turn off heat and let it sit and steep. Strain and keep it on hand for future use.

2. Make your Dan Dan Sauce by pureeing garlic, ginger, Sriracha, peanut butter in a food processor. Mix your thinly sliced chicken with your Soy, fish sauce and Sesame oil and marinade for 30mins up to 24 hrs.

3. In medium heated large pot add you chicken and brown it. Then add your puree and stir until fragrant (about 2mins). Add your chicken stock and rice wine. Taste it and add sugar if needed to balance the spice.

4. Cook your noodles per the instructions and assemble your Dan Dan by adding first the noodles to the bowl, then ladle on your Dan Dan Chicken mixture. Top with Chili oil and cilantro and diced green onions.