Name: Crunchy Chili Sesame Ramen
Cook time: 20 min
Total time: 20 min
Ingredients: 1 cup Panko breadcrumbs; 2 tbsp Butter (unsalted); 4 cloves garlic (minced); 2 tbsp White miso paste; 2 tbsp Chili oil; 2 tbsp Tahini; 2 tbsp Soy Sauce; 1 tbsp Rice vinegar; 1 tsp Sesame oil; 1 tsp Sugar; 2 cups Chicken stock; 2 portions Fresh ramen noodles (wavy, fresh or dried); Scallions (thinly sliced); Chili oil (heavy drizzle)

Crunchy Chili Sesame Ramen

Ramen noodles in a bold miso-chili-sesame sauce, buried under a mountain of butter panko crunch.

Print Rate

Cook Time: 20

Total Time: 20

Servings: 2 servings

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Unit Conversion

Metric conversions are approximate

Equipment

Ingredients

Panko Crunch

1 cup Panko breadcrumbs
2 tbsp Butter unsalted

Sauce

4 cloves garlic minced
2 tbsp White miso paste
2 tbsp Chili oil
2 tbsp Tahini
2 tbsp Soy Sauce
1 tbsp Rice vinegar
1 tsp Sesame oil
1 tsp Sugar
2 cups Chicken stock

Noodles

2 portions Fresh ramen noodles wavy, fresh or dried

Toppings

Scallions thinly sliced
Chili oil heavy drizzle

US Customary – Metric

Instructions

Panko

Melt butter in a skillet over medium heat. Add garlic and cook 30 seconds. Add panko and a pinch of salt. Toss continuously until every crumb is deep golden and smells nutty, 3-4 minutes. Remove from heat immediately as it keeps cooking. The panko should be crispy, garlicky, and almost crumble apart when pressed. Remove from the pan.

Sauce

Return the pan to the heat on high, then add miso, chili oil, tahini, soy sauce, rice vinegar, sesame oil, and sugar. Add chicken stock and stir until smooth. It should be bold, nutty, and spicy.

Noodles

Add ramen noodles to the boiling stock and cook until noodles are fully cooked and sauce is reduced. The sauce should cling heavily to every wavy strand.