Crunchy Chili Sesame Ramen
Ramen noodles in a bold miso-chili-sesame sauce, buried under a mountain of butter panko crunch.
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Servings: 2 servings
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Equipment
- Skillet
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
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.
Plate
- Mound noodles high in a deep bowl. Heap the panko generously over the noodles. Finish with scallions and sesame seeds.
