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30 Minutes or Less

10-Minute Spicy Ramen (Gluten-Free Option)

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close-up overhead image of spicy ramen in a bowl with chopsticks

This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

close-up image of spicy ramen with chopsticks

Ramen noodles are a pantry staple for households everywhere. The packets are super easy to whip up and I can’t tell you how many times ramen has been my go-to during my school years! But, did you know you can just as easily make homemade ramen noodles in just 10 minutes?

There are so many ways to customize ramen soup, but I like to make mine spicy with all sorts of wonderful ingredients that I always have on hand. So this recipe is for the spice lovers out there!

two hands holding a bowl of spicy ramen

MAIN INGREDIENTS NEEDED TO MAKE Spicy Ramen

  • Ramen Noodles – Of course the main ingredient to Ramen soup is the noodles! I used gluten-free, but feel free to use the basic noodles if you prefer.

  • Broth – Use either chicken or vegetable broth as your base. Beef broth works, too, but will have drastically different flavor.

  • Sesame Oil – A little drizzle of sesame oil adds a nice flavor and sheen to the soup’s surface.

  • Fresh Ginger –  You’ll need a 2-inch piece of freshly grated ginger. Dried ginger powder is fine to use as well, but fresh will give it a better taste and a nicer kick.

  • Soy Sauce – 1 tablespoon soy sauce, or feel free to use more to your personal taste. If you are allergic to soy, watching your sodium, or eating gluten-free, you can sub the soy sauce with tamari or coconut aminos.

  • Vinegar. 1 tsp rice wine vinegar.

  • Chili Paste – Chili paste offers a deeper spiced flavor than most powders and hot sauces, but if you can’t get your hands on any, sriracha works too.

  • Toppings – Top it off with soft boiled eggs, green onions, chicken, tofu or seaweed.
noodles being lifted out of a bowl of spicy ramen

ADJUST THIS RECIPE TO YOUR DIET

  • Gluten-Free: Use the gluten-free version of ramen noodles like I did for this recipe.

TIPS FOR MAKING THIS Spicy Ramen Soup RECIPE

  • This particular recipe will give you a nice and spicy ramen noodle recipe. However, you can very easily dial back on the spicier ingredients for a not-so-spicy experience. If you’re looking for even spicier ramen, add in some hot peppers or chili flakes.
Spicy Ramen Soup Recipe
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Spicy Ramen Soup Recipe

4 from 15 votes
Recipe by Samantha Course: MainCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

15

minutes

This spicy ramen soup recipe is quick to make and soo much better than store bought ramen! The greatest part about ramen soup is that it’s easy to customize the way you want. You can choose between basic or gluten-free noodles and you can top it off with soft boiled eggs, green onions, chicken, tofu or seaweed – whatever you prefer!

Ingredients

  • 1 quart chicken or vegetable broth

  • 1 tablespoon sesame oil

  • 2 garlic cloves, grated

  • 2-inch piece fresh ginger, grated

  • 1 tablespoon soy sauce

  • 1 tablespoon chili paste (aka sambal oelek), see Notes

  • 1 teaspoon rice wine vinegar

  • 6 ounces ramen noodles, I used gluten-free

  • Topping Options

  • Soft boiled egg

  • Cooked and shredded chicken

  • Sauteed mushrooms

  • Sliced green onion

  • Dried seaweed

  • Sesame seeds

Directions

  • Add everything except for noodles to a large pot and simmer over medium-high heat for 10 minutes.
  • Taste broth and adjust any seasonings as desired, then add in the ramen noodles and cook until tender.
  • Ladle broth and noodles into two bowls and top with whatever you’d like.

Recipe Video

Notes

  • Chili Paste: If you can’t find chili paste, you can use an equal amount of sriracha instead.

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30 Minutes or Less

Pork Stir Fry (Gluten-Free, Dairy-Free)

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pork stir fry in a pan with tongs and lime wedges on the side

This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

pork stir fry in a pan with tongs and lime wedges on the side

I don’t know about you, but I could always use more one-pan, 20 minute meals in my life! This is literally one of my favorite recipes to throw together after a long day when I don’t feel like cooking but also don’t feel like ordering/waiting for takeout.

What You Need To Make Pork Stir Fry

Boneless Pork Chops – The key here is slicing the pork chops against the grain. By slicing against the grain, we cut through the meat fibers making the pork much more tender and easier to chew. However, feel free to slice the pork into whatever sizes you’d like. I prefer about 1/4-inch slices of pork in my stir fry, but even smaller/thinner slices would taste great too! Just remember – the smaller the pieces, the faster they’ll cook. So keep an eye on the meat and remove it from the pan as soon as it’s cooked through.

Rice Noodles – There are an extensive variety of rice noodles out there and almost all will work in this easy recipe. I used pad thai rice noodles since they were the easiest to find and I enjoy their heartier texture. Though I’ve also made this stir fry with vermicelli rice noodles and with buckwheat noodles and both versions were delicious!

Fresh Ginger – Just one teaspoon of fresh grated ginger goes a long way in the sauce for this pork stir fry. I know fresh ginger isn’t a staple in most peoples homes, but I promise it will take all your stir fry/Asian sauces to the next level! The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer. Fresh ginger is also a great and tasty addition to most teas, broths, and the occasional dessert!

Adjust This Recipe To Your Diet

Make it a Chicken Stir Fry: Simply substitute one pound of boneless skinless chicken breasts for the pork in this recipe.

Make it Paleo: To make this a paleo pork stir fry, replace the rice noodles with zucchini noodles, sugar with coconut sugar, and the corn starch with arrowroot starch!

Make it Vegan/Vegetarian: You can easily remove the meat from this recipe and either increase the amount of mushrooms or fry up some tofu to up the protein of this stir fry. Also, use vegetable broth instead of chicken broth for the sauce.

Tips For Making Pork Stir Fry

  • Keep the skillet at medium-high heat when cooking the veggies. The goal here is to very quickly sauté the vegetables and doing so at higher heat will help them maintain their delightful crunch!
  • Stir together the sauce for this pork stir fry in a bowl until all of the corn starch has dissolved. If any corn starch clumps are left behind, you risk having a lumpy sauce!
  • Get creative and make this recipe your own! I love throwing in whatever veggies I have in my fridge that are on the verge of going bad. This easy pork stir fry is the best way to use up leftover and/or your favorite produce!
Pork Stir Fry (Gluten-Free)
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Pork Stir Fry (Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

Ingredients

  • For the stir fry:

  • 1 tablespoon avocado or vegetable oil

  • 1 pound boneless pork chops, sliced into 1/4-inch thick strips against the grain

  • 1/2 cup shredded carrots

  • 1 cup snow peas

  • 3 green onions, chopped

  • 1 1/2 cups mushrooms, sliced

  • 8 ounces rice noodles, cooked according to package instructions

  • For the sauce:

  • 1 cup chicken broth

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons corn starch

  • 1 tablespoon sesame oil

  • 1 tablespoon sugar, see Notes

  • 1 teaspoon grated ginger

Directions

  • Heat oil in a large skillet over medium-high heat, then add in the pork chops and a pinch of salt. Cook for 3 minutes or until cooked through, then remove from skillet and set aside.
  • Add in the carrots, snow peas, red bell pepper, green onions, and mushrooms – quickly sauté for 1-2 minutes.
  • Mix all sauce ingredients together in a bowl then add into the skillet along with the cooked pork.
  • Reduce heat to low and simmer until sauce has thickened, then add in the cooked noodles and toss to coat in the sauce.

Recipe Video

Notes

  • Sugar: You can use white sugar, coconut sugar, honey, or maple syrup!

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Share it and tag @samdoesherbest on Instagram!

Like this recipe?

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