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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 8 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

Bang Bang Shrimp Bowls

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close-up overhead image of bang bang shrimp bowl with cucumber, edamame, pickled red onion, and white rice

For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

bang bang shrimp bowl with shrimp, cucumber, edamame, and pickled red onion

What You’ll Need To Make This Recipe

Shrimp – Do yourself a favor and purchase peeled and deveined shrimp for this recipe. Then, if the tails haven’t already been removed, go ahead and remove them before cooking the shrimp. If left one, the shrimp tails are a nightmare to remove once covered in bang bang sauce. So, make life a little easier and strip those shrimp before cooking!

Harissa Paste – Harissa is chili paste commonly used in Middle Eastern cooking. It’s delightfully spicy and loaded with delicious flavor. You should be able to find harissa paste at your local grocery store in either the spice aisle or ethnic food aisle. Though if you can’t find harissa paste available for purchase, there are a few homemade recipes floating around on the internet, such as this one.

Soy Sauce or Coconut Aminos – A touch of soy sauce adds a bit of tang to our bang bang shrimp sauce. It’s the perfect addition to help round out the savory flavors! Though if you’re paleo or currently on Whole30, feel free to use coconut aminos in place of the soy sauce in this recipe. It’ll provide that same irresistible briny flavor!

Cooked Rice – Use whatever kind of rice you’d like! White rice, brown rice, cauliflower rice… you get the idea. The use of cauliflower rice makes for a great low-carb, paleo, and Whole30 option!

Top Tips

  • Get the avocado oil in your skillet hot before adding in the shrimp. We want a nice, golden brown and crispy crust on our shrimp, and can only achieve this by cooking them in very hot oil. And thanks to the use of high heat, the shrimp will only take a few minutes per side to cook!
  • You can make this bang bang shrimp recipe in the air fryer if you’d like! To do this, simply add your shrimp to an air fryer basket, drizzle with oil and sprinkle with salt, then cook at 400° Fahrenheit for 5 minutes. Once shrimp is fully cooked, toss in the bang bang sauce and continue with the recipe as normal.
  • Ditch the bowls and serve this easy seafood dish however you’d like! Poke each shrimp with a toothpick to serve as a delicious appetizer. Or, place in lettuce wraps for super healthy bang bang shrimp tacos!

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Whole30 – For a paleo or Whole30 meal, be sure to use compliant mayo, coconut aminos instead of soy sauce, and cauliflower rice in place of white or brown rice.

Make it Gluten-Free – The only ingredient in this dish which contains trace amounts of gluten is the soy sauce. Therefore, use tamari in place of the soy sauce to make this recipe gluten-free, I promise you won’t be able to taste the difference!

Make it Vegan – Fry up some cubed tofu in a bit of avocado oil (similar to how you would the shrimp) then use a vegan mayo for your sauce. Once the tofu’s crispy, add it to your sauce and serve it over bowls of rice and veggies!

Bang Bang Shrimp Bowls
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Bang Bang Shrimp Bowls

5 from 1 vote
Recipe by Samantha Course: Main, AppetizersDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

For a quick, easy, and delicious dinner – make these perfect bang bang shrimp bowls! Crispy cooked shrimp is tossed in a spicy, tangy bang bang sauce, then spooned over rice and a variety of veggies. Whip together this restaurant-quality meal in under 15 minutes, I promise you won’t regret it!

Ingredients

  • For the shrimp:

  • 1 pound peeled and deveined shrimp, tails removed

  • 1 tablespoon avocado oil, or any neutral vegetable oil

  • pinch of salt

  • For the bang bang sauce:

  • 1/2 cup mayonnaise

  • 1 tablespoon harissa paste

  • 1 teaspoon soy sauce or coconut aminos

  • 1 teaspoon lime juice

  • For the bowls:

  • Cooked white or brown rice

  • Scallions, chopped

  • Pickled veggies

  • Sesame seeds

  • Cucumber, thinly sliced

  • Edamame

Directions

  • Heat avocado oil in a large skillet over medium-high heat. Pat shrimp dry with a paper towel, season with a pinch of salt, then place in skillet and cook about 3-4 minutes per side or until opaque and slightly crispy.
  • Mix together all bang bang sauce ingredients in a large bowl. Add cooked shrimp to bowl and toss to coat in sauce.
  • Place bang bang shrimp over bowls of rice, and finish off with whatever other toppings you’d like.

Recipe Video

Did you make this recipe?

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Like this recipe?

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