Ramen hacks are some of our favorite things, and this Scallion Sriracha Ramen Noodles Recipe might be the best thing since sliced bread.
Packed with explosive amounts of umami and spice, this sweet, spicy ramen noodle stir fry will leave you sweating and begging for another bite.
If you're not a fan of a ton of spice, you can reduce the sriracha levels, or if you're a spice fiend, go ahead and add a ton more. Whichever way you go, this Scallion Sriracha Ramen Noodle recipe is one of the more addictive Ramen recipes out there.
Just make sure you start with an awesome pack of instant ramen noodles like the Vegetarian Kimchi Ramen from Mike's Mighty Good Craft Ramen. You can use whatever you have on hand, but this recipe is built to expand upon the already insane level of flavor in the kimchi seasoning packet!
How to make Scallion Sriracha Spicy Ramen Noodles!
This is Scallion Sriracha Ramen recipe is a brothless Ramen hack, which means you'll be using the seasoning packet to create a much "tighter sauce" rather than the traditional soup-based noodles you might be used to.
In terms of ingredients, you'll need scallions, shallots, garlic, sesame oil, sriracha sauce, vegetable oil, sesame seeds, and rehydrated dried black mushrooms. Most of these ingredients should be pretty easy to find, but the dried black "fungus" or mushrooms might give you some trouble.
You can find them at your local Asian market or online if you want to add a fun new ingredient to your pantry as you step up your ramen game. On the other hand, if you're not into mushrooms, you'll be fine if you omit them entirely.
Choose the right pack of instant ramen noodles.
The first step to creating any excellent ramen hack is to start with high-quality instant ramen noodles.
If you don't have any Mike's Mighty Good Craft Ramen on hand, you should probably work on fixing that, but you can always use any spicy style ramen flavor you have in your pantry.
Make the sauce with the seasoning packet.
Making the sauce for this ramen hack is super easy.
Empty the seasoning packet into a small bowl. Combine the seasoning with the sriracha sauce, sesame oil, and sugar. Mix well and set aside until needed.
Cut the veggies.
There isn't much knife work involved in this recipe, but you will need to slice some scallions, shallots, and garlic.
Make sure to cut the greens away from the scallion bottoms. You can split the scallion whites in half lengthwise, creating four long, skinny pieces. The greens should be sliced thinly on a bias and used as a garnish at the end.
You should mince the garlic lightly, and the shallots can be sliced into 1/4" thick rounds.
Rehydrate the fungus.
One of the garnishes for this ramen dish is dehydrated "black fungus," which is essentially dried mushrooms. This is a specialty ingredient, and while it might not be something you keep on hand, it's pretty handy to have around, especially when you're trying to build a world-class bowl of noodles.
To use the Black Fungus, rehydrate a cup or so in warm water. You can keep the rehydrated mushrooms in your refrigerator for 3-4 days without issue!
You'll need about a 1/4 cup of rehydrated mushrooms for this recipe.
You can completely omit this garnish without issue if you're not a fan of mushrooms or don't have any on hand!
Blanch the noodles.
Cooking your noodles beforehand makes this recipe quick and easy, you can always prepare them while you're gathering the garnishes and veggies together, or you can cook the noodles days in advance and use them at your leisure.
To cook the noodles, bring a pot of water to a boil on your stovetop, add the noodle block and allow it to cook for 5-6 minutes. Once the noodles are tender but still have a slight chew, strain the water and cool the noodles completely.
You can dress the noodles in a bit of vegetable oil to keep them from sticking and keep them refrigerated until needed.
Saute your Scallions and Seasonings.
Once you've got the noodles cooking away, it's time to work on the base of the dish.
Heat a saute pan or wok on a burner over medium/high heat. Add a tablespoon of vegetable oil to the pan and allow it to heat.
Once the oil is hot, add the sliced scallions, shallots, and garlic. Stir-fry everything until it starts to smell incredible. You want the vegetables to be slightly cooked but still retain texture/crunch.
Heat the sauce & Toss your noodles.
Once the veggies are well roasted, pour the sauce into the pan. Stir-fry all of the ingredients together for a minute or so before adding the noodles as well.
Try to keep moving the pan and constantly stirring while mixing the noodles, veggies, and sauce to prevent burning or sticking. It's usually best to reduce the heat or remove the pan from the burner while tossing the noodles, veggies, and sauce together.
Garnish and Enjoy!
After you've tossed and sauced your noodles to your liking, all that's left to do is plate and garnish your Scallion Sriracha Ramen Noodles.
Carefully pour the noodles into a bowl, then add a 1/4 cup of rehydrated, dried black mushrooms, sprinkle the sliced scallion greens over the top of the noodles, and finish with a scattering of sesame seeds.
Do you have a favorite stir fry ramen noodle recipe you think we should try? Leave it in the comments, and we'll be sure to check it out!
Looking for more recipes? Check them out here:
Scallion Sriracha Ramen
The Mike's Mighty Good Team
This Scallion Sriracha Ramen Recipe is packed with sweet spicy heat and an insane level of savory umami. The dehydrated black mushrooms add a ton of texture, and body to the noodles, but if you don't have any on hand, don't worry, just add some more scallions/shallots instead!
1/4 cup sriracha
1/4 cup dried black mushrooms
1 tablespoon sesame oil
1 tsp sugar
2 cloves garlic, minced
1 tsp sesame seeds
Remove the noodles from the package and set them aside.
Combine the sugar, sriracha, ramen seasoning packet, and sesame oil in a bowl, mix well and set aside.
Place the dried black mushrooms or black "fungus in a bowl." Pour hot water over the noodles and allow them to rehydrate for 30 minutes to 1 hour before using.
Bring a pot of water to a boil. Once boiling, begin to cook the noodle package until they are perfectly al dente.
Strain and cool the noodles. Reserve until needed.
Separate the scallion greens from whites. Slice the greens on a bias for garnish and reserve until later.
Cut the scallion whites half length-wise, creating 4-6 thin, long scallion pieces.
Cut the scallion into 1/4 inch round slices, combine with the scallion whites and set aside.
Heat a saute pan or wok over medium/high heat.
Pour the vegetable oil into the pan and allow it to heat thoroughly before adding the scallions, garlic, and shallots to the pan.
Stir-fry the vegetables together until they are slightly translucent and aromatic.
Add the sauce mixture to the pan and allow it to heat thoroughly.
Once the sauce begins to bubble and caramelize, toss the pre-cooked noodles into the pan and stir together.
When the noodles, veggies, and sauce are well mixed, pour the noodle mixture into a bowl.
Top the noodles with the sliced scallions the rehydrated black mushrooms, and sprinkle some sesame seeds over the top for garnish and texture!