Firecracker Ramen
Firecracker Ramen
Ingredients
- 4 servings ramen noodles, cooked
- 1 pot firecracker sauce base, pre-existing orange-red mixture
- 400 ml lighter coconut milk
- 1 package oyster mushrooms
- 1 cup green beans, cooked
- 1 tablespoon white sesame seeds, for garnish
- 1 tablespoon black sesame seeds, for garnish
- 2 red chilies, sliced, for garnish
- 1/4 cup fresh cilantro leaves, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Place the cooked ramen noodles into individual serving bowls, dividing them evenly among the 4 servings.
⏱️ 2 min
- 2
In a pot containing the pre-existing orange-red "firecracker" sauce base, add 400ml of lighter coconut milk.
⏱️ 1 min
- 3
Whisk the sauce and coconut milk mixture together in the pot over medium heat until thoroughly combined and heated through. Taste the sauce to ensure it has a balanced "firecrackery" flavor, adjusting as needed.
⏱️ 5 min
- 4
While the sauce is heating, place the oyster mushrooms in a hot pan over medium-high heat. Use a metal spatula to press them down. For extra crispiness and flavor, place a second pan on top of the mushrooms to apply pressure, cooking them until they are golden brown and slightly crispy, indicating they are cooking well.
⏱️ 7 min
- 5
Ladle the prepared firecracker sauce generously over the cooked ramen noodles in each bowl.
⏱️ 1 min
- 6
Add the cooked oyster mushrooms and cooked green beans to each bowl, distributing them evenly.
⏱️ 1 min
- 7
Sprinkle generously with both white and black sesame seeds over each serving.
⏱️ 1 min
- 8
Garnish each bowl with sliced red chilies and fresh cilantro leaves. Place a lime wedge on the side of each bowl for serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Firecracker Ramen
- 4 servings ramen noodles, cooked
- 1 pot firecracker sauce base, pre-existing orange-red mixture
- 400 ml lighter coconut milk
- 1 package oyster mushrooms
- 1 cup green beans, cooked
- 1 tablespoon white sesame seeds, for garnish
- 1 tablespoon black sesame seeds, for garnish
- 2 red chilies, sliced, for garnish
- 1/4 cup fresh cilantro leaves, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- 1
Place the cooked ramen noodles into individual serving bowls, dividing them evenly among the 4 servings.
⏱️ 2 min - 2
In a pot containing the pre-existing orange-red "firecracker" sauce base, add 400ml of lighter coconut milk.
⏱️ 1 min - 3
Whisk the sauce and coconut milk mixture together in the pot over medium heat until thoroughly combined and heated through. Taste the sauce to ensure it has a balanced "firecrackery" flavor, adjusting as needed.
⏱️ 5 min - 4
While the sauce is heating, place the oyster mushrooms in a hot pan over medium-high heat. Use a metal spatula to press them down. For extra crispiness and flavor, place a second pan on top of the mushrooms to apply pressure, cooking them until they are golden brown and slightly crispy, indicating they are cooking well.
⏱️ 7 min - 5
Ladle the prepared firecracker sauce generously over the cooked ramen noodles in each bowl.
⏱️ 1 min - 6
Add the cooked oyster mushrooms and cooked green beans to each bowl, distributing them evenly.
⏱️ 1 min - 7
Sprinkle generously with both white and black sesame seeds over each serving.
⏱️ 1 min - 8
Garnish each bowl with sliced red chilies and fresh cilantro leaves. Place a lime wedge on the side of each bowl for serving.
⏱️ 1 min