20 Minutes Spicy Sriracha Ramen Noodle Soup

20 Minutes Spicy Sriracha Ramen Noodle Soup

Easy Recipes Noodle Recipe

An incredibly easy and delicious spicy ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes! One of the most loved recipes on my blog and a personal favorite! Get ready to fall in love with this one!

Sriracha Ramen Noodle Soup

Prep Time: 10 MinsTotal Time: 20 Mins
Cook Time: 10 MinsYield: 4 Bowls

Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.

Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasonings as needed.

Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Remove pan from heat, ladle soup into bowls, and top with scallions, cilantro, and eggs (if using). Enjoy!

2 tablespoons sesame oil
2 tablespoons sriracha hot sauce
1 small onion, diced
1 small roma tomato, diced
1 tablespoon ginger, grated
5 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 cups water
4 cups vegetable broth
1 tablespoon soy sauce
3 packages ramen noodles
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
4 poached eggs (optional)
1 teaspoon rice vinegar (optional; only if you like tang)

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If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.

TAGS: Easy Ramen Recipes
Keyword: Noodle, Ramen, Soup, Egg, Spicy

10 Minutes ! Quick & Easy Chinese Noodle Soup

10 Minutes ! Quick & Easy Chinese Noodle Soup

Easy Recipes Noodle Recipe

Quick & Easy Chinese Noodle Soup - A delicious soup with plenty of vibrant flavors that's made all in one pot. Once you try this recipe, you’ll never go back to the packaged soups again!

Chinese Noodle Soup

Prep Time: 5 MinsTotal Time: 10 Mins
Cook Time: 5 MinsYield: 2 Servings

In a large saucepan, heat the chicken stock and bring to a boil.

Add the green onions, Bok Choy or chinese greens, soy sauces, oyster sauce & the noodles.

Reduce the heat and cook according to noodle package instructions (just until tender).

Serve hot

4 cups chicken stock
1 tablespoon oyster Sauce
3 green onions finely sliced into rounds
4 oz Dried Chinese noodles of your choice
4 leaves Bok Choy/pak choi sliced
1 tablespoon low sodium light Soy Sauce
1 tablespoon low sodium dark Soy Sauce

Calories 236 Calories from Fat 9

Total Fat1g

Sodium3440mg

Potassium660mg

Total Carbohydrates47g

Protein12g

Vitamin A27.4%

Vitamin C57.9%

Calcium8.6%

Iron18.3%

Cooking the noodles separate: If you are concerned that your noodles might suck up too much of the soup, just cook them separately (according to the package instructions), add them to the bowl and cover with the soup.

On Making your own stock: This recipe tastes best with homemade stock. I highly recommend making your own and storing it in the freezer.

TAGS: Noodle
Keyword: chinese, Asian, soup, noodle, spring onions

Ginger Garlic Noodle Soup with Bok Choy Recipe

Ginger Garlic Noodle Soup with Bok Choy Recipe

Lunch Ideas Noodle Recipe

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. Easily make it your own by adding chicken, shrimp, spicy chilis, or other veggies.

Ginger Garlic Noodle Soup with Bok Choy

Prep Time: 5 MinsTotal Time: 20 Mins
Cook Time: 15 MinsYield: 2 Servings

Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.

To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.

Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.

Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.

Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.

Remove lid from the pot and carefully remove and discard each star anise from the soup.

Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.

Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

1 tbsp olive oil
3 shallots diced
4 cloves garlic minced
2 tbsp ginger fresh, minced
2 whole star anise
10 oz crimini mushrooms sliced
6 oz rice noodles
1.5 heads bok choy roughly chopped
sesame seeds for topping
red pepper flakes for topping
2 tbsp soy sauce or Tamari for a Gluten Free option
1 bunch green onions chopped, green and white divided
5.5 cups low sodium chicken broth or water for vegan

Calories 647Calories from Fat 117

Total Fat13g

Cholesterol0mg

Sodium1781mg

Potassium3055mg

Total Carbohydrates110g

Protein32g

Not everyone loves the taste of star anise. However, I find that it plays a crucial role in the flavor of the broth. That said, if you hate it or don't have any on hand, I have found cinnamon sticks to be a good substitute.

Need a little protein? Don't be shy about adding some chopped chicken or shrimp to the soup approximately 5 minutes before serving (assuming the chicken has been previously cooked).

For a lower sodium diet, you can substitute low sodium soy sauce, and/or substitute unsalted chicken broth.

TAGS: Easy noodle recipes
Keyword: ginger, noodle, bok choy, soup

Simply Cooked Crockpot Chicken and Noodles

Simply Cooked Crockpot Chicken and Noodles

Easy Recipes Noodle Recipe

Crockpot Chicken and Noodles – a comforting, home cooked meal made right in your slow cooker. Creamy noodles and juicy chicken are cooked in a savory sauce for a meal the whole family will love!

Crockpot Chicken and Noodles

Prep Time: 5 MinsTotal Time: 7 Hrs 5 Mins
Cook Time: 7 HrsYield: 8 Servings

Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.

Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into large chunks with two forks.

Add the shredded chicken back to the pot along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender.

Enjoy!

1-2 tsp dried parsley
½ tsp seasoned salt
¼ tsp poultry seasoning
¼ tsp garlic powder
1/2 stick butter, sliced
3 1/2 cups chicken broth
8 oz. egg noodles, uncooked
1 1/2- 2 pounds boneless, skinless chicken breasts
2 cans (or boxes) cream of chicken soup (don't add water)

Calories 357Calories from Fat 126

Total Fat 14g22%

Cholesterol 117mg39%

Sodium 1206mg50%

Potassium 605mg17%

Total Carbohydrates 25g8%

Protein 30g60%

Vitamin A7.1%

Vitamin C10.4%

Calcium3.3%

Iron10.6%

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TAGS: Crockpot chicken noodle recipes | Noodle recipes
Keyword: Crockpot chicken, noodle, simply recipes

Zucchini Noodles with Avocado Pesto and Shrimp

Zucchini Noodles with Avocado Pesto and Shrimp

Dinner Recipes Noodle Recipe

Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.

Zucchini Noodles with Avocado Pesto & Shrimp

Prep Time: 35 minsReady in: 35 mins
Serving: 4keyword: Pesto pasta dish

Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.

Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.

5-6 medium zucchini (2¼-2½ pounds total), trimmed
¾ teaspoon salt, divided
1 ripe avocado
1 cup packed fresh basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
¼ teaspoon ground pepper
¼ cup extra-virgin olive oil plus 2 tablespoons, divided
3 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
1-2 teaspoons Old Bay seasoning

Serving size: 1¾ cups each

Caories446

Fat33g

Fiber7g

carbohydrates16g

Protein26g

mcg Folate112

cholesterol159mg

Sugar7g

Vitamin A 1,144 IU

Vitamin C55mg

Calcium141mg

Iron2mg

Sodium713mg

Potassium1,271mg

NOT AVAILABLE

TAGS: dinner recipes | pasta for dinner
Noodle, pesto, pasta, for dinner, gluten-free, soy-free