A quick and easy spicy ramen with broccoli recipe that is packed with flavor and is ready to eat in under 20 minutes. Simple and easy to find ingredients make up the flavorful sauce. You can add your favorite protein to this recipe to make it a complete meal!
I have been making this tried-and-true spicy ramen with broccoli for nearly 15 years. It has been a staple in our house because it is so dang easy to make, but still taste so GOOD! In fact, my four-year-old calls it her favorite spicy noodles. She almost rejects any other type of ramen at this point. This ramen meal is comforting and always a hit in our house.
Plus, this meal is so customizable! Add tofu, chicken, salmon, shrimp, or steak to make it a complete meal. Or change out or add more of your favorite vegetables. I have made this spicy ramen with carrots, zucchini, onion, and mushrooms and it comes out amazing! The recipe is giving you a starting point, but it is one that can turn it into your own based on what you love!
Why you will love this quick and easy spicy ramen with broccoli
Comforting: This meal is really like a big hug! Ramen noodles are nostalgic, and when you add the kick of spice to them, it is truly makes them a comfort meal!
Quick: These spicy ramen noodles with broccoli are perfect on busy weeknights when you are short on time! You can have them ready to eat in under 20 minutes!
Customizable: Add your favorite protein this dish to make it a full meal! Tofu, chicken, steal, salmon or shrimp are all delicious with these spicy noodles! You can also switch up the veggies if you would like! Add more vegetables or use your favorite stir-fry veggies in this!
Tips and tricks
- You can save even more time by making this spicy sriracha sauce in advance. Just store it in the fridge up to 3 days in an air-tight container. The olive oil might slightly solidify in the fridge, but once warmed up a little, it will look normal again.
- Do not over overcook the ramen noodles. If you are using true ramen noodles, you typically bring the water to a boil and turn off the heat. Add the noodles, making sure they are covered by water, and cook for 3-4 minutes until tender. If the noodles become over cooked, they will break easily and have a mushy texture. Similar to pasta, aim for al dente. Meaning the ramen should still be a little chewy when done. You can also read the directions that come with the noodles to ensure they are cooked correctly.
- Make this ramen more or less spicy by adding 1-3 tablespoons of sriracha. We find that two is the perfect amount of heat for us, but you can scale it up a little or down based on your personal preference.
- If you do not have a micoplane grater, you can finely mince the garlic and ginger into the sauce. Just try to make sure there are no large chunks of either as the sauce barely gets cooked and those flavors are very bold when not finely minced or cooked.
- This might be one of the few recipes I make where I do not add salt! I know, it feels wrong. But there is so much sodium already in the soy sauce, even using the low sodium kind, I feel it does not need the extra salt. That said, taste and add salt if needed.
- Once you add the ramen noodles to the skillet with the sauce and broccoli, toss to coat the noodles. Plate and sprinkle with sesame seeds and enjoy immediately. Try not to let the noodles sit in the skillet in the sauce for too long, as this might cause them to be drier and overcooked.
Ingredient substitutions and variations
Ramen noodles: I typically always use ramen noodles in this recipe, but you could switch it up to something else of you would like. Rice noodles, or soba would make for great substitutes.
Broccoli: You do not have to use broccoli in this ramen recipe! It happens to be my 3-year-olds favorite vegetable right now (crazy, huh?), and we enjoy it with this dish. But you can switch it up to add your favorites!
Soy Sauce: You can use soy sauce or tamari sauce in this recipe. I would recommend whatever you choose, go with the low sodium version!
Fresh Ginger and Garlic: Going fresh is best in the sauce! But in a pinch, you can swap out the fresh ginger and garlic for the powder. Use roughly 1 tsp of each to the sauce and taste. You can add more of either if you would like!
Sweet ginger chili sauce: I have not had the sweet ginger chili sauce on hand when making this recipe and it has still come out delicious! I love the layer of flavor it brings to the sauce, but it is OK to leave it out if needed.
Sesame Seeds: These are an optional garnish to add onto the dish after it is plated. Feel free to omit it if you would like.
If you give this recipe a try, I would love to hear your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking!
Quick and Easy Spicy Ramen with Broccoli
Ingredients
- 3 Ramen noodles packages
- 2 Tbsp. Avocado oil
- 2 C. Broccoli chopped into bite sized pieces
- Sesame seeds optional garnish
Sriracha Sauce:
- 1 inch knob of fresh Ginger grated
- 2 Garlic cloves grated
- 2 tsp. Sesame oil
- 3 Tbsp. Rice vinegar
- 2 Tbsp. Sriracha
- 3 Tbsp. Olive oil
- 1 Tbsp. Honey
- 3 Tbsp. soy sauce reduced sodium
- 1 tsp sweet ginger chili sauce
Instructions
- To make the sauce, add all the ingredients into a measuring. Still until fully combined. Set aside.
- Heat the avocado oil in a large skillet over medium heat. Add the broccoli, a cover, stirring occasionally. Sauté the broccoli for 5-7 minutes or until tender.
- To make the ramen noodles, bring a large pot of water to a boil. Turn off the heat and add the ramen. Cover and let sit for 3-4 minutes. Remove cover and gently stir. The ramen noodles should still be a little chewy still. Drain the water.
- Stir the sauce into the skillet with the broccoli. Add in the cooked ramen and toss to coat the noodles in the sauce. Plate the ramen and sprinkle with some sesame seeds if desired. Enjoy!
