Spicy Pickled Cucumber Ramen Noodles
This Spicy Pickled Cucumber Ramen Noodles recipe is bursting with bold, tangy flavors and a satisfying heat that will quickly become your new favorite bowl!
Servings: 2 servings
Ingredients
- 2 packs ramen noodles discard the seasoning packets
- 1 cup cucumber thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili paste
- 1 teaspoon sesame oil
- 2 green onions chopped
- 1 tablespoon sesame seeds
- 1 cup cooked chicken shredded
- 2 cups chicken broth
Instructions
- In a small bowl, combine the thinly sliced cucumber with rice vinegar, soy sauce, and chili paste. Stir well to coat the cucumbers evenly. Let this mixture sit while you prepare the rest of the dish.
- Bring a pot of water to a boil and cook the ramen noodles according to the package instructions, about 3 minutes. Avoid using the seasoning packets. Once cooked, drain the noodles and set aside.
- In a medium saucepan, bring the chicken broth to a simmer. Add the shredded cooked chicken to the broth and warm through for 2-3 minutes.
- Divide the cooked ramen noodles between two bowls. Ladle the warm chicken broth and shredded chicken over the noodles. Top with the spicy pickled cucumbers, chopped green onions, a drizzle of sesame oil, and a sprinkle of sesame seeds.
- Give everything a gentle stir to combine the flavors, then serve immediately while warm and crisp.
Equipment
- Small Bowl
- Pot
- Medium Saucepan
- Bowls
Notes
- Use fresh, firm cucumbers for the best crunch in your pickled topping.
- Don’t skip the sesame oil and seeds—they add essential nuttiness and texture.
- If you like extra heat, add more chili paste or a dash of chili flakes.
- Store leftover noodles and broth separately and reheat gently to keep textures fresh.
- Substitute chicken broth and chicken for a vegetarian version with tofu if desired.