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Tong grabbing scoop of ramen noodles with peas, ground turkey and green onions.

Easy Spicy Garlic Ramen Noodles

Yield: 5 to 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 packages ramen noodles (3-ounces each), seasoning packets discarded (see note)
  • ⅓ cup low-sodium soy sauce
  • ¼ cup unseasoned rice vinegar
  • 2 teaspoons chili garlic sauce (see note)
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 1 pound ground chicken or ground turkey
  • Salt and pepper
  • 1 tablespoon freshly grated ginger (or ginger paste or cubes - see note)
  • 4 to 6 cloves garlic, finely minced
  • 1 cup frozen peas
  • 4 to 6 green onions white and green parts, chopped
  • Coarsely chopped cashews or peanuts

Instructions 

  • In a medium pot of lightly salted boiling water, cook the ramen noodles until al dente according to package directions. Drain, rinse with cool water, and drain again. Set aside.
  • In a small bowl, whisk together the soy sauce, vinegar, chili garlic sauce, brown sugar and sesame oil. Set aside.
  • In a 12-inch nonstick or cast iron skillet, heat the 1 tablespoon olive oil over medium heat and add the ground chicken or turkey. Season lightly with salt and pepper. Cook for a minute or so, breaking the meat into small pieces as it cooks.
  • Add the ginger, garlic, and the white parts of the green onions, and continue to cook, until the meat is no longer pink. Drain excess grease, if needed.
  • Add the drained noodles to the skillet.
  • Whisk the sauce to recombine. Add it to the skillet with the frozen peas. Toss and stir, cooking over medium heat, until the peas are heated through.
  • Sprinkle with green onions and cashews. Serve immediately.

Notes

Ramen: I've made this recipe with every day ramen noodles and also with rice ramen (the Lotus Foods brand, found at Costco). If using dry ramen noodles that come in a bulk-style package, use two "bricks" of ramen about the same size as the typical packages of ramen from the grocery store, or weigh out the equivalent (you'll need 6 ounces dry ramen total). 
Chili Garlic Sauce: dial down the chili garlic sauce, to taste, for less kick, if needed. 
Ginger: when it comes to ginger, several options work in this recipe. Freshly grated ginger (freeze knobs of ginger and grate, from frozen, on small holes of a box grater - no need to peel). Ginger paste (often found in tubes in refrigerated produce section). Ginger cubes (usually found in freezer section - I also use frozen garlic cubes for the garlic called for in the recipe).