Craving a bowl of hot and spicy goodness? Try our spicy ramen recipe. Packed with aromatic flavors, tender noodles and a kick of heat, it's the ultimate comfort food for those seeking a bold and satisfying meal.

To start, gather your ingredients, ensuring you have everything you need to create a delicious bowl of spicy ramen. The star of the show is Maruchan Ramen Noodle Soup Chicken Flavor, which provides a comforting and savory base for your dish. You’ll also need crushed red pepper to give it that desired spiciness, adding a fiery kick to every spoonful.

In a medium saucepan, bring water to a rolling boil. Once the water reaches a boil, add the soup seasoning packets from the ramen noodle packages, along with the noodles themselves and your desired amount of crushed red pepper. These ingredients simmer together for a mere 2 minutes, allowing the flavors to meld and infuse into the broth.

Meanwhile, in a separate small saucepan, bring water to a boil once again. Here, gently lower in the large eggs, ensuring they are completely submerged. Let them simmer for 5 minutes, creating perfectly soft-boiled eggs with a creamy yolk. Once done, remove the eggs from the pan and set them aside for later.

Back to the main pot, continue to build your spicy ramen. Add grilled chicken strips, sliced baby bella mushrooms and sliced red pepper to the simmering broth. These ingredients contribute depth and texture to the dish, enhancing the overall flavor profile. Let them simmer together for an additional 3 minutes, allowing the chicken to become tender and the vegetables to release their natural goodness.

Now it's time to assemble your spicy ramen bowls. Divide the cooked noodles between the bowls, add the simmered chicken strips, mushrooms and red pepper. The fragrant broth, infused with the flavors of the soup seasoning and crushed red pepper, is poured over the noodles and ingredients, creating a harmonious blend of taste and aroma.

Remember those perfectly cooked eggs you set aside? It's time to unveil them. Carefully peel each soft-boiled egg and slice them in half, revealing the velvety golden yolks within. These eggs are placed on top of each bowl, adding richness and creaminess to every bite.

Top with sliced green onions, chopped cilantro, fresh jalapeno, zesty lime wedges and crisp radish slices, which create a burst of colors and flavors. For those who desire an extra kick of heat, additional crushed red pepper can be sprinkled over the bowl. These garnishes not only add visual appeal but also enhance the taste and overall experience of the dish.

So, grab a pair of chopsticks or a spoon, and prepare to delight your taste buds with this spicy ramen creation. From the fiery broth to the tender noodles and an array of vibrant toppings, each bite is a journey of flavors!

Prep Time:  7 minutes   |    Cook Time:  9 minutes   |    Total Time:  16 minutes   |    Servings:  2

Ingredients:

• 4 1/2 cups water
• 2 packages  Maruchan  Ramen Noodle Soup Chicken Flavor
• 3/4 teaspoon  Stonemill  Crushed Red Pepper, plus additional to taste
• 2  Goldhen  Large Eggs, room temperature
• 6 ounces  Lunch Mate  Grilled Chicken Strips
• 1/2 cup sliced baby bella mushrooms
• 1/4 cup sliced red pepper
• 2 tablespoons green onions, sliced on a bias
• 2 tablespoons chopped cilantro
• 1 jalapeno, sliced
• 1 lime, cut into wedges
• 1 radish, sliced

Directions:

1. In a medium saucepan, bring the water to a boil. Add the soup seasoning packets, noodles and crushed red pepper and simmer for 2 minutes.
2. Meanwhile, in a small saucepan, bring water to a boil. Gently lower in each egg and simmer for 5 minutes. Remove from pan and reserve.
3. To the soup pot, add chicken strips, mushrooms and red pepper. Simmer for an additional 3 minutes. Remove from heat.
4. Divide the noodles between the bowls, followed by the chicken, vegetables and broth.
5. Carefully peel the eggs and slice in half. Add to each bowl.
6. Garnish with green onions, cilantro, jalapeno, lime, radish and additional crushed red pepper if desired.

Recipe Courtesy of  ALDI Test Kitchen (Edited by Chef Trevor)