Sichuan-style Spicy Ramen

Ingredients

While the original Japanese ramen focuses on umami and delicate flavors, this Sichuan adaptation takes a bolder approach. We incorporate Sichuan peppercorns, chili oil, and other fiery spices to create a numbing and spicy experience. The broth is rich and deeply flavored, with a distinct Sichuan twist. This adaptation is not for the faint of heart, but for those seeking an exhilarating culinary adventure. We alse have the original recipe for Ramen, so you can check it out.

• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons Sichuan chili oil 2 tablespoons Sichuan chili oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon black vinegar 1 tablespoon black vinegar
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 200g ramen noodles 200g ramen noodles
• 200g sliced pork belly 200g sliced pork belly
• 2 soft-boiled eggs 2 soft-boiled eggs
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 35g
• Fiber: 4g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a simmer. Add the Sichuan chili oil, soy sauce, black vinegar, crushed Sichuan peppercorns, minced garlic, and grated ginger. Let the broth simmer for 15 minutes to infuse the flavors.
2. 2.
   While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.
3. 3.
   In a separate pan, cook the sliced pork belly until crispy and browned on both sides. Remove from heat and set aside.
4. 4.
   Soft-boil the eggs by placing them in a pot of boiling water for 6-7 minutes. Transfer the eggs to a bowl of ice water to cool. Peel and set aside.
5. 5.
   Divide the cooked ramen noodles among serving bowls. Ladle the hot broth over the noodles, ensuring each bowl has an equal amount of broth.
6. 6.
   Top the noodles with the crispy pork belly, soft-boiled eggs, bean sprouts, green onions, and fresh cilantro. Season with salt to taste.
7. 7.
   Serve the Sichuan-style Spicy Ramen immediately, allowing the flavors to meld together as you enjoy the fiery and numbing sensation.

Treat your ingredients with care...

• Pork belly — For extra flavor, marinate the pork belly in a mixture of soy sauce, ginger, and garlic for 1-2 hours before cooking.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes to enhance their aroma before crushing them.
• Soft-boiled eggs — To achieve the perfect soft-boiled eggs, bring the water to a gentle boil before adding the eggs. Cook for 6-7 minutes for a slightly runny yolk.

Tips & Tricks

• Adjust the amount of Sichuan chili oil according to your spice tolerance. Start with a smaller amount and add more gradually if desired.
• For an extra kick, garnish the ramen with additional crushed Sichuan peppercorns.
• Customize your toppings by adding sliced mushrooms, bamboo shoots, or bok choy to the ramen.
• If you prefer a thicker broth, simmer the chicken broth for a longer period to reduce and concentrate the flavors.
• Leftover broth can be stored in the refrigerator for up to 3 days. Reheat before serving.

Serving advice

Serve the Sichuan-style Spicy Ramen piping hot to fully experience the flavors and warmth. Provide chopsticks and spoons for easy enjoyment. Encourage your guests to mix the toppings into the noodles and broth for a harmonious blend of textures and tastes.

Presentation advice

Present the Sichuan-style Spicy Ramen in deep bowls, showcasing the vibrant colors of the toppings against the rich, red broth. Garnish with a sprig of fresh cilantro for a pop of green. Serve with a side of chili oil or chili flakes for those who crave an extra spicy kick.