So a while ago, I decided to order some organic ramen on Amazon. The brand I got was KOYO, and I am so happy with the ramen.
I honestly didn’t want to buy the regular ramen noodles because of the horror story of them containing wax or something like that, and I would hope that the organic version wouldn’t have it.
I was inspired to create this after seeing a picture on Pinterest of ramen mixed with Korean chili seasoning. But since I don’t have all those seasonings, I decided to mix my own, and it still turned out amazing. Now, I’m crazy about ramen and need to come up with more ways to eat it!
I found the Sichuan peppercorns in the Asian grocery store. If you can’t find it, you can just use regular black pepper.
If you have any access to Korean chili pepper, feel free to add some of that as I bet it would taste super awesome with it.
- 2 packets organic ramen
- 2 scallions
- 2 tablespoons low sodium soy sauce
- 2 teaspoon rice vinegar
- 1 teaspoon refined coconut oil
- 1 teaspoon sesame oil
- 1 teaspoon white cooking wine
- ½ teaspoon pure maple syrup
- 1½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon toasted white sesame seeds
- ½ teaspoon black sesame seeds
- ½ teaspoon Sichuan peppercorns, grounded
- ¼ teaspoon red pepper flakes
- A small pinch cayenne pepper
- Put the organic ramen in a small saucepan and fill enough water to cover the noodles. Cook according to packet instructions. The one I used only took about 5-6 minutes of high heat to cook.
- Meanwhile, chop the scallions into little round pieces and put them in a small bowl and set aside.
- Mix together the soy sauce, rice vinegar, coconut oil, sesame oil, cooking wine, paprika, garlic powder, sesame seeds (white and black), Sichuan peppercorns, red pepper flakes and cayenne pepper in a medium bowl. Stir very well until everything is mixed evenly.
- Once the ramen is cooked, drain out the water and pour it into the bowl and let the sauce coat the noodles thoroughly. Add the scallions and give it another stir and serve.