Smoky Hot And Sour Ramen

Name: Smoky Hot And Sour Ramen
Yield: 1
Ingredients: 1 package (85 g) Ramen noodles, seasoning packet discarded; Salt and pepper, to taste; 1/2 tsp (2 ml) minced fresh garlic; 1/4 tsp (1 ml) smoked paprika; 4 oz (113 ml) shiitake or baby bella mushrooms, sliced; 1/4 cup (60 ml) matchstick carrots; 1 egg, soft boiled and halved; 1/2 tsp (2 ml) sesame oil; Ramen Broth; 1 green onion, sliced; 11/2 cups (375 ml) chicken broth; 1 tsp (5 ml) soy sauce; 41/2 tsps (22 ml) cholula original hot sauce; 1 tsp (5 ml) white vinegar; 1/2 tbsp (7 ml) cornstarch; 2 tbsps (30 ml) cold water

The Smoky Hot and Sour Ramen has got us feeling all lunch-ish. It’s got everything you’d expect in a ramen bowl, like veggies and noodles, but with the addition of Cholula® Original Hot Sauce to the broth for a bold twist.

16

INGREDIENTS

Servings: 1

INGREDIENTS

1 package (85 grams) Ramen noodles, seasoning packet discarded
Salt and pepper, to taste
1/2 teaspoon (2 milliliters) minced fresh garlic
1/4 teaspoon (1 milliliters) smoked paprika
4 ounces (113 milliliters) shiitake or baby bella mushrooms, sliced
1/4 cup (60 milliliters) matchstick carrots
1 egg, soft boiled and halved
1/2 teaspoon (2 milliliters) sesame oil
Ramen Broth
1 green onion, sliced
11/2 cups (375 milliliters) chicken broth
1 teaspoon (5 milliliters) soy sauce
41/2 teaspoons (22 milliliters) Cholula® Original Hot Sauce
1 teaspoon (5 milliliters) white vinegar
1/2 tablespoon (7 milliliters) cornstarch
2 tablespoons (30 milliliters) cold water

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large saucepan on medium heat. Add garlic; sauté 2 minutes until fragrant. Add mushrooms, paprika, salt and pepper. Sauté 5 minutes or until softened. Remove and set aside.
2 Add mushrooms, smoked paprika and salt and pepper to taste and sauté for 5 minutes or until they release their juices and cook down. Remove and set aside.
3 Add chicken broth to same pan. Bring to boil on high heat. Add soy sauce, Original Hot Sauce and vinegar, stirring to mix. Season with salt and pepper, to taste.
4 Mix cornstarch and water in small bowl. Add to broth. Reduce heat and simmer until thickened slightly. Add noodles and carrots. Simmer just until noodles are tender.
5 Transfer mixture to serving bowls. Add mushrooms, soft boiled egg and drizzle with sesame oil and additonal Hot Sauce, if desired. Sprinkle with green onion to serve.