It’s very easy to make it more spicy if you want, but if it ends up too spicy for you, it’s hard to tone it down! Used 1/2 a medium white onion + a small leek instead of shallot, no garlic, used 1 tbsp chili / garlic sauce, 2 tsp. Chilli is a key ingredient in many Asian cuisines and is great for bringing an extra kick to the humble instant noodle. They're gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein! I added ground turkey and some veg and could’ve finished the whole thing but managed to restrain myself and save some for lunch tomorrow.

Water, Artificial Chicken Flavour Powder, Soy Sauce, White Sugar, Red Pepper Powder, Chilli Pepper Powder, Soybean Oil, Onion, Red Pepper Seed Oil, Garlic, Modified Potato Starch, Paprika Extract, Decolourised Chilli Extract, Black Pepper Powder, Curry Powder. water, artificial chicken flavour (Contains: gluten, soy, celery), soy sauce, sugar, habanero pepper, chilli pepper, soybean oil, onion, chilli pepper seed oil, garlic, thickener: E1420, chilli pepper oleoresin, colour E160c, black pepper, curry seasoning (contains celery). Wheat flour, modified tapioca starch, refined palm oil, wheat gluten, salt, emulsifier (soy lecithin (E322)), acidity regulator (potassium carbonate (E501)), sodium carbonate (E500), sodium phosphate dibasic (E339), citric acid (E330), thickener (guar gum (E412)), green tea flavour oil. Serve the dish while it's still hot and enjoy the delightful combination of spicy, cheesy, and savoury flavours.

Ingredients: Noodles: Wheat Flour (41%), Tapioca Starch (17%), Palm Oil (14%), Wheat Gluten, Salt, Emulsifier (Lecithin E322), Soybean Oil, Acidity Regulator (Potassium Carbonate (E501), Sodium Carbonate (E500), Sodium Phosphate Dibasic (E339), Sodium Polyphosphate (E452), Sodium Pyrophosphate (E450), Citric Acid (E330), Onion Extract, Thickener (Guar Gum (E412)),Water, Green Tea Flavour Oil. These have even wider appeal than the previously mentioned noodle packs, as they’re slightly milder but still offer a nice warming kick with a characteristic spicy Korean chilli sauce. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). Sirracha (I don’t like too much spicey hot), added 1/2 cp chicken broth nd 1 cup shredded red cabbage all sauted then placed over fettuccine noodles.

wheat flour , thickener (E1420, E412), palm oil, wheat gluten , salt, emulsifier (E422, soy lecithin (E322)), acidity regulator (potassium carbonate (E501), sodium carbonate (E500), sodium phosphate dibasic (E339), citric acid (E330)), water, tocopherol powder (contains soy), green tea extract, colour E101. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. White rice noodles can be quite sticky, so you want to add the sauce pretty quickly after the noodles cook.

The chewy ramen noodles are flavoured with green tea oil, and come with a spicy, chicken-flavoured soup.

I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began.To add a touch of elegance, the roasted sesame and laver flakes provide a satisfying crunch and an irresistible nutty aroma and texture which adds a delightful contrast that will leave you craving for more. These wholesome Korean style noodles contain a FIERY sauce made using the choicest of dry red chillis!

Though you can definitely make them way less spicy if you prefer or so spicy that you’re sweating after two bites (me). There’s no denying that spicy instant noodles are some of the tastiest – whether you just like a hint of chilli heat or are always trying to get your hands on the hottest flavours. You can even use ramen noodles, but be sure to follow the package instructions so you don’t overcook them. They’re especially renowned for hot and spicy noodles like the famous hot chicken flavour, also known as buldak.When the noodles are done cooking, combine with the sauce and diced roasted pepper and toss until well coated. Her favourite is Asian cuisine and she hopes to inspire more people in the UK to try authentic East Asian dishes. When available, we’ve given the approximate Scoville Heat Unit for each of the noodles to give you an idea of how spicy ramen can get. Instead of the roasted red pepper from a can, you can just use a raw red bell pepper and saute it before adding it into the noodles.