I’m always on the lookout for easy, tasty and quick lunch and dinner recipes because there are just so many of those days where I don’t want to spend hours in the kitchen making a meal. I grew up eating ramen noodles for lunch all the time so I still crave them to this day. I was so excited to hear they’re now selling a new type of ramen! The brand is Nissin RAOH and my husband and I totally love it! It’s a definite upgrade on the classic ramen packages we’re used to. This new ramen makes it easy for anyone to make authentic restaurant-quality Japanese ramen at home. Unlike existing instant noodle soups, which tend to have flavors like chicken, beef, shrimp, etc. this one has flavors such as RAOH Umami Soy Sauce, RAOH Umami Miso, and RAOH Umami Tonkotsu which are all authentic Japanese ramen from different regions of Japan.
Soy Sauce is the most classic style of ramen with a clear soup and light flavor that doesn’t overwhelm your palette. It is traditionally topped with things like chashu (braised pork), ajitsuke tamago (marinated egg), menma (fermented bamboo shoots), spinach, nori, naruto (white fishcake with a pink swirl), and shiraga negi (white part of scallions julienned).
The noodles used in Nissin RAOH are able to deliver the texture and mouthfeel of fresh ramen noodles used in restaurants through the use of state-of-the-art technology to create triple-layered air-dried noodles. Unlike existing instant noodle products which are deep fried, RAOH’s ramen noodles are not fried, so they contain no trans fats, no cholesterol and very little saturated fat. I definitely prefer these noodles to other packaged dried noodles. I sometimes find myself having a late night craving when I know this is in the pantry.
You can buy the Soy flavor on amazon in bulk HERE. Also in single packages for Amazon Prime members HERE. The Soy flavor is the one I used here because you’ll traditionally find soy in the classic take-out Kung Poa Chicken. I loved that I didn’t have to add a lot of ingredients to this recipe because you’ll find many of them in the seasoning that comes in the ramen package, such as sesame oil, ginger and the soy sauce. Just add a few fresh ingredients and voila, you’ve got dinner in no time! I’m going to be craving this one all the time, I absolutely love spicy foods and I love the not so traditional crunch and flavor the peanuts add to this ramen. This is definitely one of the best things I’ve ever done with a package of ramen!
Spicy Kung Pao Ramen
Yield: About 4 servings
- 1 Tbsp olive oil or vegetable oil
- 1 red bell pepper , chopped
- 6 green onions , divided
- 2 cloves garlic , minced
- 4 cups water
- 1 (14.5 oz) can low-sodium chicken broth
- 2 - 3 Tbsp sriracha
- 1 1/2 Tbsp rice vinegar
- 1 Tbsp oyster sauce
- 2 (3.77 oz) pkgs Nissin Roah Unami Soy Sauce Flavor Ramen
- 2 1/2 cups shredded or diced cooked chicken breast or thighs
- 1/2 cup unsalted dry roasted peanuts
- Sesame seeds (optional)
Heat oil in a large pot over medium-high heat. Add bell pepper and four of the chopped green onions and saute 2 minutes, then add garlic and saute 1 minute longer. Stir in water, chicken broth, sriracha, rice vinegar and oyster sauce and bring to a boil. Once it reaches a boil add Nissin Roah Unami Soy Sauce ramen noodles, cover and boil 4 minutes. Pour seasonings from package into a bowl and ladle out two cups of the soups broth into the bowl and stir, then return to pan. Stir in cooked chicken. Sprinkle each serving with peanuts, sesame seeds and remaining green onions. Serve warm.