Good Food Done Smarter.
About the Recipe
Leftovers don’t have to be boring!In fact, they can be the perfect base for something new and exciting. That’s exactly what happened with these Spiced Coconut Ramen with Chili Oil & Spare Ribs. I had a leftover Asian Spiced Spare Rib and decided to use it in a completely different way. By adding affordable Top Ramen and a few simple ingredients, I turned them into a flavorful, satisfying dish that feels gourmet, yet still easy on the wallet. It’s the perfect example of how a little creativity can turn everyday ingredients into something special.
Ingredients
For the Ramen:
2 packs of Top Ramen noodles
4 cloves garlic, minced
1 small onion, finely chopped
2 stalks green onion, sliced (plus more for garnish)
1/2 tbs fresh ginger, minced (or ½ tbs ground ginger)
2 cups chicken broth
1 cup coconut milk
1 tsp white pepper
1tsp curry powder
½ tsp cumin
½ tsp ground allspice
½ tsp Old Bay seasoning
2 packets of ramen noodles (discard seasoning packets or save for later)
A few dashes of soy sauce (to taste)
For the Meat:
Refer to the "Asian Spiced Spare Ribs" recipe already on your site. (Use leftover marinated ribs, cooked, and sliced In 2.)
For the Chili Oil:
2 tbsp neutral oil (like vegetable or canola oil)
2 cloves garlic, minced
2 tsp red chili flakes
1 tsp sesame seeds
½ tsp ground cinnamon
½ tsp ginger (fresh or ground)
Preparation
Equipment Needed:
Cutting board
Knife (for mincing garlic, onion, and green onion)
Medium pot (for the broth)
Small pot (for boiling ramen noodles)
Small saucepan or skillet (for chili oil)
Wooden spoon or spatula (for stirring)
Measuring cups and spoons
Serving bowls
Instructions:
1. Make the Broth:
Heat a medium pot over medium heat and add a splash of oil.
Sauté the minced garlic, onion, and green onion until fragrant and soft (about 2-3 minutes).
Stir in the ginger and cook for 1 minute.
Pour in the chicken broth and coconut milk (2:1 ratio). Stir to combine.
Let the mixture simmer for 5-7 minutes.
Season with curry powder, cumin, allspice, white pepper, and Old Bay. Adjust to taste.
Stir in the soy sauce and seasoning packets from the Top Ramen for extra flavor. Let simmer another 5 minutes.
2. Cook the Ramen Noodles:
In a small pot, bring water to a boil and cook the ramen noodles according to the package instructions.
Drain and set aside.
3. Prepare the Chili Oil:
Add the minced garlic, chili flakes, sesame seeds, ginger, and cinnamon to a heat-safe bowl.
In a small saucepan, heat the neutral oil over medium heat until it’s hot but not smoking.
Carefully pour the hot oil over the ingredients in the bowl. The mixture will sizzle and release its aromas.
Stir gently to combine, then set aside to cool slightly before using.
4. Prepare the Spare Ribs:
Use the Asian Spice Spare Ribs recipe on your site to prepare the ribs.
Instead of slicing the meat, cut each rib into two pieces.
5. Assemble the Ramen Bowls:
Add the cooked ramen noodles to a serving bowl.
Place two pieces of spare ribs in the bowl.
Ladle the hot broth over the noodles and ribs.
Garnish with sliced green onion and sesame seeds.
Drizzle the homemade chili oil over the top.
5. Assemble the Ramen Bowls:
Divide the cooked ramen noodles evenly into two serving bowls.
Add half of the cooked spare rib (one rib cut into two pieces) to each bowl.
Top with sliced green onions and sesame seeds.
Ladle the hot broth over the noodles, meat, and toppings.
Garnish with additional sliced green onions if needed.
Drizzle the homemade chili oil over the top.
Serve and enjoy!