Creamy Spicy Ramen Noodles With Sausage
So, Want to Hear About My Best Lazy Dinner?
Look, I’ll be honest—half my favorite recipes start with “I was starving, there was nothing in the fridge, and I couldn’t face one more dry sandwich.” That’s basically how Creamy Spicy Ramen Noodles With Sausage were born in my house. Picture this: a rain-soaked Thursday, kids yelling about homework, dog howling at the mail truck. Out came the last packet of ramen, a lone sausage hiding out in the freezer (probably since last month, who knows?), and a half-wilted bunch of green onions. And somehow, with a little magic—and probably too much chili paste—this bowl ended up being dinner. Seriously, every time we eat this, my oldest asks if I’m opening a ramen shop. I tell him if the world paid in dirty dishes, maybe.
Why You’ll Love This (Besides the Obvious Noodle Factor)
I make this when dinner needs to show up in bowls, fast. My family goes a little bananas for this because it’s creamy, spicy, and—let’s face it—a little bit trashy in the best way. I’ll say, sometimes I get annoyed when a recipe asks for fancy ingredients (looking at you, truffle oil), but here you can pretty much use whatever’s staring at you from the fridge. My youngest is suspicious of anything green, so sometimes I just leave out the scallions. The fun part is, it’s one of those happy recipes where imperfect measurements still get you something pretty tasty (and if you overdo the spice, just call it “extra warming”).
What You’ll Need (and Some Swaps That’ve Saved Me)
- 1 packet instant ramen noodles (I use Shin, but truly, whatever is on sale will work—it’s ramen, not rocket science!)
- 1–2 sausages, sliced (spicy Italian, chorizo, even hot dogs if you’re desperate, though I won’t tell my grandmother)
- 1 heaping tablespoon chili paste (like gochujang or sambal oelek—Sriracha’s okay too if that’s what you’ve got handy)
- 2 tablespoons cream cheese (I sometimes swap in a splash of heavy cream. Once I used Greek yogurt, and it was still good!)
- 2 cups water, or chicken broth if you actually remember to keep any around
- 1 teaspoon soy sauce (or just a glug, honestly)
- A handful of baby spinach (optional, but it makes me feel slightly virtuous)
- 2 green onions, chopped (if you skip it, the world will not end)
- Sesame seeds, for sprinkling if you feel fancy
Honestly, sometimes I toss in torn up nori or a dash of fish sauce. No two batches here have ever been exactly the same.
Here’s What You Do (Or How I Actually Make It)
- First, grab a pot. Medium-sized is good unless you live dangerously. Heat it up over medium-high and toss in your sausage slices. No oil if there’s a lot of fat, but if your sausage is on the lean side, splash a bit of oil so it doesn’t stick like glue. Cook until they get some nice browning—this takes, what, 3–4 minutes? (This is always when I realize I forgot to chop the green onions.)
- Add in chili paste. Stir it for about a minute so it mingles with the sausage. Don’t stand directly over the pot unless you want a faceful of spice-scented steam—learnt that one the hard way.
- Pour in the water (or broth) and bring it to a simmer. Drop in the ramen noodles. If you crumble them a bit first, they cook faster—just a trick picked up from impatience.
- Let the noodles cook for 2-ish minutes, then plop in your cream cheese. I’ve tried tossing it in earlier but it splits, so wait for this step. (It always looks a little questionable when the cream cheese half-melts, but don’t panic. It smooths out.)
- Add the soy sauce, and if you’re feeling healthy-ish, the baby spinach. Stir it in; it wilts really fast, which is satisfying.
- Once the noodles are just tender, take a taste. I always do it now. Add more chili, soy, or a splash of water if it’s too thick.
- Serve it up, scatter over the green onions and the sesame seeds, and mentally prepare for the requests for seconds.
That’s it, pretty much. If you want to keep it warm without getting gluey, just pop a lid on the pot and stir now and then.
A Few Notes From a Serial Ramen Improviser
- If you want to use leftover cooked sausage, add it later—after the broth, otherwise it just goes dry.
- I once tried adding broccoli florets, but it turned a bit mushy; stick with greens that won’t complain about a quick cook.
- Don’t skimp on the chili paste, unless you’re cooking for a spice lightweight (then just pass it at the table).
Variations That Actually Work (and One That Didn’t)
- Veggie Version: Swap sausage for mushrooms (shiitake is best, but any kind), cook them till golden. Still satisfying.
- Egg Drop Ramen: While the soup is simmering, slowly drizzle in a beaten egg. Like a ramen-chicken soup mashup.
- Cheesy Overkill: Sprinkle grated cheddar or mozzarella before serving. Not traditional, but definitely tasty.
- What Didn’t Work: I once tried peanut butter instead of cream cheese… turned out oddly sweet, and the texture went a bit wonky. Wouldn’t repeat.
Gear You Need (And What to Do If You Don’t Have It)
Just a pot; preferably nonstick so noodles don’t glue themselves to the bottom. Fancy ramen bowls are great if you have them, but any bowl’ll do. You could use chopsticks if you want to get authentic, but honestly, a fork makes less mess (in my house, anyway). If you don’t have a measuring cup, I just use a mug for the water—probably not scientifically accurate, but it works.
How Long Does This Keep? (Not Long Around Here!)
I’d say it lasts about 2 days in an airtight container in the fridge, but honestly, in my house it never lasts more than a day. The noodles do get a bit softer, but the flavor holds up. If you’re making it ahead, keep the noodles and broth separate if you can. Never seems to happen here, though.
Best Ways to Serve (At Least How I Do It)
I like to serve this with a squeeze of lime and sometimes a big ferrule of sriracha on the side. Family tradition (if you can call it that) is to eat it in front of the TV with fuzzy socks, not at the dinner table. No regrets. Would be killer with some jammy eggs on top; check out Kenji’s method, it’s foolproof. Or pair it with a quick cucumber salad (here’s a simple one I like).
Learnt These Pro Tips the Hard Way
- I once tried rushing the cream cheese melting step and ended up with weird lumps; now I actually wait for the noodles to soften first.
- Don’t drain the noodles, otherwise the whole creamy broth thing disappears and you’re just left with, well, sad spicy pasta.
- If you double the recipe, cook in batches; crowding the pot does… odd things to the noodles’ texture.
Ramen Questions I Actually Get (And Real Answers)
- “Can I make this less spicy?” Oh, absolutely. Just cut the chili paste way down or even skip it, then add a tiny bit at the end. And you can serve hot sauce at the table for the heat seekers.
- “Is there a way to make it vegan?” Yup! Use plant sausages and vegan cream cheese, and obviously skip any egg or dairy. Broth can be veggie stock.
- “What if my noodles absorb all the broth?” That’s why I tend to eat straight from the pot (don’t tell anyone). But you can always add a splash of hot water just before serving if it thickens too much. Actually, I find it works better if you just don’t leave it sitting around too long to start with.
- “Can I freeze leftovers?” I wouldn’t—noodles go a bit odd once thawed, kind of like a soggy rubber band situation.
- “Why cream cheese?” Gives that dreamy, silky broth! Heavy cream does a similar job but cream cheese is somehow richer, and honestly, I always have some lurking in the back of the fridge.
- “Does this count as real ramen?” Well, it sure counts as real dinner in my house. Probably wouldn’t win awards in Tokyo, but my kids keep coming back for thirds, so that says something, right?
And, because my mind tends to wander while cooking: ever notice how ramen always tastes better on rainy nights? Maybe it’s just me, but hey, you should try this next rainy evening and let me know if I’m off my rocker.
Ingredients
- 2 packs instant ramen noodles (discard seasoning)
- 200g smoked sausage, sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 1/2 tablespoons sriracha or hot chili sauce
- 1/2 cup chicken broth
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
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1Cook the ramen noodles according to package instructions, drain, and set aside.
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2Heat vegetable oil in a large skillet over medium heat. Add sliced smoked sausage and sauté until browned, about 3-4 minutes.
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3Add minced garlic and cook for 1 minute until fragrant.
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4Pour in chicken broth, heavy cream, and sriracha. Stir well and bring to a gentle simmer.
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5Add the drained noodles, tossing to coat them evenly in the creamy spicy sauce. Season with salt and pepper as needed.
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6Top with chopped green onions and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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