These spicy ramen noodles are saucy and loaded with the flavors of gochujang, onion, garlic and ginger. Enjoy them on their own or top them with fried tofu, crispy chicken or a fried egg.
1(9.5–10 ounce)package dry ramen noodles (Japanese wheat noodles),such as Hakubaku
1small onion or ½ large onion,cut into chunks (about 1 cup)
2–3tablespoonsgochujang,depending on spice preference
3tablespoonsfresh lime juice
1tablespoontoasted sesame oil
1large clove garlic
Bring a large pot of water to a boil. Season water with salt then add noodles and cook 1 minute less than specified by package instructions. Reserve 1 cup noodle cooking water; drain noodles and add back to pot.
Add onion, gochujang, hoisin, lime juice, toasted sesame oil, garlic, ginger and ½ cup reserved noodle cooking water to a blender. Blend on high until completely smooth, about 1 minute.
Pour sauce into pot with noodles and toss gently to coat. Place over medium-low heat and cook just until warmed through. Adjust consistency with addition pasta cooking water as needed; season with salt and pepper to taste.
Serve with cilantro and a drizzle of toasted sesame oil.
The sauce can be made up to 3 days ahead of time. To do so, use hot water instead of reserved noodle cooking water. Leftovers will last up to 4 days stored in an airtight container in the refrigerator. Reheat in the microwave covered with a damp paper towel or on the stove top with an extra drizzle of toasted sesame oil or a pat of butter.