Sweet and Spicy Ramen Noodles with Shrimp and Jammy Eggs

Sweet and Spicy Ramen Noodles

These ramen noodles sit in an orange-red, sweet-and-spicy broth rather than a dry sauce. Shrimp, halved jammy eggs, jalapeño rings, scallion greens, and black sesame make two generously filled bowls. Cook the eggs and noodles separately, then simmer the shrimp briefly in the broth. That order keeps the yolks soft, the noodles chewy, and the shrimp tender.

Ingredients for Sweet and Spicy Ramen Noodles

• 2 packages dried ramen noodles, about 6 ounces total (170g), seasoning packets discarded
• 8 ounces peeled and deveined shrimp (225g)
• 2 large eggs
• 3 cups low-sodium chicken or vegetable broth
• 1 teaspoon neutral oil
• 3 garlic cloves, minced
• 1 tablespoon gochujang
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon rice vinegar
• 1 small jalapeño, thinly sliced
• 2 scallions, greens cut into long pieces
• 1 teaspoon black sesame seeds

How to Make Sweet and Spicy Ramen Noodles

1. Boil the eggs: Bring a saucepan of water to a boil. Gently lower in the eggs and cook for about 7 minutes, until the whites are set and the yolks are still soft. Transfer to cold water to stop the cooking. Peel and halve once cool enough to handle.
2. Mix the seasonings: Stir the gochujang, soy sauce, brown sugar, and rice vinegar together in a small bowl until no large lumps of chile paste remain.
3. Make the broth: Heat the oil in a 3- to 4-quart saucepan over medium heat. Stir in the garlic briefly, just until fragrant; do not let it brown. Add the broth and seasoning mixture, stirring until the paste disperses. Bring to a boil, then simmer uncovered for several minutes. Taste before adding the shrimp. Add a little brown sugar or gochujang if needed, or a little water if the broth tastes too salty or intense.
4. Cook the noodles: Bring fresh water to a boil in the egg saucepan. Cook the ramen according to its package, checking before the full suggested time. Drain when the strands have loosened but still have slight resistance when bitten. Divide between two wide bowls.
5. Simmer the shrimp: Add the shrimp to the gently simmering broth. Turn as needed and cook for about 2 to 4 minutes, checking after 2 minutes. The shrimp should be opaque and firm, with no translucent centers. Avoid a vigorous simmer, which can make them tough. If using a thermometer, cook to 145°F (65°C).
6. Fill the bowls: Ladle the broth around and between the noodles, leaving liquid visible and the noodles prominent. Arrange the shrimp and egg halves on top, then add the jalapeño rings, long scallion greens, and black sesame seeds. Serve immediately.

How to Keep the Noodles Chewy

Ramen continues to soften in hot broth. Stop cooking it just shy of tender and assemble the bowls only when ready to eat. Fresh ramen also works, but follow its package instructions rather than the dried noodles’ cooking time.

Adjusting the Sweetness and Heat

Gochujang and broth vary in heat and saltiness, so taste the broth before the shrimp goes in. Add more gochujang a little at a time for extra heat, or offer chile flakes at the table. Use fewer jalapeño slices in a milder bowl while keeping a few rings on top.

For another brothy bowl, try spicy ramen noodles with jammy eggs and miso broth. For a different chile-forward noodle dish, see chili oil ramen noodles with an egg.

Make-Ahead and Leftovers

The eggs and broth can be prepared ahead, but cook the noodles close to serving. Refrigerate leftovers promptly in airtight containers for up to 3 days. When practical, keep the noodles apart from the broth and refrigerate the eggs separately.

Reheat the broth and shrimp gently until heated through. Add the noodles just long enough to warm them, then top with the eggs. Prolonged simmering will soften the noodles and toughen the shrimp.

Nutrition

Approximate nutrition per generous bowl (1 of 2 servings): 680 calories, 42g protein, 25g fat, and 73g carbohydrates. Approximate values per 100g of prepared ramen: 95 calories, 6g protein, 3g fat, and 10g carbohydrates. Values vary with the ramen, broth, and amount of liquid in each bowl.