Spicy (no Menma, No Seaweed) Recipe
Make Spicy (no Menma, No Seaweed) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broth
Spicy Oil & Paste
Noodles & Protein
Toppings & Garnish
Method
Broth
- 1
Prep aromatics and combine
Peel and lightly smash 4 garlic cloves. Slice or grate about 1 tablespoon fresh ginger. In a medium pot, combine 4 cups chicken broth and 2 cups water. Add the smashed garlic and sliced ginger to the pot.
- 2
Simmer and season
Bring the broth to a gentle boil over medium-high heat, then reduce to a simmer. Add 2 tablespoons miso paste (dissolve first in a little warm broth), 3 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, and 1 teaspoon sugar. Simmer uncovered for 15–20 minutes to let flavors meld, skimming any foam. Taste and adjust salt as needed (use the 'salt' ingredient to taste). Keep broth hot over low heat while you prepare other components.
Spicy Oil & Paste
- 3
Make the chili paste
In a small bowl combine 1 tablespoon chili paste (gochujang or chili garlic sauce) and 1 tablespoon chili bean paste (doubanjiang) with a tablespoon of hot broth to loosen into a smooth paste. Stir until smooth and set aside.
- 4
Infuse the oil
Heat 3 tablespoons neutral oil in a small saucepan over medium heat until shimmering but not smoking. Add 1 minced garlic clove and sauté just until fragrant (~20–30 seconds). Remove from heat and carefully stir in the prepared chili paste, 1 teaspoon crushed red pepper flakes, and 1 teaspoon toasted sesame oil. Let sit for a minute to meld. Transfer to a heatproof bowl; this is your spicy oil — reserve a tablespoon per bowl and keep the rest for adjusting heat later.
Noodles & Protein
- 5
Marinate the chicken
Cut 250 g chicken thigh into bite-sized strips. In a bowl toss with 1 tablespoon soy sauce (marinade), 1 teaspoon sesame oil, 1 tablespoon cornstarch and 1/4 teaspoon salt. Let sit 10 minutes while other elements cook.
- 6
- 7
Sear the chicken
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add marinated chicken in a single layer and sear, stirring occasionally, until cooked through and golden (3–5 minutes). Remove from heat and keep warm.
- 8
Toppings & Garnish
- 9
Prepare fresh toppings
Trim and thinly slice 3 stalks green onions on the bias. Rinse 1 cup bean sprouts and drain. If using canned corn, drain and warm briefly in a saucepan or microwave. Toast 1 teaspoon sesame seeds in a dry skillet over low heat until fragrant (~1–2 minutes). Cut 1 lime into wedges.
- 10
Assemble the bowls
Divide the cooked noodles between two bowls. Ladle hot broth over the noodles (about 2.5 cups broth per bowl, leaving some for simmering leftovers). Add seared chicken on top of the noodles. Place halved soft-boiled eggs, bean sprouts, and corn in each bowl. Spoon 1 tablespoon of the prepared spicy oil/paste mixture over each bowl (adjust more or less for heat preference). Scatter sliced green onions and toasted sesame seeds on top. Serve with lime wedges to squeeze over just before eating.
- 11
Adjust and serve
Taste and adjust seasoning: add extra soy sauce, salt, or the reserved spicy oil if you want more heat. Serve immediately while hot.