Ingredients for Dirty Ramen
Here’s a quick look at everything you need with substitution notes:
- Fully Cooked Chicken Sausages – I used Amylu Garlic and Asiago, but I recommend using andouille chicken sausage or something with a Cajun flavor profile if you can find it.
- Ground Beef – Or your choice of mince.
- Bell Pepper and Coleslaw Mix – Feel free to add diced onion and/or celery, a head of green cabbage, other peppers, or really any vegetable you like here.
- Tomato Paste – You can add canned tomatoes, but it will increase the serving size and make this more of a dirty spaghetti than dirty ramen.
- Cajun Seasoning Blend – I used a homemade blend of paprika, onion and garlic powder, dried oregano and thyme, white pepper, and kosher salt. Feel free to use a ready-made seasoning but keep the sodium levels in mind.
- Ramen – I used Hakubaku ramen, but any ramen or instant noodles should work fine.
I mentioned dirty spaghetti above, which is trending at the moment. I’ve seen people make similar dishes with all types of noodles and pasta. Add some cottage cheese alfredo sauce or cheese and you have a creamy Cajun pasta on your hands.
But let’s get back to dirty ramen…
Part 1: Brown sliced chicken sausages and ground beef.
Browning the sausages brings out extra layers of flavor. And the same goes for the beef, so be sure to give it time in the pan to form a nice crust before breaking apart and fully cooking.
You’ll also add tomato paste to the cooked beef before moving on. This allows for even distribution and any sharpness of concentrated tomato paste to mellow out.
Part 2: Add veggies and Cajun seasoning.
Make sure you use a pan large enough to fit all the veg! If you’re running out of room, you can add the coleslaw mix or chopped cabbage in batches. It will shrink a ton as it cooks down.
You’re looking for softened but still tender crisp veggies and an evenly distributed seasoning mix. Use a bit of water to deglaze the pan or help bring everything together, if needed.
Part 3: Toss with cooked ramen and reserved water.
Again, you will need a big pot or pan so keep that in mind before you begin. I find tossing everything together is much easier in a pot than in a skillet.
Reserved cooking liquid contains just enough starch from the ramen to make it a perfect emulsifier for silky smooth ramen. Add it gradually to ensure even mixing.
And that’s all there is to it.
The only thing left to do is plate, garnish, and serve. Parsley or chives (fresh or dried) are great choices. And a sprinkle of chili flakes or a little chili crisp are welcome additions to any spice lovers’ ramen.
Drop any questions you have about ingredients or the cooking process in the comments. And don’t forget to leave a review once this ramen knocks your socks off. See you soon! – Mason
Dirty Ramen
Ingredients
- 1 teaspoon Olive Oil
- 2 Chicken Sausages, sliced into coins
- 1 pound Extra Lean Ground Beef
- ¼ cup (66g) Double Concentrated Tomato Paste
- 1 Green Bell Pepper, diced
- 12 oz Coleslaw Mix, roughly chopped (or 1 head of cabbage)
- 9 ½ oz Ramen, (three 90g bundles)
- 2 cups Reserved Water from Ramen
For the Seasoning Blend (or swap for Cajun seasoning)
- 1 Tablespoon Paprika
- 2 teaspoons Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon White Pepper
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
Instructions
- Bring a large pot of water to a boil for the ramen.
- Heat the olive oil in a large pan over medium heat. Add the sliced chicken sausages and brown both sides, about a minute per side. Transfer to a bowl and set aside.
- Add the beef to the pan and brown one side for 2-3 minutes before breaking apart and fully cooking.
- Add the tomato paste and stir into the cooked beef before adding the bell pepper, coleslaw mix, and seasoning blend to the pan. Stir everything together and continue cooking until the cabbage softens but is still tender crisp, about 5-6 minutes. Use water to deglaze the pan if needed.
- Cook the noodles once adding the veggies to the beef. Cook for 4 minutes. Reserve 2 cups of the cooking liquid before draining the rest.
- Toss the cooked noodles and beef mixture together, using the reserved water to bring it all together. Salt to taste and garnish with parsley and/or chives, if desired.
