Spicy Ramen Salad with Bacon and Shiitakes
By Lan LamPublished on July 26, 2025
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
For a milder dish, split and seed the serrano before slicing. Be sure to drain the noodles very well before using in step 5 to avoid flare-ups.
Instructions
- Cover 8 ounces instant ramen noodles with hot water in large bowl; soak until pliable, about 15 minutes. Drain well; set aside.
- Meanwhile, cook 12 ounces sliced shiitake mushrooms, ¼ cup water, 1 tablespoon soy sauce, and 1 teaspoon grated ginger in 12-inch nonstick skillet over medium-high heat until water has evaporated, about 5 minutes. Transfer to second large bowl.
- Heat ¼ teaspoon vegetable oil in clean, dry skillet over medium-high heat until shimmering. Add 4 cups bean sprouts; 6 ounces sugar snap peas, sliced thin; and ¼ teaspoon table salt and cook, stirring frequently, until wilted and warmed through, about 2 minutes. Transfer to bowl with mushrooms.
- Add 6 slices bacon, cut into ½-inch pieces, to skillet and cook over medium heat, stirring occasionally, until crisp and well-browned, 6 to 8 minutes. Add thinly sliced whites of 4 scallions, 1 thinly sliced serrano chile, and remaining 1 tablespoon grated ginger and cook stirring constantly until fragrant, about 30 seconds.
- Add noodles and cook, stirring occasionally, until noodles begin to sizzle, 3 to 5 minutes. Add 2 teaspoons grated lemon zest plus 2 tablespoons juice, thinly sliced greens of 4 scallions, and remaining 2 tablespoons soy sauce and toss to combine. Transfer to bowl with vegetables and toss to combine. Season with salt to taste, and serve.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our quick and hearty ramen salad features ginger-soy braised shiitakes, sweet sugar snap peas, savory bacon, and crunchy bean sprouts. We simmered the mushrooms in a mixture of water, soy sauce, and ginger, where they shed their water and absorbed the flavorful braising liquid in just minutes. For efficiency, we soaked the instant ramen in hot tap water in a bowl instead of boiling it in a separate pot, and this also reduced the likelihood of soggy noodles. While the noodles hydrated, we sautéed the peas and sprouts, rendered bacon bits, and infused ginger and scallion flavors into the resulting fat. We then added the noodles to the pan, cooking them for several minutes to drive off some of their moisture and firm up their texture so that they’d be slightly chewy. Finally, we combined the fat with lemon and soy sauce to form a bright and savory dressing for the salad.
Before You Begin
For a milder dish, split and seed the serrano before slicing. Be sure to drain the noodles very well before using in step 5 to avoid flare-ups.
Instructions
- Cover 8 ounces instant ramen noodles with hot water in large bowl; soak until pliable, about 15 minutes. Drain well; set aside.
- Meanwhile, cook 12 ounces sliced shiitake mushrooms, ¼ cup water, 1 tablespoon soy sauce, and 1 teaspoon grated ginger in 12-inch nonstick skillet over medium-high heat until water has evaporated, about 5 minutes. Transfer to second large bowl.
- Heat ¼ teaspoon vegetable oil in clean, dry skillet over medium-high heat until shimmering. Add 4 cups bean sprouts; 6 ounces sugar snap peas, sliced thin; and ¼ teaspoon table salt and cook, stirring frequently, until wilted and warmed through, about 2 minutes. Transfer to bowl with mushrooms.
- Add 6 slices bacon, cut into ½-inch pieces, to skillet and cook over medium heat, stirring occasionally, until crisp and well-browned, 6 to 8 minutes. Add thinly sliced whites of 4 scallions, 1 thinly sliced serrano chile, and remaining 1 tablespoon grated ginger and cook stirring constantly until fragrant, about 30 seconds.
- Add noodles and cook, stirring occasionally, until noodles begin to sizzle, 3 to 5 minutes. Add 2 teaspoons grated lemon zest plus 2 tablespoons juice, thinly sliced greens of 4 scallions, and remaining 2 tablespoons soy sauce and toss to combine. Transfer to bowl with vegetables and toss to combine. Season with salt to taste, and serve.
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