Rachael's Cold n Spicy Crab Ramen

by Rachael Ray 3:00 AM, May 17, 2018

Aired May 17, 2018

Serves 4

Rach whips up a chilled and refreshing bowl of spicy ramen topped with fresh king crab or Dungeness crab that’s great paired with her Japanese Hot and Sticky Chicken Wings.


12 ounces (1 package) ramen noodles, such as Hakubaku (available online from Walmart) OR 4 packages (3 ounces each) of packaged ramen (discard flavor pouches)
2 tablespoons sambal oelek or gochujang chili paste
1 inch ginger, grated or minced
2 large cloves garlic, grated or minced
1 small shallot, finely chopped or minced
3 tablespoons soy sauce or shoyu
3 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
½ cup chives, finely chopped
¼ cup mint, finely chopped
¼ cup cilantro or shiso leaf, chopped
1 lime
12 ounces (¾ pound) king crab leg meat or Dungeness crab, picked for shells and pulled
¼ cup chopped peppadews, mild or hot, drained and chopped pickled peppers
4 large eggs, medium boiled (8 minutes), cooled in cracked shells, then peeled and halved


Cook noodles in boiling water 3-4 minutes, drain. Cold shock, and pat dry.

Whisk up sauce in mixing or serving bowl and toss noodles with sauce: hot chili paste, ginger, garlic, shallot, soy sauce, vinegar, sesame oil, herbs and juice of 1 lime. Toss noodles in sauce, then carefully fold in crab pieces. Serve noodles in bowls and top with chopped peppadews and a halved egg.



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