A red hot take on instant ramen that will light your taste buds on fire. Savory, spicy, herbaceous and delightfully fragrant. Crafted by Dorcas Lin (@miracletoneslover).


Prep time: 15 min

Cook time: 15 min

Serving size: 2 servings

  • 2 instant ramen noodle blocks

  • 1 leek, white and light green parts, halved lengthwise and chopped

  • 2 - 3 slices of thick-cut bacon

  • ½ tbsp finely chopped fresh thyme

  • 2 garlic cloves

  • 1 lime, juiced

  • 2 habaneros

  • 1/2 cup fresh cilantro

  • 1/4 cup fresh mint

  • 3 tbsp sesame oil

  • salt

  • black pepper

  • 1 tbsp of Xtra Spicy Chili Crisp

  1. On medium high heat, fry bacon until well-rendered and lightly browned (around 13 min).

  2. Transfer cooked bacon onto paper towels to drain and cool.

  3. Cook instant ramen in a pot of boiling water for 3 - 4 minutes or until the noodles are soft.

  4. Transfer noodles to a strainer to let drain.

  5. In the same pan used to fry the bacon, add in the chopped leeks and let the bacon fat cook the leek until slightly translucent (around 4 minutes).

  6. Adding in the fresh thyme, salt, and pepper to taste.

  7. Cook for another 2 minutes before turning off the heat.

  8. In a blender or food processor, add cilantro, mint, habaneros, lime juice, garlic, and sesame oil. Blend until combined.

  9. Separate your ramen noodles into two bowls. Split and add in the remaining sesame oil to each bowl.

  10. Add in herb blend to taste and mix well with the noodles.

  11. Add a generous serving of sautéed leek on top.

  12. Chop bacon into bits and sprinkle into each bowl.

  13. Drizzle on top with Fly by Jing Xtra Spicy Chili Crisp, and enjoy!


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