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Spicy Sichuan-Style Ramen for Two

Prep 15 min Cook 20 min Difficulty 3/5

Quick two-serving Sichuan-style ramen with pork, bok choy, and a chili-oil finish.

Why this recipe works

This recipe makes a spicy, aroma-rich ramen with a Sichuan twist. It’s suited to cooks who want a bold, comforting bowl without long simmer times. Perfect for weeknights or a chilly weekend meal.

Search intent: How to make spicy Sichuan ramen for two
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  • ground pork ramen
  • doubanjiang ramen
  • weeknight ramen
  • bok choy ramen
  • two-serving ramen
  • easy Sichuan broth

Key takeaways

Adjust spice with chili oil and doubanjiang to taste.
Add bok choy at the end to keep bright greens.
Finish with sesame oil for depth and aroma.

Recipe guide

This recipe makes a spicy, aroma-rich ramen with a Sichuan twist. It’s suited to cooks who want a bold, comforting bowl without long simmer times. Perfect for weeknights or a chilly weekend meal.

A bold, comforting bowl you can whip up in under 40 minutes.

  • Adjust spice with chili oil and doubanjiang to taste.
  • Add bok choy at the end to keep bright greens.
  • Finish with sesame oil for depth and aroma.

Overview

Spicy Sichuan-Style Ramen for two. A quick, broth-forward bowl with ground pork, doubanjiang heat, and a bright sesame finish.

What you’ll need

Key ingredients: noodles, broth, water, ground pork, doubanjiang, soy sauce, rice vinegar, chili oil, Sichuan peppercorns, garlic, ginger, bok choy, scallions, optional soft-boiled egg.

How to cook

Simmer broth and water. Toast peppercorns with garlic and ginger in oil until fragrant. Brown pork, add doubanjiang and soy sauce. Combine with simmering broth. Adjust salt, vinegar, and chili oil. Cook noodles in broth until just tender, add bok choy in last minute. Finish with sesame oil. Serve with scallions and optional soft-boiled egg.

Ingredients

  • 200 g ramen noodles (fresh or dried)
  • 300 ml chicken or vegetable broth
  • 200 ml water
  • 150 g ground pork
  • 1 tbsp doubanjiang (spicy broad bean paste)
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tbsp chili oil (more to taste)
  • 1 tsp Sichuan peppercorns
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tsp sesame oil
  • 100 g bok choy, halved
  • 2 scallions, sliced
  • 1 soft-boiled egg (optional)
  • salt to taste

Instructions

  1. Bring broth and water to a simmer in a medium pot.
  2. Crush Sichuan peppercorns lightly with a mortar and pestle or spice jar lid.
  3. Heat a tablespoon of oil in a pan over medium-high heat and add crushed peppercorns, minced garlic, and ginger; cook until fragrant, about 30 seconds.
  4. Add ground pork and cook, breaking up, until browned and cooked through.
  5. Stir in doubanjiang and soy sauce, cook 1–2 minutes to combine.
  6. Pour the pork mixture into the simmering broth and taste for salt; add rice vinegar and chili oil.
  7. Add ramen noodles to the broth and cook according to package instructions until just tender.
  8. In the last 1–2 minutes of cooking, add bok choy to wilt.
  9. Stir in sesame oil and adjust seasoning with salt or more chili oil as needed.
  10. Divide noodles and broth between two bowls, top with sliced scallions and a soft-boiled egg if using.
  11. Serve immediately, offering extra chili oil at the table.

FAQs

Can I adjust the heat level? Yes. Add more or less doubanjiang and chili oil to suit your heat tolerance.
Can I use dried noodles only? Yes. Use whichever noodle type you prefer; adjust cooking time per package instructions.
What if I don’t have Sichuan peppercorns? Use a pinch of black pepper for a mild, complementary spiciness.