This fast, easy ramen noodle recipe is spicy from chile crisp and chile oil and is salty and full of umami from shrimp paste.
1 pound fresh ramen, yakisoba or other thin wheat and egg-based Asian noodlesTurn on your stove’s exhaust fan and open your windows. Heat a large Dutch oven or other heavy pot over high heat. Add the tomato paste and cook, stirring, until it becomes a shade darker and starts sticking to the pan, 1 to 2 minutes. Add the shrimp paste and continue stirring until the mixture smokes and smells very shrimp-y, about 1 minute. Remove from the heat and stir in the chile crisp.
Meanwhile, bring a large saucepan of water to a boil. Add the noodles and cook until just tender, 2 to 4 minutes . Drain the noodles in a colander, rinse under cold water until room temperature and drain again. Add the noodles to the sauce and gently fold and mix until well coated.The sauce can be refrigerated in an airtight container for up to 1 week. Bring to room temperature or warm slightly before using. The dressed noodles can stand at room temperature for up to 1 hour.
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