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Mexican Ramen Noodles

A Delicious and spicy bowl of Mexican Ramen Noodles that's perfect on a cold day.
5 from 4 votes
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course Main Course
Cuisine Asian Inspired, Mexican
Diet Vegan, Gluten-Free option
Servings: 3 servings
Calories: 276kcal
Author: Nisha


for Mexican Ramen Noodles

for garnish

  • fresh cilantro chopped
  • green scallions chopped
  • tortilla strips



  • Chop the garlic, jalapeno, onions, and white scallions (and some green).


  • Heat up a dutch oven on medium heat, once hot, add oil.
  • Add garlic and jalapeno. Saute for about a minute.
  • Add onions and scallions. Saute for about 2 minutes.
  • Now add the red enchilada sauce.
  • Followed by the vegetable broth.
  • Add taco seasoning.
  • Cover the lid, increase the heat slightly, and bring the sauce to a boil. This will take a couple of minutes.
  • Now add the ramen noodles to the boiling broth. I love Ocean's Halo brand. It'll take about 4 minutes for the noodles to soften.
  • Use a fork to gently break the noodles apart.
  • The noodles should be cooked.
  • Add frozen corn rinsed under warm water.


  • Serve in a bowl. Garnish with cilantro, scallions, tortilla strips. Additionally, you can add cheddar cheese and a dollop of sour cream if you wish.


Calories: 276kcal | Carbohydrates: 50g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 2211mg | Potassium: 200mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1391IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 2mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!