HOT & SPICY FIRE WOK ALL’ASSASSINA

Make the broth: Add 4 cups water to a medium saucepan and bring it to a boil. Add about 1⁄3 of the tomato purée and the tomato paste to the water and whisk to combine. Reduce the heat to low to keep the broth hot.

Assemble the sauce: Heat a 10 to 12-inch cast-iron or non-stick skillet (wide enough to fit the ramen lying completely flat) over medium-high heat. Add the oil. Once hot, add the garlic and Hot & Spicy Fire Wok seasoning and cook just until fragrant, about 30 seconds. Add the rest of the tomato purée and stir.

Add the noodles, spreading it out or breaking it AS NEEDED so you can submerge it in sauce. If needed, add up to a cup of the broth to just barely submerge the noodles. The heat should remain on medium-high. Cook, undisturbed, until charred in places on the bottom and the sauce is looking dry, about 5 minutes. This step can get messy, use a splatter guard if you have one.

Once the noodles have formed some burnt crust on the bottom, use a wooden spatula to scrape it up and flip it over so the charred bits are on top. Spread it out as best you can and reduce the heat to medium. 

Add 2 to 3 ladlefuls of the broth on top, barely submerging the ramen and moving the noodles around a bit so the liquid can penetrate the strands. It should be simmering. Add more broth to keep the ramen barely covered and stir occasionally to ensure it cooks evenly. You will likely use all of the broth. If you need more liquid, use hot water.

Cook for at least 8-10 minutes. (Ignore the package instructions!) You want your ramen to be al dente with a bit of chew with a thick, well-coated sauce. If needed, add a pinch of sugar to balance the flavors. If your sauce isn’t thick enough—it should be thick and clinging to the noodles but not completely dry—let it bubble for a minute or two, then transfer the pasta to a serving plate and serve hot.