Sriracha Noodle Soup

by thecurrytheory

Hey all!

Does anyone NOT like ramen noodles ?? seriously all do. Especially when you’re cooking non-stop for the past 2 months being on lockdown cause of the Coronavirus! You sometimes run out of ideas and simply make a pack of ramen noodles. Well, this time I got a little creative and came up with this spicy yummy creation.

This recipe is super easy and so yum! The past couple of days has been quite windy and cold where I live and this recipe really warmed us up. Super easy to make even if you have nothing around but a pack of ramen noodles and some sriracha or any hot sauce šŸ™‚

By the way, this is my 50th entry in my blog and I’m excited to get so far. I hope that you will subscribe if you’re new and enjoy some Indian and international dishes to make at home. If you’re a foodie like me, you know you’re gonna love this blog!

Sriracha Noodle Soup

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • A pack of Ichiban noodles or any you have
  • (do not throw away the tastemaker pack)
  • A quarter teaspoon of fresh ginger crushed (Optional)
  • 2-3 tablespoons of Sriracha sauce
  • 2 tablespoons of sesame oil
  • 2 and a half cups of water
  • 1 teaspoon of soy sauce
  • 2 hard-boiled eggs on the side

Instructions

 

  1. In a pot start by bringing the water to a soft simmer ( boil) then add in fresh ginger crushed or minced.
  2. Add the noodles in the water let them cook for about 2 mins.
  3. Then turn the heat down to low, add in half-packet of the tastemaker, soy sauce, Sriracha sauce, and sesame oil to the noodles. Stir well and turn off the heat.
  4. Serve it in a large bowl garnish it will hard-boiled eggs and green onions.
  5. Enjoy!!!

Notes

You can boil the 3 eggs for 8 mins for a half-cooked yoke or 12-15 mins for the full cooked yoke.

You may also like

Leave a Comment