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Sriracha top ramen noodle recipe to spice up your appetite

Top Ramen has always been my go-to meal. Whether I only have a limited amount of time to eat or become hungry after Founder’s closing hours, I can always count on Top Ramen with Valentina hot sauce. Especially with finals coming up, Top Ramen will become my perfect, quick and easy meal to make in between studying.

Lately, I’ve have become tired of the plain Top Ramen noodles and have been looking for new ways to spice it up. I came across “Spicy Sriracha Ramen Noodle Soup” on the Baker by Nature blog that is both a healthy and easy meal to make in 20 minutes (10 minutes prep and 10 minutes cook time).

  • 2 tablespoons sesame oil
  • 2 tablespoons Sriracha hot sauce
  • 1 small onion, diced
  • 1 small roma tomato, diced
  • 1 tablespoon ginger, grated
  • 5 cloves of garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar (optional; only if you like tang)
  • 3 packages ramen noodles
  • 1/2 cup scallions, chopped
  • 1/2 cup cilantro, chopped
  • 2 poached eggs (optional)

Vary on the amount of Sriracha hot sauce used, depending on how spicy you would like your noodles to be. Luckily without many of the optional ingredients, this spicy noodle dish is still delicious. All measurements for spice can vary depending on personal preference. Please refrain from using the poached eggs if you or anyone eating the meal is allergic.

  1. Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
  2. Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
  3. Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions; stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro and eggs. Enjoy!