1/3 Photos of Spicy Sriracha Ramen
I created this because I wanted a MSG-free, spicy Ramen that was also vegetarian (ramen packets use beef/chicken stock). The result is almost just as easy and a lot healthier. If it is important to you, check that the bouillon does not have MSG. You can also omit it as most of the flavor comes from the Sriracha and soy sauces. NOTE: Sriracha hot chili sauce comes in a large clear bottle with a green topper. You can find it often in the Thai/Chinese food sections of grocery stores or with the other hot sauces. It is VERY spicy. :) I highly recommend only using Sriracha sauce as it has a unique flavor which I don't think can be replaced by a mexican or other hot sauce.
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Units: US | Metric
- 1Prepare enough water as suggested on the ramen package and prepare the ginger while the water is heating to a boil.
- 2Cook the noodles in the boiling water for 2 minutes.
- 3After 2 minutes, drop in the egg and stir quickly with a fork. Then add the ginger, bullion, and bean sprouts and let cook for an additional minute, so that the noodles cook for a total of 3 minutes.
- 4Drain the water.
- 5Stir in the soy sauce and Sriracha sauce.
- 6On the plate, garnish with red pepper flakes and chives.
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Nutritional Facts for Spicy Sriracha Ramen
Serving Size: 1 (225 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 478.3
- Calories from Fat 163
- Total Fat 18.2 g
- Saturated Fat 8.0 g
- Cholesterol 186.0 mg
- Sodium 3816.0 mg
- Total Carbohydrate 59.1 g
- Dietary Fiber 2.9 g
- Sugars 3.4 g
- Protein 20.0 g
The following items or measurements are not included:
vegetable bouillon cubes