Spicy Sriracha Ramen Noodles

I have a confession; I love ramen noodles. Yes, the highly processed, way too salty, cheap noodles you can by for 30 cents. The thought of making homemade ramen noodles has been making me crazy lately because I truly crave them but can't eat the store bought ones without feeling incredibly disappointed and sick after I chow them down. So, I went on a recipe search and adapted one from the Baker by Nature blog that is done in 20 minutes, and combined not only my love for the convenient food but my other love of Sriracha-Ssh... don't tell Chris I am cheating on him with a spicy condiment and flavored noodles-although I think he would approve of my love affair!  This Spicy Siracha Ramen Noodle recipe hit the spot and made my taste buds sing, Chris sang praises about it as well!

As far as noodles go there are plenty of options at your regular grocery store. You can use a dry ramen noodle package and just throw the seasoning out or you can try the refrigerated noodles that are usually found by won ton wrappers-that is what I chose to use. There are also rice, whole wheat and Millet varieties so keep your options open.  If you are REALLY ambitious you can make your own!

There is just one thing I ask of you; when you make this recipe DO NOT leave off the poached egg-I almost did with regret. Not only is serving ramen noodles with an egg Japanese tradition but when mixed with the warm, flavored broth it gives it a creamy texture and the egginess is the perfect compliment to the spiciness of dish. EMBRACE THE EGG! This time the poached egg was a chicken egg but now that our ducks have started to lay I want to make this again with a duck egg-which is even more in line with the Japanese tradition.

Please, don't judge me on my picture quality. My IPhone and impatience only gets me so far, in fact this is a screenshot from the Snap chat I sent out of it, lol! Maybe one day I will retake photos to make them look more appealing but for now I just want to get the recipe out for you guys to try! Just remember, I will never claim to be a photographer!

I hope you enjoy!

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• INGREDIENTS:
• 2 tablespoons sesame oil
• 2 tablespoons sriracha hot sauce
• 1 small onion, diced
• 1 small roma tomato, diced
• 1 tablespoon ginger, grated
• 5 cloves 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)

INSTRUCTIONS:

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!

NOTES:

Follow this Alton Brown recipe for the perfect poached egg

If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.