Sriracha Ramen Noodles

Ingredients

• Egg

  whole

  4 large or 200g

• Sriracha

  6 tsp or 30g

• Sesame oil

  2 tbsp or 27g

• Tamari soy sauce

  2 tbsp or 36g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  2 tsp or 14g

• Ground ginger

  1 tsp or 2g

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  6 oz, dry or 170g

• Cilantro

  raw, coriander leaves

  1 cup or 16g

• Scallions

  raw

  1 cup, chopped or 100g

• Sesame seeds

  whole, dried

  1 tbsp or 9g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

Directions

1. Place eggs in a saucepan and cover with water by about 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 6 minutes, then transfer eggs to an ice bath. Once cooled, peel the eggs.
2. In a small bowl, mix together sriracha, sesame oil, soy sauce, rice vinegar, honey, and ground ginger.
3. Bring a large saucepan of water to a boil and cook the ramen noodles for about 2 minutes until softened. Drain.
4. Toss the cooked noodles with the prepared sauce. Top with cilantro, scallions, and soft-boiled eggs. Garnish with red pepper flakes and sesame seeds.