Sriracha Ramen Noodles

Ingredients

• Egg

  whole

  2 large or 100g

• Sriracha

  3 tsp or 15g

• Sesame oil

  1 tbsp or 14g

• Tamari soy sauce

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

• Honey

  1 tsp or 7g

• Ground ginger

  ½ tsp or 0.9g

• Ramen noodles

  dry, any flavor, reduced fat, reduced sodium

  3 oz, dry or 85g

• Cilantro

  raw, coriander leaves

  ½ cup or 8g

• Scallions

  raw

  ½ cup, chopped or 50g

• Sesame seeds

  whole, dried

  ½ tbsp or 5g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.01g

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.