A picture of Sriracha Ramen.

Sriracha Ramen

Seth Thompson @cook_3909015

First time I made this I used a generous portion of red pepper flakes. Turned out too spicy for Mollie. Also was not very soupy. Need to use less noodle and vegetables. Soup was very flavorful though.

First time I made this I used a generous portion of red pepper flakes. Turned out too spicy for Mollie. Also was not very soupy. Need to use less noodle and vegetables. Soup was very flavorful though.

Sriracha Ramen

Seth Thompson @cook_3909015

First time I made this I used a generous portion of red pepper flakes. Turned out too spicy for Mollie. Also was not very soupy. Need to use less noodle and vegetables. Soup was very flavorful though.

First time I made this I used a generous portion of red pepper flakes. Turned out too spicy for Mollie. Also was not very soupy. Need to use less noodle and vegetables. Soup was very flavorful though.

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Ingredients

4 canChicken Broth
1 mediumOnion- dived
2 mediumRed Peppers- strips
1 tbspOlive Oil
3 cloveGarlic
1 tbspFish sause
1 cupLow sodium soy sauce
3 tbspSriracha
1Crushed Red Pepper Flakes
1 largeBay leaf
1 boxJapanese noodle
16 ozShrimp

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Steps

1

Sauté onions, garlic, and bell peppers in olive oil until tender
2

Add chicken broth and carrots and bring to a boil.
3

Once carrots are tender, add noodle and reduce to simmer.
4

Add duck sauce, soy sauce, Sriracha, and red pepper flakes.
5

When noodles are fully cooked, swirl in beaten eggs and add shrimp.

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Cooksnaps

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Seth Thompson @cook_3909015

on October 24, 2014 21:34

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