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Prep Time: 1 Minutes Cook Time: 3 Minutes |
Ready In: 4 Minutes Servings: 1 |
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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. Ingredients:
1 (3 ounce) packet any flavor ramen noodles (discard the seasoning packet) |
1 egg |
1 tablespoon freshly grated gingerroot |
1/4 vegetable bouillon cube (cut off a small piece) |
1/4 cup bean sprouts |
2 -3 tablespoons soy sauce |
1/2 tablespoon sriracha sauce |
red pepper flakes, to taste |
2 tablespoons chives |
Directions:
1. Prepare enough water as suggested on the ramen package and prepare the ginger while the water is heating to a boil.
2. Cook the noodles in the boiling water for 2 minutes.
3. After 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.
4. Drain the water.
5. Stir in the soy sauce and Sriracha sauce.
6. On the plate, garnish with red pepper flakes and chives.
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