Sriracha Sesame Ramen Noodles with Boiled Eggs

This Sriracha Sesame Ramen Noodles with Boiled Eggs recipe is a quick, flavorful dinner option. Spicy Sriracha, nutty sesame oil, and savory soy sauce coat tender ramen noodles, paired with perfectly boiled eggs. Ready in under 30 minutes, it’s a satisfying, budget-friendly meal with bold Asian-inspired flavors.

Why You’ll Love This Recipe

This dish is a weeknight game-changer, blending convenience with crave-worthy flavors. The combination of spicy Sriracha, rich sesame oil, and umami-packed soy sauce creates a sauce that clings to every noodle, delivering a burst of flavor in every bite. The boiled eggs add creamy texture and protein, making it a complete meal. It’s incredibly versatile—customize the spice level or add your favorite veggies. Perfect for busy evenings, this recipe is simple enough for beginners yet sophisticated enough to impress. Plus, it uses pantry staples, so you can whip it up without a grocery run.

Recipe Tips and Tricks

• Control the Heat: Adjust Sriracha to your spice tolerance; start with 1 tablespoon for milder flavor.
• Egg Timing: For jammy yolks, boil eggs for 6-7 minutes; for fully set yolks, go for 9-10 minutes.
• Noodle Texture: Rinse cooked ramen in cold water to prevent sticking and maintain a chewy texture.
• Toast Sesame Seeds: Lightly toast sesame seeds in a dry pan for 1-2 minutes to enhance their nutty flavor.
• Prep Ahead: Boil eggs and chop veggies in advance to cut down on active cooking time.
• Sauce Consistency: If the sauce feels too thick, add a splash of reserved noodle water to loosen it.

Yield: Serves 2

Sriracha Sesame Ramen Noodles with Boiled Eggs

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Spicy Sriracha sesame ramen noodles with creamy boiled eggs—a quick, flavorful dinner ready in under 30 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 2 packs instant ramen noodles (discard seasoning)
• 3 large eggs
• 2 tablespoons Sriracha sauce
• 2 tablespoons toasted sesame oil
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds (toasted, optional)
• 1 cup sliced vegetables (optional, e.g., bell peppers or spinach)
• 2 tablespoons vegetable oil (for cooking)

Instructions

1. Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 6-7 minutes for jammy yolks or 9-10 minutes for fully set. Transfer to an ice bath to cool, then peel and halve.
2. Cook the Noodles: Bring a pot of water to a boil. Add ramen noodles and cook for 2-3 minutes until al dente. Drain and rinse under cold water to stop cooking. Set aside.
3. Prepare the Sauce: In a small bowl, whisk together Sriracha, soy sauce, sesame oil, honey, minced garlic, and grated ginger until smooth. Taste and adjust spice if needed.
4. Toast Sesame Seeds (Optional): Heat a dry skillet over medium heat. Add sesame seeds and toast for 1-2 minutes, stirring, until golden and fragrant. Set aside.
5. Cook Vegetables (Optional): In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add sliced vegetables and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
6. Heat the Skillet: In the same skillet, add the remaining 1 tablespoon vegetable oil over medium heat. Ensure it’s hot before proceeding.
7. Combine Noodles and Sauce: Add cooked noodles to the skillet. Pour the Sriracha-sesame sauce over the noodles and toss to coat evenly, about 2 minutes.
8. Add Vegetables: If using vegetables, return them to the skillet and toss with the noodles for 1 minute to warm through.
9. Assemble the Dish: Divide noodles into bowls. Top with halved boiled eggs, sliced green onions, and toasted sesame seeds for extra crunch.
10. Serve and Enjoy: Serve immediately while warm, letting the creamy egg yolks mingle with the spicy, savory noodles. Dig in!

Notes

• Adjust Sriracha to taste; some brands are spicier than others.
• For creamier texture, break the egg yolks into the noodles before eating.
• Use fresh ramen noodles for an authentic chewy texture if available.
• Store eggs unpeeled in the fridge if prepping ahead to maintain freshness.

Nutrition Information

Yield

2

Serving Size

1
Amount Per ServingCalories 886Total Fat 51gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 35gCholesterol 279mgSodium 2975mgCarbohydrates 82gFiber 9gSugar 16gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ramen Noodles: Use instant ramen (discard seasoning packets) or fresh ramen for a chewier texture. Avoid overcooking to maintain bite.
• Sriracha: This chili sauce brings heat and tang; choose a brand you love, as flavors vary slightly.
• Sesame Oil: Toasted sesame oil adds depth; don’t substitute with regular oil, as it lacks the same richness.
• Soy Sauce: Low-sodium soy sauce balances saltiness; tamari works for a gluten-free option.
• Eggs: Fresh eggs are best for boiling; older eggs peel more easily but may have less vibrant yolks.
• Green Onions: These add a fresh, mild crunch; use both white and green parts for color and flavor.
• Garlic and Ginger: Fresh is ideal for bold flavor, but powdered versions work in a pinch (use half the amount).
• Sesame Seeds: White or black sesame seeds add texture; toasting them amplifies their nutty profile.

Variations and Substitutions

• Protein Boost: Add shredded chicken, tofu, or shrimp for extra heartiness. Pre-cooked rotisserie chicken saves time.
• Vegetable Add-Ins: Toss in sliced bell peppers, mushrooms, spinach, or bok choy for more nutrition and crunch.
• Spice Alternatives: Swap Sriracha for gochujang or chili oil for a different heat profile.
• Gluten-Free: Use gluten-free ramen noodles or rice noodles and tamari instead of soy sauce.
• Vegan Option: Skip the eggs and add edamame or crispy tofu for plant-based protein.
• Low-Carb: Replace ramen with zucchini noodles or shirataki noodles for a lighter dish.
• Nutty Twist: Drizzle with peanut butter or tahini for a creamier, richer sauce.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep eggs separate to maintain texture.
• Reheating: Reheat noodles in a pan with a splash of water or microwave in 30-second intervals, stirring gently.
• Freezing: Not recommended, as ramen noodles may become mushy. Eggs don’t freeze well in this dish.
• Meal Prep: Boil eggs and prep sauce ahead; store separately and combine with freshly cooked noodles when ready.

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