Hot sauce is LYFE. It’s an essential! We put hot sauce on everything, basically. And if you’re the same, then you will loveee this recipe. This Spicy & Creamy Garlic Sriracha Ramen recipe was probably the most delicious meal we’ve made under 20 minutes. Only 20 minutes! Saves up so much time and energy when you get home from work and don’t have much time to make food. And who knew a simple package of instant ramen noodles can turn into the yummiest bowl of ramen?
We used Sriracha hot sauce because it’s one of our favourite AND it’s widely available in pretty much all grocery stores now. And it gives the ramen distinctive, bright flavours that we’re just obsessed with!
Now, this ramen can be as spicy or as creamy as you want it to be. The spiciness obviously comes from the Sriracha hot sauce, so you can adjust accordingly. The amount that we put in our recipe makes a soup that’s about medium-high spicy (according to our tastebuds).
The creaminess comes from the milk. Now, if you want it to be a bit more creamy, you can add more according to your liking. But don’t add too much, otherwise your ramen will just taste like plain milk! We decided to use soy milk instead of whole milk since it makes the soup creamier but still keep it light.
You can use any kind of instant ramen noodle that you like or have on hand. You can even use real, handmade ramen noodles if you like!
Also, make sure that the milk you use is unsweetened, cause no one wants a sugary sweet ramen bowl!
This Spicy & Creamy Garlic Sriracha Ramen is easy, quick to make, and super delicious! This will definitely be our go-to recipe for easy dinners! If you’re into easy yummy ramen, check out our Creamy Spicy Miso Ramen and Shoyu Ramen recipes!
We hope you enjoy this ramen recipe, and happy eating!
Easy Spicy & Creamy Garlic Sriracha Ramen Recipe
- 2 cloves garlic grated
- 2 1/2 tbsp Sriracha hot sauce
- 2 cups chicken broth or broth of your choice
- 1/6 cup unsweetened milk
- 1 1/2 tbsp soy sauce
- 1/2 tsp sesame oil
- 1 tbsp canola oil
- 1 packet instant ramen noodle sauce discarded
- 1 egg
- green onions chopped, for topping
- corn optional, for topping
Heat canola oil in a pot over medium heat. Add the grated garlic and cook until fragrant and tender. Add the Sriracha hot sauce , soy sauce, and sesame oil and stir for about 1 minute.
Add chicken broth to the pot and stir until well combined. Let simmer for about 2 minutes. Add the milk and let simmer for another 3 minutes.
While the broth is simmering, make a hard-boiled egg by boiling an egg for 7 minutes. Remove egg from heat and soak in ice cold water. Set aside.
Cook the instant ramen noodles according to the packaging's instruction and place in a bowl.
Pour the spicy Sriracha broth over the noodles in the bowl and top with the eggs, corn, and green onions.