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Creamy Sriracha Ramen

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Prep Time: 5M
Cook Time: 10M
Servings: 1
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Easy weeknight dinner comin’ in hot!

If you’re a fan of all things hot sauce, there’s never been a better time to be alive!

We have hot sauce YouTube channels. Hot sauce challenges. Hot sauce clothing. Hot sauce conventions. Hot sauce subscription services. And even dedicated hot sauce stores. 

Hot sauce culture is alive and well, but in all the hot sauce hysteria, we can’t ignore one glaring fact: hot sauce ramen reigns supreme. If you’ve ever dropped some sriracha into your instant ramen noodles, you know what we’re talking about. If you haven’t: welcome to the dark side

Maybe it’s just us, but whenever we’re crazy hungry and are looking for something and FAST, we turn to ramen noodles. And somehow, a little sriracha always manages to make its way into our bowls. Is it a coincidence? Or is it that sriracha has some sort of magical healing powers when we’re hungry? The world will never know.  

Anyway, whether you want to give your noodles a little kick, or you’re just simply interested in learning a new way to prepare your packet of Mike’s Mighty Good Chicken Ramen, adding sriracha to your ramen is one of the easiest ways to spice up your instant noodles. You can thank us later. 

Today, we’re sharing our Creamy Sriracha Ramen recipe with you so that you too can enjoy the finer things in life. 

“So delish and comforting! I added four tablespoons of sriracha for extra kick – definitely a repeat!”

– Erin (Colorado)

Yeah, that’s instant ramen in that bowl in the photo above. And these upgrades are inexpensive and easy too! With a relatively short list of ingredients and very little prep time required, you might have just stumbled on your own new favorite way to prepare a bowl of ramen noodles. 

So, gather your ingredients and prepare to be amazed!

What You Need to Make Creamy Sriracha Ramen

How to Make Creamy Sriracha Ramen

This recipe uses less than 10 ingredients, and has a so-light-you-can-barely-see-it creamy sauce that completes this mighty good bowl of noodles, without weighing you down and inducing a food coma. 

This recipe is the perfect snack when it’s late, easy dinner when you’re tired, or satisfying lunch if you’re on-the-go. Without further ado, here’s how to make your own creamy sriracha ramen noodles: 

The Noodles

Mike’s Mighty Good ramen noodles are a cut above the rest. They’re made fresh every day in sunny California, and they’re steamed instead of fried- making them taste exactly like they would (or even better than) at a restaurant.

First, prepare your Mike’s Mighty Good Chicken Ramen Cup according to the easy directions on the package. You can make your ramen in the microwave, or on the stovetop- either way you’ll end up with perfectly chewy, authentic-tasting noodles. If you like ramen that has more broth, add in all the water the ingredients call for. If you like them on the more dry, stir-fry style side, add less. 

When your noodles are finished cooking (this process should only take about 5-6 minutes) remove the lid, pour the broth from the noodles into a saucepan, and place your noodles in a separate bowl. You want it to be large enough to add your toppings, so make sure it’s not going to overflow!

The Broth

Next up, in the saucepan with your ramen noodle broth, add in the garlic, sriracha and milk. Mix this all thoroughly, and bring it to a simmer over medium-high heat, stirring occasionally.  

When it’s starting to simmer, take your creamy sriracha sauce off the stove and carefully pour it over the bowl of noodles. If you notice that there’s more broth than you’d like, feel free to only pour in the amount that you’d like, and dump the extra fluid. 

Next, arrange the toppings! 

The Toppings

You can play fast-and-loose with the specifics here, but here’s what we recommended: corn, green onion, a soft boiled ramen egg (oh yesssss) red chili flakes, and furikake on top. 

Like all noodle bowls, this ramen noodle recipe is easily adaptable to any of your favorite toppings. If you’re vegetarian, this recipe is perfect for you; simply opt for the vegetarian vegetable ramen noodle cup. If you’re a hardcore carnivore, add a couple slices of Chashu pork, some grilled chicken, or a few shrimps to make this bowl truly your own. 

Peruse your refrigerator for any vegetables that might need to be used up, like carrots, bell peppers, mushrooms, cabbage, etc… You can also toss in frozen vegetables, like broccoli florets, peas, or cauliflower!

And that’s it. That’s all you have to do to create this creamy meal time fave. Didn’t we tell you?? This recipe is insanely easy. If only everything in life could be this simple…

Speaking of Spicy… Here Are Some of Our Other Favorite Ramen Noodle Recipes, with a Kick:

Korean Fire Noodles

Spicy Miso Pork Ramen

Sriracha Glazed Shrimp Ramen

Spicy Brussel Sprout Ramen

Spicy Kimchi Noodles

Did you like this Creamy Sriracha Ramen as much as we did? Tell us below, or leave us a few ★ in the recipe card! 

Creamy Sriracha Ramen

Description

Hot sauce culture is alive and well, but in all the hot sauce hysteria, we can’t ignore one glaring fact: hot sauce ramen reigns supreme. If you’ve ever dropped some sriracha into your instant ramen noodles, you know what we’re talking about. If you haven’t: welcome to the dark side. Today, we’re sharing our Creamy Sriracha Ramen recipe with you so that you too can enjoy the finer things in life. You're welcome...

Ingredients

  • 1 Mike's Mighty Good Chicken Ramen Cup
  • 1 Tbsp vegetable oil
  • 1 Tbsp minced garlic
  • 3 Tbsp sriracha
  • 1/4 cup milk
  • corn
  • green onion, sliced
  • soft boiled egg
  • red chili flakes
  • furikake

This Recipe Includes Mike's Mighty Good Chicken Flavor Ramen Noodle Soup Cup

Instructions

  1. Prepare your Mike's Mighty Good Chicken Ramen Cup according to the easy directions on the package. (You can make your ramen in the microwave, or on the stovetop- either way you’ll end up with perfectly chewy, authentic-tasting noodles.)
  2. When your noodles are finished cooking, remove the lid, pour the broth from the noodles into a saucepan, and place your noodles in a separate bowl.
  3. Next up, in the saucepan with your ramen noodle broth, add in the garlic, sriracha and milk. Mix this all thoroughly, and bring it to a simmer over medium-high heat, stirring occasionally.
  4. When it’s starting to simmer, take your creamy sriracha sauce off the stove and carefully pour it over the bowl of noodles. (If you notice that there’s more broth than you’d like, feel free to only pour in the amount that you’d like, and dump the extra fluid.)
  5. Next, garnish your noodle bowl with corn, green onion, soft boiled egg, red chili flakes, and furikake.
  6. Enjoy!

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