2 blocks Instant Ramen noodles 200 grams

½ tablespoon Garlic minced

1 teaspoon Ginger

2 tablespoon Light Soy Sauce

2 teaspoon Sesame Oil

2 teaspoon Sriracha

2 teaspoon Light brown Sugar

2-3 tablespoon Toasted Sesame Seeds

2 stalks Green Onion

Chop green onions. Keep the white part and the green part separately

Boil 4 cups of water. Add dried ramen noodles and cook for 2 minutes. Drain well and keep aside. Save 1/4 cup of ramen cooking water to use later. (Refer Notes) (I have used 3 ramen blocks for it to be 200 gms.

Heat sesame oil, minced garlic, ginger, and the white part of the green onion. Saute for 30 seconds, until aromatic.

Lower heat. Add soy sauce, sriracha, and sugar. Stir it well.

Add cooked ramen noodles, and garnish with toasted sesame seeds and chopped green onion. Toss to coat the noodles well with the sauce.

Serve.

Notes

Reserve a fourth of the noodle water. It might come in handy when you toss the noodles with the sauce. If the sauce is too thick and doesn’t coat the noodles properly, use a little of the reserved water to loosen up the sauce and bring it to the desired consistency.

While reheating the noodles, instead of water, you can use the reserved noodles water. Water from cooking the noodles has starch from the noodles, not to mention flavor. This adds more flavor to refrigerated noodle dishes.

*found recipe on https://theflavoursofkitchen.com/