It is slightly saltier than soy sauce, so you want to use about half the amount or less for whatever recipe you’re making.

950ml of chicken or vegetable broth One tablespoon of rice vinegar Three tablespoons of low-sodium soy sauce One tablespoon of sriracha sauce Two portions (85g) of ramen noodles Recipe ...

Cook the ramen noodles according to packet instructions ... To make the peanut sauce, combine the peanut butter, sriracha, soy sauce and honey in a small bowl. Add 2–3 tablespoons ice-cold ...

Season with soy sauce and sriracha. Mix well and cook over a medium high heat for a further 5 minutes. 4. Heat a large pot of water and bring to a simmer. Add in the ramen noodles and cook for 1-2 ...

“There used to be high hurdles to cooking gluten-free ramen at home from scratch because gluten also exists in soy sauce,” said Kunio Tanaka, head of Kenmin Foods’ publicity departmen ...