Better Know a Seasoning: Sriracha Sauce

Those of you who are already familiar with Sriracha sauce I'm sure love it and use it all the time. If you don't already have multiple bottles stocked up in your pantry (like me), I highly recommend you go out and get at least one (you can find it at your local grocery store).

This ubiquitous sauce originated in Thailand but is amazing on foods of all nationalities. The #1 brand in the USA (and my personal favorite) is this one pictured above with the giant rooster from Huy Fong Foods.

Huy Fong Foods is so proud of it's sauce that it has a page on its site dedicated to "letters from satisfied customers". Some of my favorite comments include: "I could almost eat a napkin that was dotted with it", "It brings tears of joys (sic) to our eyes!", and "May the eyes of the Heavens be with you and the Spirits guide you!!!".

Fellow Sriracha sauce lovers: I challenge you to submit a hilarious letter of satisfaction & praise to the Huy Fong Foods site! Let me know if your comment is published -- the best/most chuckle-worthy comment will win a RAMEN NOODLE prize! :)

Spicy Buffalo Ramen

This is one of my new faves! Half this recipe if you only want to make one bowl.... but it's too delicious not to be shared with a friend so you might as well make two!

Ingredients:

1 pack chili ramen

1 pack chicken ramen

1/2 diced yellow tomato (red is ok too)

1/2 diced onion

2-3 sliced medium mushrooms

1 1/2 tbs diced fresh cilantro

2 oz. ground bison (regular beef may be substituted but it's not as exciting)

salt

pepper

olive oil

white wine (cooking or otherwise, whichever you have on hand) (drinking wine is more fun)

Sriracha sauce

Directions:

Cook the ramen and set aside. Don't use those sauce packets yet! Add a little olive oil to the pot of noodles and season with salt & pepper to taste. In a different pot (or pan), cook all of the other ingredients together until the bison is browned and cooked through and the veggies are au dent. Add in half of each ramen flavoring pack (chicken & chili). Deglaze with a little white wine and toss with noodles until ramen is well coated. Finally, serve and top bowls with Sriracha sauce.

Try it for yourselves and let me know what you think!