Honey-Sriracha Instant Ramen Noodles


Here's our take on everyone's favorite amateur chef creations: instant ramen hacks.

Is ours better than the 1.7 billion versions out there, including the one your college roommate swears by? We sure think so.

It's all thanks to our secret ingredient: Local Hive Sriracha Honey Hot Sauce.

With a specially crafted blend of jalapeño peppers, garlic, and 100% U.S. honey, it adds a sweet-heat kick to anything. 

But we're not here to make just anything. We're here to create the greatest bowl of ramen anyone's ever made at 11:37pm on a Tuesday night.

Seriously, just look at her, she's beautiful:


Because, let's be honest. If all you want want is to make your instant ramen hack look fancy, we all know what to do: just garnish with some scallion greens and use one of those porcelain soup spoons.

But today, we're going all out on some sriracha ramen.

So grab your apron, dig that instant ramen out of the pantry, and call up your college roommate, because tonight, we're making ramen for two.

How to Make Honey-Sriracha Ramen Noodles

Serves: 2

Prep time: 15 minutes, or 60 minutes if marinating chicken thighs


For Marinated Chicken:
2 chicken thighs, boneless and skinless
1 TBSP mirin (or similar rice wine)
1/2 TBSP soy sauce
1/4 tsp cayenne powder
2 cloves garlic, minced

For Ramen:
3–4 cups chicken stock
2 scallions or green onions, minced
1 scallion or green onion, trimmed and bias-cut
5 cloves garlic, whole
1 piece ginger, slice (or sub ginger powder)
1 tsp crushed red pepper
1/4 cup light soy sauce
4 TBSP mirin
4oz shiitake mushrooms, trimmed and slice
2 eggs, softboiled
1 bunch baby bok choy
2oz sesame oil
Radish or daikon, for garnish
2 packs, Instant ramen noodles
Local Hive Sriracha Honey Hot Sauce


1. Place chicken thighs and marinade ingredients in a bowl. Mix well to coat the chicken. Allow to marinate for up to an hour.

2. Preheat oven to 425º. Line a baking sheet with parchment paper. Place chicken on baking sheet. Roast for 15 minutes. Flip and roast for 10–15 more minutes. Remove from oven. Set aside.

3. Place two saucepans on stove. In one, place chicken stock, ginger, garlic cloves, minced scallions, soy sauce, and mirin over medium high heat. Stir and cover until boiling. Lower heat to medium and simmer for 20 minutes. Add a pinch of salt.

4. In the second pot, boil water for the noodles. Cook for less time than directed on packaging. Noodles should be a little firm. Drain noodles and set them aside in two serving bowls.

5. Strain the first pot so only the liquid remains. Return strained stock to the pot and add shiitake mushrooms and cook for about 5 minutes, until softened.

6. In the pot used for the noodles, boil 2 inches of water. Soft-boil your eggs for 6 and 1/2 minutes, or as long as 10 minutes for firmer yolks. Peel and cut in half, if desired.

7. While eggs boil, wash bok choy and cut or peel into individual leaves. Place the greens in a small bowl and toss with soy sauce, minced garlic and sesame oil. Cover and microwave 1-2 minutes at a time until steamed and bright green.

8. Top each bowl of noodles with stock and shiitake mushrooms, pouring carefully. Add steamed bok choy, softboiled egg, and chicken thigh to each. Top with bias-cut scallions, a drizzle of Sriracha Honey Hot Sauce, and radish/daikon. Enjoy!

Or: Skip all of the above. Prepare ramen noodles according to instructions on package. Top with drizzle of Sriracha Honey Hot Sauce (the real instant ramen hack) and use the time you saved to catch up with your college roommate.

More on Recipes