In a large sauce pan or pot, bring 2 quarts of water to a rolling boil.
Add in the ramen and cook for 4 minutes, or according to the package directions. Drain.
Meanwhile, make the sauce. Combine the soy sauce, rice wine vinegar, water (or vegetable broth), sriracha (or chile-garlic sauce), and sugar. Set aside.
Over medium-low heat, sauté garlic and ginger in the sesame oil for 1-2 minutes. Turn off the heat and stir in the sauce.
Stir in the noodles and adjust the seasonings to taste.
Garnish with green onions and sesame seeds.
Notes
* I used six Lotus millet and brown rice ramen blocks (15 ounces), but you can use any ramen you choose. Please discard the season packets that accompany the ramen. Be sure to use gluten-free pasta (like the Lotus millet and brown rice ramen) to make this dish gluten-free.** I like to start with 1 teaspoon sriracha. You can always add more. You can also use chile-garlic sauce.