It was only a matter of time before we would stop putting sriracha on our noodles and just put it in them. In fact, the idea of seasoning our noodle dough with sriracha was so simple and straightforward that we almost felt silly doing it. Yeah right, this was a moment that we could not ignore and we couldn't believe that it had taken us so long to get here. We used 75 grams of sriracha in the noodle dough, substituting it for 75 grams of water in our base recipe. Interestingly, we noticed a slight ammonia aroma coming off of the noodles as they extruded out of the machine. We believe this was from the reaction of the slight acidity in the sriracha to the baking soda we put in the noodles. As the noodles rested and cooled off (they extrude warm) the aroma dissipated and when we cooked them the ammonia had disappeared leaving only slightly sweet and spicy goodness. We will definitely be making more, soon.