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Oh, no! Send it to me, I'll take care of it.
I say this having just finished a big bowl of noodles, pork, onions, carrots, and cabbage doused in sriracha
You might have a high spice tolerance, I don't know, but if you are exemplifying Sriracha as an example, I would suggest caution. Korean spicy food doesn't play when it says things like "2x heat!" on the package.
Sriracha is about 2200SHU, the recalled noodles are 10,000SHU.
If you enjoy Korean red paste, it's a good heat, but some people don't quite know what they are getting into. If you're used to eating 100k or 200k SHU stuff, go for it, but I know there's a lot of tolerance variation from 2k to 200k people.
SHU is weird anyway. I've tried toothpick drops of the Source (7.1m) and it wasn't all that bad, but a good chili oil will fuck me. There are a lot of variables. How it coats your mouth and what you're having with it matters a lot, too.
It's true that it's an imperfect measurement, but it is the closest to a useful illustration that I have.
I'm trying to avoid the whole one upping thing while just warning that if Sriracha is given an example of peak spicy, I'd caution to start slow on Korean hot foods that are labeled with extreme packaging. Not saying don't try, but small bites to check instead of diving in.
That's very fair. Small bites, and don't hesitate to dress it up to see if it can be made to suit. There are prolly thousands of videos on adding stuff to noodles, and some will lessen the heat.
Sriracha is pretty tame IMO, but I appreciate the well informed warning (other people reading this might too).
I mainline sriracha, I can’t take buldak noodles.
Sriracha is only slightly more spicy than ketchup