Start by boiling water in a large pot. Once it reaches a rolling boil, add the ramen noodles. Cook according to package instructions until tender but still firm, about 4 to 5 minutes. Drain and rinse under cold water to stop the cooking process. Set them aside.

In a large skillet or pot over medium heat, add the cooking oil. When hot, toss in the ginger and garlic. Sauté for about 1-2 minutes until fragrant. Be careful not to burn them; we want flavor, not bitterness.

Once the garlic and ginger are aromatic, add the sliced green onion whites. Stir for another minute, then pour in the low-sodium soy sauce and stir in the chili garlic paste, sriracha, honey (or alternative), seasoned rice vinegar, and toasted sesame oil. Mix it well, allowing the flavors to marry.

Add the cooked ramen noodles straight into the skillet with the broth. Toss gently until the noodles are coated in the spicy sauce. Cook for an extra minute just to heat everything through and ensure every noodle is smothered in that delicious mixture.

Transfer your spicy ramen noodles to bowls. Sprinkle with toasted sesame seeds and any remaining green onion tops for garnish. Feel free to customize at this stage with toppings like soft-boiled eggs or steamed vegetables. Dive in and enjoy!