Spicy Noodles
These spicy Sriracha noodles are a simple yet absolutely flavor-packed Thai noodles dish – for those who aren't afraid of a bit of heat! Taking less than 20 minutes to make, these 'dragon noodles' are a wonderful quick mid-week meal. Plus, this recipe is gluten-free, meat-free, vegan, and healthier than your favorite instant noodle packets!
Ingredients
- 8 oz rice noodles ((*see notes))
- 1 tbsp oil
- 1 tbsp ginger (fresh, grated)
- 3-4 garlic cloves (minced)
- 2 sweet red peppers (chopped)
- 1 hot red chili pepper (minced)
- 3 spring onions (chopped)
- 1/4 tsp smoked paprika (optional)
- Salt and black pepper (to taste)
- 3 tbsp tomato paste
- 1 tbsp Sriracha (or less/more to taste)
- 2/3 cup vegetable broth (or water)
- 2-3 tbsp dark soy sauce ((gluten-free) or coconut aminos)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup (or more to taste)
- 1/2 tbsp cornstarch
- 1/2 tsp sesame oil
- Red pepper flakes (to taste)
Directions
- 1
You can watch the video in the post for visual instructions.Cook rice noodles (or your favorite noodles) in salted water until al dente (make sure to not overcook them). Drain.
- 2
Heat oil in a skillet and sauté garlic and ginger over medium heat for about 1 minute, stirring frequently. Add hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Also, stir in tomato paste and Sriracha.
- 3
To make the sauce, simply add all sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.
- 4
Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
- 5
Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.
- 6
Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.