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- 8 oz rice noodles - 2 tablespoons vegetable oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, julienned - 1 cup snap peas, trimmed - 2 green onions, chopped - 3 tablespoons Sriracha sauce (adjust to taste) - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon honey or agave syrup - Fresh cilantro for garnish (optional) - Sesame seeds for garnish (optional) To make spicy Sriracha noodles, you need fresh ingredients. Start with 8 ounces of rice noodles. They give the dish a nice base. Use 2 tablespoons of vegetable oil for sautéing. You will need 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger. These add great flavor! Next, grab 1 red bell pepper and julienne it. This adds color and crunch. Also, use 1 cup of snap peas to bring some sweetness. For a bit of freshness, chop 2 green onions. The star of the show is 3 tablespoons of Sriracha sauce, which you can adjust to your spice level. Add 2 tablespoons of soy sauce for saltiness. Drizzle in 1 tablespoon of sesame oil and 1 tablespoon of rice vinegar for a tangy touch. You can sweeten the dish with 1 teaspoon of honey or agave syrup. Finally, if you like, add fresh cilantro and sesame seeds for garnish. They make the dish look and taste great! {{ingredient_image_1}} Start by bringing a large pot of water to a rolling boil. Add 8 oz of rice noodles to the water. Cook according to the package instructions until they are just tender. After cooking, drain the noodles and rinse them with cold water. This step keeps the noodles from sticking together. Next, grab a large wok or skillet and heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add 3 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Sauté these aromatics for about 30 seconds. You want to smell that fragrant garlic and ginger aroma fill your kitchen. Now, toss in 1 julienned red bell pepper and 1 cup of trimmed snap peas. Stir-fry the vegetables for about 3 to 4 minutes. You want them to remain bright and crisp-tender. This adds great texture and flavor to the dish. In a small bowl, whisk together the sauce ingredients. Combine 3 tablespoons of Sriracha sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 teaspoon of honey or agave syrup. Mix until everything is well combined. This sauce brings the heat and the sweetness to your noodles. Add the drained noodles to the skillet with your crisp vegetables. Pour the Sriracha sauce mixture over the noodles. Toss everything together well to make sure the noodles and veggies are evenly coated in that delicious sauce. Finally, remove the skillet from heat and toss in 2 chopped green onions. Serve the Spicy Sriracha Noodles hot. For an extra touch, you can garnish with fresh cilantro and a sprinkle of sesame seeds, if desired. Enjoy your colorful and spicy meal! You can control the heat in your Spicy Sriracha Noodles by changing the amount of Sriracha. If you want it milder, start with one tablespoon. Taste it and add more if you like heat. For a gentle kick, try alternatives like sweet chili sauce or a bit of ketchup mixed with vinegar. Both give flavor without too much spice. To avoid mushy noodles, follow the package instructions closely. Check them one minute before the time is up. This way, they stay al dente. After cooking, drain and rinse the noodles under cold water. This step keeps them from sticking together and helps them stay firm. Adding extra seasonings can boost your dish. Try a pinch of salt or black pepper for a nice touch. You can also mix in lime juice for brightness. Pairing your noodles with proteins adds more depth. Cooked chicken or tofu works great. Both absorb the sauce well and fill you up. Pro Tips Adjust the Heat: If you prefer a milder dish, start with less Sriracha and add more gradually to suit your taste. Vegetable Variations: Feel free to swap in your favorite veggies like broccoli, carrots, or bok choy for a different flavor and texture. Meal Prep Friendly: This dish is great for meal prep! Cook a larger batch and store it in the fridge for easy lunches throughout the week. Fresh Herbs: Adding fresh herbs like basil or mint can elevate the dish, giving it an aromatic touch that complements the Sriracha. {{image_2}} To make Spicy Sriracha Noodles vegetarian, add more vegetables. You can use broccoli, carrots, or zucchini. These veggies add color and crunch. They also make the dish more filling. Another option is to substitute tofu for protein. Tofu soaks up flavors well. You can pan-fry it until golden and add it to your noodles. This change keeps the meal satisfying and plant-based. If you want to add protein, consider chicken, shrimp, or pork. Thinly slice your meat for quick cooking. Chicken takes about 5-7 minutes to cook. Shrimp cooks fast, in just 3-4 minutes. Pork will need around 7-8 minutes, depending on thickness. Ensure your meat is fully cooked before mixing it with the noodles. For a gluten-free option, substitute rice noodles with gluten-free noodles. You can also use zucchini noodles or quinoa noodles. They provide a great texture and taste. Just cook them according to the package instructions and mix with the sauce. This way, everyone can enjoy Spicy Sriracha Noodles! To keep your Spicy Sriracha Noodles fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. They will stay good for up to three days. Make sure to check for any signs of spoilage before eating. When reheating, you want to keep the noodles nice and firm. For the best texture, use a skillet on medium heat. Add a splash of water or oil to help revive the noodles. You can also use the microwave. Heat them in short bursts, stirring often. This way, they warm evenly without getting mushy. To freeze your noodles, first allow them to cool completely. Portion them into freezer-safe bags or containers. Squeeze out as much air as possible. When you thaw them, you may lose some texture. It helps to add a little water or oil when reheating. Some fresh ingredients, like green onions, may not be great after thawing. It’s best to add those fresh when you serve. Spicy Sriracha Noodles pack a nice heat. The Sriracha sauce gives it a bold kick. On a scale from one to ten, it often scores around a six. You can adjust the spice by adding more or less Sriracha. If you love heat, add more sauce. If not, start with just a bit. Yes, you can switch out the rice noodles. Some good options are udon, soba, or even spaghetti. Choose a noodle you like, but cook it until just right. Each type will give a different taste and texture, so have fun with it! To make Spicy Sriracha Noodles vegan, swap out the honey for agave syrup. Use soy sauce that is labeled vegan. Check for any other non-vegan items in your pantry. Most of the ingredients are already plant-based, so it’s an easy change. Making Spicy Sriracha Noodles is quick! You need about ten minutes to prep and twenty minutes to cook. That’s just thirty minutes total for a tasty meal. Perfect for busy weeknights when you want something fast and delicious. You can prep some parts ahead. Cook the noodles and store them in the fridge. Chop the veggies and keep them in a container. When you are ready to eat, just stir-fry and mix in the sauce. This way, you save time and still enjoy a fresh meal! This recipe for Spicy Sriracha Noodles is easy and fun to make. You start with rice noodles and fresh veggies, then add spicy sauce and mix. Adjust the heat to fit your taste. You can also try different proteins or make it vegetarian. Storing leftovers is simple, and reheating keeps them tasty. Get creative with variations and enjoy this dish any time. Now, gather your ingredients and start cooking your delicious meal today!

Spicy Sriracha Noodles

A flavorful and spicy noodle dish featuring rice noodles, fresh vegetables, and a zesty Sriracha sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 8 oz rice noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper julienned
  • 1 cup snap peas, trimmed
  • 2 green onions chopped
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or agave syrup
  • 1 bunch fresh cilantro for garnish
  • 1 tablespoon sesame seeds for garnish

Instructions
 

  • Bring a pot of water to boil, add rice noodles, and cook according to package instructions until al dente. Drain and rinse under cold water to prevent sticking.
  • In a large wok or skillet, heat vegetable oil over medium-high heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
  • Toss in the red bell pepper and snap peas. Stir-fry them for about 3-4 minutes until they are crisp-tender.
  • In a small bowl, whisk together Sriracha, soy sauce, sesame oil, rice vinegar, and honey/agave syrup until well combined.
  • Add the drained noodles to the skillet with the vegetables. Pour the Sriracha sauce mixture over the noodles and toss everything well to ensure the noodles and veggies are coated in the sauce.
  • Remove from heat, and toss in chopped green onions. Serve hot, garnished with fresh cilantro and a sprinkle of sesame seeds if desired.

Notes

Adjust the Sriracha sauce to taste for desired spiciness.
Keyword noodles, spicy, Sriracha, vegetarian