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- 8 oz. rice noodles - 2 tablespoons sesame oil - 1 red bell pepper, thinly sliced - 1 cup broccoli florets - 1 carrot, julienned - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 3 tablespoons soy sauce - 2 tablespoons Sriracha (adjust to taste) - 1 tablespoon honey or maple syrup - 2 green onions, chopped - Sesame seeds, for garnish The rice noodles are the base of the dish. They soak up the sauce well. Sesame oil gives a nice, nutty flavor. It adds depth to the dish. Red bell pepper adds sweetness and bright color. Broccoli florets bring crunch and nutrients. Carrots add a sweet taste and chewy texture. Garlic and ginger give warmth and spice. Soy sauce adds saltiness and umami. Sriracha is key for heat and flavor. Honey or maple syrup balance the spice. Green onions add freshness on top. Sesame seeds are a lovely garnish that adds a crunch. You can swap rice noodles for whole wheat noodles if preferred. Use olive oil instead of sesame oil for a different flavor. If you do not have red bell pepper, try yellow or orange peppers. Zucchini or snap peas can replace broccoli. If you don't have fresh ginger, use ground ginger, but use less. For a gluten-free option, use tamari instead of soy sauce. If you like it sweeter, try agave nectar in place of honey or maple syrup. {{ingredient_image_1}} First, you need to cook the rice noodles. Follow the package instructions carefully. Usually, this takes about 4 to 6 minutes. Check for the "al dente" texture. When done, drain the noodles in a colander. Rinse them with cold water to stop the cooking process. Set them aside for later. This step keeps the noodles from being too soft. Next, let’s prepare the vegetables. Start by slicing the red bell pepper into thin strips. Then, cut the broccoli into small florets. For the carrot, julienne it into long, thin pieces. You want everything to cook evenly. Mince the garlic and grate the ginger. These add great flavor to your dish. Keep everything ready to go. This makes cooking faster and easier. Now, let’s make the spicy Sriracha sauce. In a small bowl, mix together soy sauce, Sriracha, and honey or maple syrup. Adjust the Sriracha to your taste if you like it spicier. Stir everything well until combined. This sauce will bring all the flavors together. Once mixed, your sauce is ready for the next step! To cook rice noodles just right, follow these steps: - Boil water in a large pot. - Add the noodles and stir gently. - Cook until they are al dente, about 4-6 minutes. - Drain and rinse the noodles with cold water. - This stops the cooking and keeps them firm. These noodles can get sticky fast, so keep them moving. You can toss them with a bit of sesame oil after rinsing. Sriracha packs a punch. To adjust the heat: - Start with 1 tablespoon of Sriracha in your sauce. - Taste and then add more if you want it hotter. - You can also balance the heat with honey or maple syrup. These sweeteners help tone down the spice while adding flavor. If you want less heat, skip the Sriracha or use a milder sauce. Presentation matters! Here are some fun ideas: - Serve your noodles in deep bowls for a cozy feel. - Sprinkle extra sesame seeds on top for crunch. - Drizzle more Sriracha for a vibrant look. - Add lime wedges on the side for a zesty kick. This not only looks great but also adds to the taste. Your guests will love the visual appeal! Pro Tips Adjust the Spice Level: If you prefer a milder dish, start with 1 tablespoon of Sriracha and gradually add more to your taste. Use Fresh Vegetables: Fresh vegetables not only enhance flavor but also add a vibrant color to your dish, making it more visually appealing. Garnish Creatively: Experiment with garnishes like chopped cilantro, crushed peanuts, or a squeeze of fresh lime for additional flavor and texture. Make it a Meal: Add protein like shrimp, chicken, or tofu to turn this dish into a complete meal that’s both satisfying and nutritious. {{image_2}} You can easily make Spicy Sriracha Noodles vegetarian or vegan. Start with rice noodles, which are plant-based. For a vegan sauce, simply use maple syrup instead of honey. You can also add more vegetables, like snap peas or mushrooms. They bring great texture and flavor. This way, you keep it healthy and colorful. If you want extra protein, chicken, tofu, or shrimp work well. For chicken, cut it into bite-sized pieces. Cook it in sesame oil before adding garlic and ginger. For tofu, use firm tofu, cut into cubes. Sauté it until golden before adding veggies. Shrimp cooks fast; just add it after the garlic and ginger. Cook it until it turns pink. Each option adds a different flavor and makes the dish more filling. You can change the flavor to fit your taste. If you like sweet, add more honey or maple syrup. For a tangy twist, squeeze fresh lime juice over the noodles before serving. You could also mix in a bit of peanut butter for a creamy texture. Try adding crushed peanuts for crunch. This keeps the dish fun and exciting every time you make it. To keep your Spicy Sriracha Noodles fresh, place them in an airtight container. Make sure to cool the noodles to room temperature first. Store them in the fridge for up to three days. This way, they stay tasty and ready for your next meal. When reheating, you want to keep the noodles soft. Use a microwave-safe dish. Add a splash of water to prevent drying. Cover it with a lid or a damp paper towel. Heat for one to two minutes. Stir halfway to warm evenly. You can also reheat in a skillet. Just add a bit of oil and toss until hot. If you want to save your noodles for later, freezing works well. First, let them cool completely. Then, place the noodles in a freezer-safe bag. Remove any air before sealing. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat using the tips above for best results. You can serve Spicy Sriracha Noodles with many tasty sides. Try spring rolls for a crunchy bite. A side salad adds freshness and color. Grilled chicken or shrimp makes it a hearty meal. You can also pair it with steamed dumplings. These sides create a fun and complete dining experience. To reduce the spice in your noodles, lower the Sriracha. Start with one teaspoon instead of two tablespoons. You can also add more honey or maple syrup. This will balance the heat with sweetness. Adding creamy ingredients, like peanut butter or coconut milk, can help cool it down. Serve it with a side of yogurt for extra relief. Yes, you can prepare Spicy Sriracha Noodles ahead of time. Cook the noodles and veggies, then store them in the fridge. Keep the sauce separate to avoid mushy noodles. When ready to serve, combine everything in a pan and heat. This dish tastes great even after a day in the fridge, making it a perfect meal prep option. This blog post covered everything you need for Spicy Sriracha Noodles. We looked at key ingredients, cooking steps, and tips for the best results. You can adjust the spice and try different proteins or flavors. I also shared how to store leftovers and answered common questions. Enjoy creating your own spicy noodles! With this guide, you can make a tasty, customizable dish that everyone will love. Happy cooking!

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 sesame oil
  • 1 unit red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 unit carrot, julienned
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 tablespoons soy sauce
  • 2 tablespoons Sriracha
  • 1 tablespoon honey or maple syrup
  • 2 unit green onions, chopped
  • 1 unit Sesame seeds, for garnish

Instructions
 

  • Cook the rice noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
  • In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
  • Toss in the sliced red bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-5 minutes until the vegetables are tender yet crisp.
  • In a small bowl, combine soy sauce, Sriracha, and honey (or maple syrup). Mix well.
  • Add the cooked noodles to the skillet with the vegetables, pouring the sauce mixture over the top. Toss everything together to combine and heat through for an additional 2-3 minutes.
  • Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Notes

Serve in large bowls with a sprinkle of additional sesame seeds and a drizzle of Sriracha for an extra kick. Add lime wedges on the side for an added zesty touch!
Keyword noodles, spicy, vegetarian