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)

👨‍🍳 Instructions

1. 1You 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. 2Heat 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. 3To 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. 4Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
5. 5Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.
6. 6Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.