Quick and Easy Sriracha Noodles (Dragon Noodles)

Ingredients

• 230 grams (8 oz) egg noodles (thin or medium egg noodles)
• 1 tablespoon oil for frying
• 1 tablespoon chopped fresh ginger (or 1 tablespoon ginger paste)
• 4 cloves garlic, chopped (or 4 teaspoons garlic paste)
• 1 red bell pepper (capsicum), sliced
• 3-4 spring onions (green onions), sliced (white parts in one bowl, green parts in another)
• 3 tablespoons peanut butter (smooth or crunchy)
• 3 tablespoons dark soy sauce
• 1-2 tablespoons sriracha sauce (1 tbsp = mild, 2 tbsp = hot)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar (light or dark)
• 2-4 tablespoons water

Instructions

1. 1

   Cook the noodles following the package instructions until they're just done. Be cautious not to overcook them.

2. 2

   After cooking, thoroughly drain the noodles in a colander and set them aside until ready to use.Top tip: We suggest a quick rinse with cold water to keep the noodles from overcooking and to maintain their shape when mixed with the other ingredients.

3. 3

   Combine all the sauce ingredients in a small bowl and whisk thoroughly, making sure the sticky peanut butter blends well with the other ingredients.Whisk in 2-4 tablespoons of water until the sauce reaches the consistency of very thick cream (we tend to use 2 tbsp). Adjust the water amount based on the thickness of the peanut butter you're using.Set the sauce aside until needed.

4. 4

   In a large skillet or frying pan, heat the oil over medium-high heat until hot. Add the garlic and ginger and cook for 1 minute, continuously moving them around the pan.

5. 5

   Next, add the sliced red pepper and the white parts of the spring onions. Cook for 2-3 minutes until the vegetables are lightly browned.

6. 6

   Pour the prepared sauce into the pan and cook it together with the vegetables for 1-2 minutes until heated through and gently simmering.

7. 7

   Reduce the heat to medium and add the cooked noodles to the pan.

8. 8

   Using two forks or a pair of kitchen tongs, toss the noodles in the sauce until each strand is thoroughly coated.

9. 9

   Taste for seasoning and add salt if necessary. Keep in mind that the peanut butter and soy sauce already contribute a fair amount of salt, so you might not need much, if any at all.

10. 10

    Finally, add the chopped green parts of the spring onions and toss them through the noodles.

11. 11

    Spoon the noodles into bowls and top with peanuts, sesame seeds or chopped coriander - or all of it! Tuck in!