We have an undeniable fondness for spicy Sriracha Noodles, affectionately known as Dragon Noodles for their bold, fiery kick!
Worry not, though – if you’re not a fan of heat, you can easily dial it down to a comfortable and enjoyable level that suits you. For their fiery kick isn’t the sole defining feature of these noodles, it’s more about the supporting acts – the depth provided by peanut butter, the tanginess from rice vinegar, the savoury kick of soy sauce and the added crunch from the veggies and nuts.
In our house, these 10-minute noodles are a reigning favourite and we’re hopeful that they’ll find a permanent place in your kitchen repertoire as well.
What’s to love about this recipe
- Ready in just 10 minutes, perfect for busy days or an easy weeknight dinner.
- Adjust the heat, toss in your favourite veggies and use any noodles you like.
- Uses simple ingredients commonly found in kitchens cooking regular Asian-style dishes.
- Vegetarian.
- Make these spicy noodles vegan and gluten-free by swapping the egg noodles with rice noodles.
Key Ingredient Notes and Substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Noodles
Our go-to noodles for this recipe are medium egg noodles, but feel free to switch it up with other Asian noodles like fine egg noodles, rice noodles, soba noodles, udon noodles, instant ramen noodles or whatever noodles you prefer.
You can even choose to use a vegetable-based noodle made from zucchini, carrots or spaghetti squash.
Cook your chosen noodles separately as directed on the packet and make sure to drain them well.
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.
Garlic and Ginger
Opt for either fresh garlic and ginger or save time with convenient pastes or pre-chopped versions.
The veggies
In this recipe, we opt for red bell pepper (capsicum) and spring onions (green onions).
Stir-fry the sturdier white parts of the spring onions with the red pepper, reserving the softer, more delicate green parts for garnishing the noodles after cooking.
Feel free to incorporate any veggies you prefer, making it an excellent way to use up leftovers in the veggie drawer!
If you add extra vegetables, think about changing the amount of sauce you’re adding. Adjust the sauce ingredients by increasing them by half or doubling up, depending on how many extra veggies you put in.
Sriracha sauce
When your food needs a hero, just call in the Sriracha!
You can find Sriracha sauce in most decent grocery stores, as it’s widely available in many countries. If you can’t spot it on the shelves, hop online. This Thai hot sauce is a worthy investment as it lasts a long time, doesn’t break the bank and is a fantastic addition to any pantry.
1 Tablespoon = Mild heat
1.5 Tablespoons = Medium heat
2 Tablespoons = Hot
3 Tablespoons = Hellish
The other sauce ingredients
Rice vinegar – It’s not the same as rice wine vinegar, so ensure you’re using the correct one. A good substitute for rice vinegar is apple cider vinegar or white wine vinegar.
Peanut butter – You can use smooth, but crunchy peanut butter comes highly recommended!
Dark soy sauce – Light soy sauce is ok to use too, but let dark be your first choice.
Sesame oil – Sesame oil contributes a nutty, toasty essence, bringing depth and complexity to the sauce.
Brown sugar – Brown sugar in the sauce adds a subtle balance. You might not notice it directly, but its absence would be felt.
Optional Toppings
We love topping our noodles with a sprinkle of peanuts – it adds a wonderful crunch!
Alternatively, you can choose sesame seeds, red chilli flakes or chopped coriander (cilantro) for added flavour and texture. Customise to your heart’s content.
How to make Sriracha Noodles: Step-by-step
- Cook the noodles following the package instructions until they’re just done. Be cautious not to overcook them.
- 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.
- 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.
- 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.
- Next, add the sliced bell peppers and the white parts of the spring onions. Cook for 2-3 minutes until the vegetables are lightly browned.
- Pour the prepared spicy sauce into the pan and cook it together with the vegetables for 1-2 minutes until heated through and gently simmering.
- Reduce the heat to medium and add the cooked noodles to the pan.
- Using two forks or a pair of kitchen tongs, toss the noodles in the sauce until each strand is thoroughly coated.
- 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.
- Finally, add the chopped green parts of the spring onions and toss them through the noodles.
- Spoon the noodles into bowls and top with peanuts, sesame seeds, a squeeze of lime juice or chopped coriander – or all of it! Tuck in!
Variations
- Get creative by swapping out the vegetables. Consider adding grated carrots, edamame beans, bok choy, bean sprouts, snow peas, baby corn, mange tout, water chestnuts or mushrooms.
- For an extra kick, include finely chopped fresh red chilli and sauté it along with the vegetables.
- If you like your noodles saucier, scale up the sauce ingredients accordingly.
- For a vegan and gluten-free version, switch out the noodles for rice noodles.
- For a nuttier flavour, add more sesame oil.
- For a variation, replace the peanuts with cashew nuts or pine nuts.
- Experiment with adding oyster sauce or hoisin sauce.
- Add bite-sized pieces of cooked chicken for a more substantial meal.
Storage and Reheating
Store leftover Sriracha Noodles in an airtight container in the fridge for up to 3-4 days.
These noodles are versatile and can be enjoyed hot, at room temperature or cold, making them a convenient option for packed lunches or picnics.
If you plan to freeze them, be aware that the texture of the vegetables may lose some crunch upon thawing.
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
Sauce
- 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
- Cook the noodles following the package instructions until they're just done. Be cautious not to overcook them.230 grams (8 oz) egg noodles
- 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.
- 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.3 tablespoons peanut butter, 3 tablespoons dark soy sauce, 1-2 tablespoons sriracha sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon brown sugar, 2-4 tablespoons water
- 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.1 tablespoon oil for frying, 1 tablespoon chopped fresh ginger, 4 cloves garlic, chopped
- 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.1 red bell pepper (capsicum), sliced, 3-4 spring onions (green onions), sliced
- Pour the prepared sauce into the pan and cook it together with the vegetables for 1-2 minutes until heated through and gently simmering.
- Reduce the heat to medium and add the cooked noodles to the pan.
- Using two forks or a pair of kitchen tongs, toss the noodles in the sauce until each strand is thoroughly coated.
- 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.
- Finally, add the chopped green parts of the spring onions and toss them through the noodles.
- Spoon the noodles into bowls and top with peanuts, sesame seeds or chopped coriander – or all of it! Tuck in!
Nutrition
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