Quick and Easy Sriracha Noodles (Dragon Noodles)
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.
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
Calories: 363kcal | Carbohydrates: 49g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 921mg | Potassium: 351mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1062IU | Vitamin C: 43mg | Calcium: 45mg | Iron: 2mg
