Quick and Easy Sriracha Noodles (Dragon Noodles)
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings (4 x medium/3 x large/2x very generous servings)
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Calories
363 kcal
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Course
Main Course
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Cuisine
Thai
Quick and Easy Sriracha Noodles (Dragon Noodles)
Description
This noodle dish uses thin or medium egg noodles cooked just until tender to maintain a slightly firm texture. Cooling the noodles under cold water helps prevent overcooking and keeps them separate. The sauce blends peanut butter, dark soy sauce, Sriracha, rice vinegar, sesame oil, and brown sugar, whisked with water to a creamy, thick consistency that coats the noodles evenly.
In a hot skillet, ginger and garlic are briefly sautéed to release their aromas, followed by red bell pepper slices and the white parts of spring onions, adding crunch and sweetness. The prepared noodles can be tossed with this combination and the sauce to finish the dish, delivering a layered flavor profile with heat, nuttiness, and brightness.
This recipe serves as a versatile main dish and can be varied by adding protein or vegetables as desired. Adjusting the Sriracha level tailors the spiciness.
Ingredients
- 230 grams egg noodles thin or medium egg noodles, 8 oz
- 1 tablespoon cooking oil for frying
- 1 tablespoon ginger or 1 tablespoon ginger paste, chopped fresh
- 4 cloves garlic or 4 teaspoons garlic paste, chopped
- 1 red bell pepper aka capsicum, sliced
- 3-4 spring onion white parts in one bowl, green parts in another, aka green onion, sliced
Sauce
- 3 tablespoons peanut butter smooth or crunchy
- 3 tablespoons dark soy sauce
- 1-2 tablespoons Sriracha sauce 1 tablespoon = mild, 2 tablespoon = 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.
- 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 red pepper and the white parts of the spring onions. Cook for 2-3 minutes until the vegetables are lightly browned.
- 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 Information
Show DetailsNutrition Facts
Serving: 4servings (4 x medium/3 x large/2x very generous servings)
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 921mg | 38% |
| Potassium | 351mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1062IU | 21% |
| Vitamin C | 43mg | 48% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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