5.0 from 72 votes
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.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 servings (4 x medium/3 x large/2x very generous servings)
Calories: 363 kcal
Course:
Main Course
Cuisine:
Thai
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 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!
Cup of Yum
Nutrition Information
Calories
363kcal
(18%)
Carbohydrates
49g
(16%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
48mg
(16%)
Sodium
921mg
(38%)
Potassium
351mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1062IU
(21%)
Vitamin C
43mg
(48%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (4 x medium/3 x large/2x very generous servings)
Amount Per Serving
Calories 363
% 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.