This is a go to recipe when craving some spicy noodles and you only have about 15 mins to cook! These tangy noodles have a warm cozy feel that will more than satisfy that craving for Asian takeout. With a few simple ingredients you can save the planet from plastic takeout containers every time you cook this delicious dish!
I use Brown Rice and Soba noodles as they have the texture to absorb the sauce and it brings the balancing flavors out when you take the first bit.
Brown sugar + Soy sauce + Spices + Sriracha sauce creates a confetti of flavor that sparks in your mouth. Together, they create a perfect balance of flavors, so I would’t recommend replacing brown sugar.
No need to throw out the left over noodles. This dish can be stored in the refrigerator for up to 2 days and You can serve this cold and it would taste as good as it tastes hot.
This recipe makes about 2-3 servings
Ingredients
• 1 ½ tbsp. grated peeled fresh ginger
• 1 ½ tbsp. grated peeled fresh garlic
• 3 tbsp soy sauce,
• 1 tbsp brown sugar
• 1 ½ tbsp sriracha sauce
• 8 oz. Brown Rice noodles
• 6 oz. French beans, cabbage and broccoli sliced ½-in thick on the diagonal
• Sesame seeds and chili flakes
Putting It All Together
1. Cook and rinse noodles according to package instructions. Put in a serving bowl. In a pint jar, mix soy sauce, brown sugar, sriracha sauce. You can do this ahead and store it in a bottle.
2. In a large skillet put 2 tablespoons of oil over medium-low heat. Add the red pepper to the butter as it melts. Add ginger and garlic and sauce till light brown.
3. Add carrots, sugar snap peas, green onions and cilantro to the rice noodles. Let them sauté and cover the veggies with the sauce.
4 When the noodles are ready, drain the liquid and toss the noodles in the skillet. Leave on skillet for 1 minute
5. Sprinkle with sesame seeds and chili flakes.