This is a go to recipe when craving some spicy noodles and you have about 15 mins to cook! These Tangy noodles has that warm cozy feel that will more than satisfy that craving for asian takeout. A big plus is that you Save the Planet from the plastic takeout container every time you cook this tangy-spicy noodles dish.

With few simple easy to find ingredients, you could save as much as 70% in budget. I tend to make this when  I want to use up the  leftover vegetables in the refrigerator. I may have a piece of carrot or small broccoli, cabbage and 10-15 French beans left. I tend to go through this exercise before going to the grocery store. This is a feel good Tangy noodles that you’d want to slurp up in no time. I like to add French beans, cabbage and broccoli but you can pretty much add any veggies. It comes together fast for “not sure what to make” nights.

Can I use any other noodles?

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.

Do I have to use brown sugar? Can I replace it with regular sugar?

Brown sugar + Soy sauce + Spices Sriracha sauce creates a confetti sparks in your mouth. Together, they create a perfect balance of flavors. So I would’t replace brown sugar.

Can I save the left over noodles?

No need to throw out the left over noodles. They can be added to a sweet and sour soup for extra zing. This dish can be stored in 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 (rooster or any other brand) 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. This can also be used for an extra kick with spices.
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 soba. let them saute and cover the veggies with the sauce.
4 When the noodles are ready, drain the liquid and toss the noodles in the skillet
5. Sprinkle with sesame seeds and chili flakes.