Speedy Sriracha Veggie Noodles – cooking with hot sauce

I will put sriracha on most things, hot sauce is my condiment of choice. It’s often on the table and we rarely run out… Jim keeps a bottle on his desk at work (well he did, back when he used to go to the office). Cooking with sriracha is a great way to add heat to a dish. It makes an amazing sticky, spicy chicken glaze and you can squirt a bit into an otherwise tame chilli. But in this recipe, we are cooking with sriracha not as an afterthought but as a key ingredient.

Speed for the win

Speed is everything when you are busy and cooking fresh food – it doesn’t matter who you are, no one wants long, drawn-out, complex recipes when they are against the clock. These sriracha veggie noodles are a great way to eat fresh tasty food with little cooking needed. We eat ours as a veggie dish but you can add chicken, steak, prawn or tofu if you need another element on your plate. I always make a big bowl of these and then have them cold for lunch the next day… I took the children for a picnic on the River Dee in Chester – It was the best little picnic I have had it ages!

Let’s talk sodium

I have surprised myself since having children. I thought I would miss flavour in my cooking when I started to reduced salt. We aren’t a salt-free house, I do still season my food. But where possible I am mindful of sodium. Sriracha has a high sodium content and soy sauce even more… So I cook with Kikkoman low sodium soy sauce in this recipe. It’s got a lot of both ingredients in it so I think it’s worth being mindful.

Refillable olive oil spray bottle

I have mentioned this little device in a previous post but I will mention it again… I am using this great little olive oil spray dispenser in an effort to cut down on our heavy use of olive oil. If you like the look of it, you can buy it here. I love it because you can decant your own oil and the spray action is really effective!

A crowd-pleaser

When Jim and I first started living together he couldn’t get his head around stir-fry with out meat or prawns… All these years down the line and he actually asks for this dish, which I will take as a small victory! If you want to add chicken then it doesn’t make this dish any less satisfying and I am all for having a bit of what you like. This noodle dish is so quick to make. Cooking with sriracha feels like a cheat, and to some people it probably is. But so long as it tastes good and people keep asking for it, then I will continue to use it.

Sriracha on toast

If you have your own or borrowed ideas for cooking with sriracha we would love to hear about them! When we first had peanut butter and sriracha together we were literally silent for the whole experience! If you haven’t tried it, you really should! Sriracha is more than just a stellar hot sauce, it’s a handy ingredient for your tool kit and cooking with it is a worthy recommendation.

If you don’t already, please follow us on Instagram and tag us in your sriracha adventures! Or get in touch to collaborate on a post about the food you feed your family!

Speedy Sriracha Veggie Noodles – Cooking With Hot Sauce

Gemma

Cooking with sriracha is a great way to add heat to a dish. It makes an amazing sticky, spicy chicken glaze and you can squirt a bit into an otherwise tame chilli. But in this recipe, we are cooking with sriracha not as an afterthought but as a key ingredient.

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Prep Time 10 mins

Cook Time 10 mins

Course Dinner

Cuisine Fusion

Servings 6 people

Equipment

• olive oil spray dispenser

Ingredients

  

• 3 tbsp Sriracha
• 225 g MAMA Instant Wholegrain Rice Vermicelli Noodles
• 300 g beansprouts
• 2 carrots
• 1/2 red pepper
• 3 Piccerella peppers if you can’t get them just add more bell pepper or sweet peppers
• 3 spring onions
• 1 red birds eye chilli
• 3 cloves of garlic
• small bunch of coriander
• 50 ml low sodium soy sauce I use Kikkoman

Ocado-specific product

• I also use Ocado Tenderstem Stir Fry Mix 300g – apologies in advance I appreciate a link to such a specific product isn’t helpful but I use it for speed. The bag contains: Baby Corn, Broccoli, Mange Tout, Pak-Choi.

  If you are making your own you just need to aim for a total weight of 300-400g

Instructions

 

Prepare your veg

• Separate your Mange Tout and Pak-Choi from the tenderstem mix and set aside
• Peel and slice your carrots into thin, long diagonal slices
• Slice your pepper into strips
• Cut your spring onions into 2 inch length
• Roughly slice your piccerella pepper
• Finely slice your birds eye chilli
• Finely slice your garlic
• Roughly chop your coriander
• Peel and finely chop or grate your ginger. I always peel my ginger by scraping the skin with a teaspoon. It’s the best way to reduce waste.
• Put a large pan or wok on to a high heat for 2-3 minutes until smoking hot
• Add a teaspoon of oil, your broccoli, baby corn and carrots to the pan and stir-fry for 1 minute then add your mange tout
• Keeping the leg moving stir fry for 1-2 minutes then remove from the heat and set aside
• Return the pan to the heat and add more oil
• Add the beansprouts to the pan stir-fry for 2 minutes
• Return the broccoli, baby corn and carrots to the pan and stir-fry for 1 minute
• Add the pak-choi and continue to stir-fry for 30 seconds
• Add the sriracha and about 2 tablespoons of soy sauce and stir-fry to incorporate. When cooking with sriracha I tend to add more because I like it hot… you can add a little less if you prefer.
• Remove all the veg from the heat and set aside.

Cooking your noodles

• Add 1 teaspoon of oil to the pan and in a bowl cover your noodles with boiled water. Let them sit for 2 minutes and then drain the noodles.
• Set the coriander aside then add the rest of your veg to the hot pan, stir-frying for 1-2 minutes.
• Add the rest of the soy sauce to the pan, quickly followed by the drained noodles. Mix the noodles to fully incorporate the sauce.
• Remove the noodles from the heat and transfer them to a serving bowl.
• Add the stir-fried veg to the bowl, mix the veg and noodles through and finish with the fresh coriander. Serve hot or cool the noodles down for a noodle salad.

Video

Notes

If you have your own or borrowed ideas for cooking with sriracha we would love to hear about them! When we first had peanut butter and sriracha on toast we were literally silent for the whole experience! If you haven’t tried it, you really should! Sriracha is more than just a stella hot sauce, it’s a handy ingredient for your tool kit and cooking with it is a worthy recommendation.

Keyword cooking with hot sauce