Speedy Sriracha Veggie Noodles – Cooking With Hot Sauce
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.
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.