These spicy Sriracha noodles are a simple yet absolutely flavor-packed Thai noodles dish – for those who aren’t afraid of a bit of heat! Taking less than 20 minutes to make, these ‘dragon noodles’ are a wonderful quick mid-week meal. Plus, this recipe is gluten-free, meat-free, vegan, and healthier than your favorite instant noodle packets!
If there’s one thing I can say that I’ve done more of in 2020, it’s watching YouTube’ mukbang’ and ‘spicy noodle challenge’ videos. There’s something so hypnotic about watching someone make their way through a big pile of steaming spicy noodles (usually Instant packets like Korean Fire Noodles that are SUPER hot).
Personally, I could probably only get through a packet and a half before getting full (and I’m not sure I could handle the heat levels either!). Yet, every single time I watch one of those videos, I start to salivate and crave a big bowl of spicy noodles. So, I’ve finally made my own version.
Spicy Thai Noodles In 20 Minutes
Making the noodle dish from scratch allows you to customize the spice levels to your liking, add lots of fresh elements, and avoid the thickeners and chemicals found in packet noodles. More than that, like most noodle dishes, it’s a great ‘leftovers’ meal for adding whatever veggies you have in your fridge/pantry.
These vegan noodles are also super customizable – you can swap out the type of noodles, spice levels, veggies, add protein, etc. That’s why this spicy Asian noodle recipe is a bit of a mix between dragon noodles, spicy Thai noodles, and a Sriracha noodles dish – it’s up to you how spicy you’d like them to be and what additions you add to the dish!
With a combination of sweet and spicy peppers, garlic, ginger, spring onions, tomato paste, and Sriracha – topped with a sweet and savory sauce, these chilli garlic noodles definitely don’t lack flavor! So, let’s get right into how to make them. Here are the main ingredients:
How To Make Spicy Noodles?
Step 1: Cook Noodles
First, cook the rice noodles (or noodles of choice) in salted water until al dente (be careful not to overcook them!). Then drain.
Step 2: Sauté Veggies
Heat oil in a skillet and sauté the garlic and ginger over medium heat for about 1 minute, stirring frequently. Add the hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Then, stir in tomato paste and Sriracha (or your favorite hot sauce).
Step 3: Make The Sauce
Meanwhile, to make the sauce, simply add all the sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.
Step 4: Pour Sauce Into Skillet
Pour it into the skillet and bring it to a gentle simmer. Allow it to simmer for about 1 minute.
Step 5: Add The Noodles
Add the drained noodles and toss to combine well with the sauce. Cook for a further minute, taste it and adjust seasonings if needed.
Step 6: Serve
Garnish with the green part of spring onions (scallions) and sesame seeds. Serve as a main or side, alongside the protein or other dishes of your choice. Enjoy!
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
Keep any leftover spicy rice noodles in an airtight container in the fridge for up to 3 days. You can eat leftovers cold, at room temperature, or reheat them using a microwave or stovetop.
This dish may be freezer-friendly, though it isn’t something I’ve tried. Rice noodles freeze well, though the texture of the veggies may change.
Useful Recipe Notes & Variations
- Asian Noodles: I used thin rice noodles, but feel free to use your favorite vegan noodles of choice (regular, gluten-free, or grain-free)—ramen noodles, ribbon noodles, udon noodles, buckwheat (soba), or even linguine, etc.
- A low-carb Option: You could use butternut squash or zucchini noodles in place of the above options.
- The Vegetables: Feel free to add more veggies to your spicy noodles dish. Carrot, cabbage, broccoli, snow peas, baby corn, Mushrooms, eggplant, bok choy, etc. I love using up whatever leftover veggies I have available at the time.
- Protein: If you want to include some extra protein, you could add some baked tofu or your favorite meat alternative. Check out my Teriyaki Tofu for inspiration/instructions.
- The Spice: Feel free to adjust the spice levels according to your taste. Add extra Sriracha sauce, chilies, and/or red pepper flakes when serving for more heat and reduce each for less heat. Although not a ‘traditional option,’ you could also add some of your favorite vegan cheese or a little coconut milk to help mellow the flavor.
- The Oil: Use the oil of your choice. Sesame oil can add a lot of additional flavor, though many oils work well with these chilli garlic noodles.
- You could add a small handful of chopped peanuts or cashews for added flavor and crunch.
- You could top with Thai basil or Cilantro for more Thai flavor.
Related Vegan Asian Recipes
- Asian Vegetable Stir-Fry Noodles
- The Best Peanut Butter Noodles
- Creamy Vegan Ramen
- Kung Pao Cauliflower Recipe
- Chinese Garlic Sauce
- Homemade Hoisin Sauce Recipe
If you give this spicy Sriracha noodles recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
- 8 oz (225 g) rice noodles (*see notes)
- 1 tbsp oil
- 1 tbsp ginger fresh, grated
- 3-4 garlic cloves minced
- 2 sweet red peppers chopped
- 1 hot red chili pepper minced
- 3 spring onions chopped
- 1/4 tsp smoked paprika optional
- Salt and black pepper to taste
- 3 tbsp (60 g) tomato paste
- 1 tbsp Sriracha or less/more to taste
- Cook rice noodles (or your favorite noodles) in salted water until al dente (make sure to not overcook them). Drain.
- Heat oil in a skillet and sauté garlic and ginger over medium heat for about 1 minute, stirring frequently. Add hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Also, stir in tomato paste and Sriracha.
- To make the sauce, simply add all sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.
- Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.
- Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.
- Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.
- Noodles: I used thin rice noodles, however, you can use your favorite noodles, for example, ramen noodles, udon noodles, soba noodles, linguine, etc.
- Veggies: You can add more vegetables like carrot, cabbage, broccoli, snow peas, etc.
- Protein: Add baked tofu for additional protein, if desired. Check out my Teriyaki Tofu Recipe for instructions.
- Check out the step-by-step photos and recipe tips in the blog post.
- The recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
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