Spicy Sriracha Noodles Vegan Dragon Noodles

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.

Storing Instructions

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.

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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.