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Vegan Sriracha Noodles

SERVES 1 | FINISH IN 30 minutes

Inspired by Korean Japchae noodles, Vegan Spicy Sriracha Noodles have a mix of peppers, mushrooms, carrots, spinach, and red onion, and a sauce made out of soy sauce, sriracha, sugar and sesame oil. This sweet, spicy and umami dish will have you craving more!

  • 1 package (14 oz.) Rice Noodles (thick or thin)
  • 2 tbsp. Sky Valley Sriracha Sauce
  • 3 tbsp. Tamari or Soy Sauce
  • 2 tbsp. Sugar
  • 3 tbsp. Sesame Oil, divided
  • 1 Medium Purple Onion, thinly sliced
  • 3 Garlic Cloves, minced
  • 1 Bell Pepper, julienned
  • 2 Carrots, julienned
  • 2 Scallions, sliced, plus more for serving
  • Sesame Seeds, for serving
Products you'll need
  1. Cook rice noodles according to package directions. Drain, rinse under cold water and set aside.
  2. In a large bowl, whisk together Sky Valley Sriracha Sauce, Tamari or Soy Sauce, Sugar and 1 tbsp. sesame oil. Add noodles, and stir well to combine, until all the noodles are coated.
  3. Preheat a wok or a large pan to medium heat. Add 2 tbsp. oil, onions and mushrooms. Saute for 2 minutes, stirring often.
  4. Add bell peppers and carrots, and saute for 2 minutes more.
  5. Add garlic, and saute for 1 minute. Remove the pan from the heat.
  6. Add spinach, and mix well, allowing the spinach to wilt from the heat.
  7. Add noodles with remaining sauce. Toss everything together to combine.
  8. Serve Sriracha Noodles immediately, topped with sesame seeds and scallions.

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