Sweet and Spicy Noodles

Flavorful and savory Sweet and Spicy Noodles. It seems I can’t get enough noodles lately. Especially when they are tossed in this creamy sweet and spicy sauce. These noodles are paired with fresh carrots, red bell peppers, and topped with fresh cilantro and crushed red pepper. This recipe is super easy to whip up and only requires minimal ingredients.

TIPS WHEN MAKING YOUR NOODLE DISH

I used carrots and red bell peppers for this noodle dish. However, if you do not have those veggies anytype of other stir fry veggies will work.
Make sure not to overcook your carrots and red bell pepper. I first added my carrots to the pan and cooked them for 2 minutes. Then I added the red bell peppers and cooked them for an additional 2 minutes. I have found if you add them at once the bell pepper gets soft.
I used straight cut rice noodles for this dish. If you are not able to find rice noodles at your local grocery store you can use a type of linguine noodles as a substitute.
Adding peanut butter to the sauce gives it that creamy and naturally sweet flavor. Just make sure to really whisk the peanut butter well otherwise it will be clumpy.
What makes this sauce spicy is the crushed red pepper and sriracha. If you like it extra spicy add additional crushed red pepper and sriracha.
This sauce tends to have a thicker consistency. If you would like it to be thinner, I recommend adding vegetable broth to the sauce.
The noodles will soak up the sauce really quickly. So I recommended tossing your noodles with half of the sauce and then drizzling the rest of the sauce on top right before you eat it.

I used half of the package of rice noodles which was 4.4 ounces of noodles. This serving if for 2 adults. If you want to use the whole page of rice noodles just make sure to double the sauce recipe. You will notice the noodles will soak the sauce right up!

These sweet and spicy noodles can be diversified by using it in multiple different dishes. Instead of tossing it with rice noodles make quinoa, white rice, or brown rice and drizzle the sauce on top before eating.

I used carrots and red bell peppers for this noodle dish. However, if you do not have those veggies I would recommend using these instead:

Broccoli

Snap Peas

Bok Choy

Cabbage

Celery

Green or Yellow Bell Pepper

These Sweet and Spicy Noodles are:

Spicy

Savory

Homemade

Easy to make

Bursting with flavor

Have leftovers? Store these noodles in an airtight container for up to 3 days. Just keep in mind, since this recipe calls for wholesome ingredients without any added preservatives it will not store longer than 3 days without going bad.

When you make this Sweet and Spicy Noodles I would love it if you would snap a photo of your dish and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Servings: 2
Time: 30 minutes
Difficulty: easy
Print

These noodles are paired with fresh carrots, red bell peppers, and topped with fresh cilantro and crushed red pepper. This recipe is super easy to whip up and only requires minimal ingredients.

Ingredients

1 Tbsp oil, I used sesame oil
1 large red bell pepper, julienne
1 large carrot, julienne

Sauce

1 tsp ginger, grated
2 cloves of garlic, minced
3 Tbsp hoisin sauce
3 Tbsp sriracha
1 Tbsp rice wine vinegar
2 Tbsp peanut butter
½ tsp crushed red pepper, add more for additional heat
2 Tbsp vegetable broth (optional), for thinning

Noodles

½ package of rice noodles ( 4.4 oz), cooked according to the back of the package.

Directions

In a medium bowl combine all of the sauce ingredients together and whisk until smooth and creamy. To thin the sauce add vegetable broth and whisk once more. Set sauce aside.
Heat a large pan or wok on medium heat. Once hot, add the oil and carrots and cook for 2 minutes. Add the red bell pepper and cook for an additional 2-3 minutes, stirring occasionally.
Add your cooked rice noodles and half of the sauce with your carrots and red bell pepper. Toss until all of your noodles are covered.
Divide your Sweet and Spicy Noodles in your bowls. Drizzle the rest of the sauce on top of your noodles. Garnish with fresh cilantro, chopped peanuts, crushed red pepper, and sesame seeds.
When properly stored this dish will last up to 3 days in the refrigerator.

Make it Your Own

If you like extra spicy foods add additional sriracha and crushed red pepper.
If you would like your sauce to be thinner add a little bit of vegetable broth to thin it out.
The noodles will soak up the sauce really quickly. So I recommended tossing your noodles with half of the sauce and then drizzling the rest of the sauce on top right before you eat it.