Sriracha–Soy Sauce over Egg Noodles Recipe | Vegetarian Times Skip to main content

Sriracha–Soy Sauce over Egg Noodles

This sauce has just the right balance of spicy, salty, sour, and sweet. Use it as a dip for dumplings, or add it to any stir-fry. It also works great as a marinade for tofu.


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½ cup low-sodium soy sauce
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3 Tbs. toasted sesame oil
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2 Tbs. maple syrup
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2 Tbs. sriracha chile-garlic sauce
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2 Tbs. rice vinegar
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2 cloves garlic, minced (2 tsp.)

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8 oz. thin egg noodles
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1 large carrot, peeled and grated
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6 green onions, finely chopped
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3 Tbs. black sesame seeds


1. To make Sauce: whisk together all ingredients in small bowl.

2. To make Noodles: Cook egg noodles according to package directions, and drain. Toss egg noodles with grated carrot, green onions, and 5 Tbs. Sauce. Sprinkle with sesame seeds.

Nutrition Information: 

11 g
Total Fat: 
9 g
Saturated Fat: 
1 g
48 g
58 mg
428 mg
3 g
7 g
Serves 4

Comments on this Recipe


Amazing -- my family loved it.

Whoooo! Good but hot (spicy)!!! Think I will rachet the garlic siracha back by half. I had left over fettucini noodles so first marinated 12 of firm tofu (cubed) in one recipe of the sauce for a couple of hours. Pan fried the tofu cubes in hot grapeseed oil and removed from pan. Pan fried the left over fettucini noodles. added shredded carrots and 3 sliced green onions (tops included) added the saved marinade from tofu and a little bit more from a second recipe of sauce (prepared just in cased I needed it). So good but glad we had plenty of ice cold beer :)

Has anyone tried it with rice noodles to make it vegan?

I love the sound of this, am hoping I can substitute tamari for the soy sauce, and use rice noodles. I don't like maple syrup, can you taste the maple flavor? Any ideas for substitutes?

I would double the sauce. My teenagers loved it! It goes well with white wine.

Sounds and looks yummy! My daughter LOVES Sriracha on pretty much anything so I know this will be a big hit with her as well. Thanks for sharing the recipe and will give my review after I make it tonite.

Loved it! Doubled the sauce recipe(but didn't double the 2 Tbs Sriracha). Used 1 lb of fettucini, 2 carrots, 6 green onions. Also used half the sauce to marinate 2 packages of tofu that I had sliced into 16 rectangles. Pan fried the tofu. Took another reviewer's advice and pan fried the fettucini. I also stir-fried the carrots and green onions in the sauce before adding to the fettucini. Served the tofu on top. Sprinkled with sesame seeds. Makes 4 large servings.

Yummy. I'm not a great cook. Hubby does most of the cooking. This was easy and made me feel like a chef. I didn't change recipe and would do it exactly the same again. And hubby liked it especially the heat of cha sauce

I made it with spiralized veggies instead of noodles and used only half the Sriracha sauce and it was amazing. I want to eat this every day from now on. For the reviewer who asked about the maple: you cannot taste it, but you could probably sub another sweetening agent, as long as it wasn't TOO sweet. Tamari would be ok in place of soy sauce, or Braggs Aminos, even.

Leisa, you could probably substitute coconut nectar or agave syrup.


This is exactly like the spicy noodles I would get from the cold bar at Whole Foods. I love it! Thanks for the recipe!


I find myself going back to this recipe again and again as a great side dish that everybody enjoys. I normally double or triple the amount of carrots, often add green peas for less adventurous veggie eaters, today will be adding sugar snap peas. Note the recipe as written calls for use of only about half the sauce (5 Tbs). Therefore I usually halve the sauce ingredients (unless of course I'm doubling the recipe).

This was absolutely delicious! However, I will use less soy sauce next time and replace it with pasta water or no salt added veg broth. The sodium content of recipe was just too high for me.

My husbands favorite noodle dish! I love it too! I've made it a dozen times and it's always great.