nutritional information

Per 1 1/2-cup serving:

  • Calories: 312
  • Protein: 11 g
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 48 g
  • Cholesterol: 58 mg
  • Sodium: 428 mg
  • Fiber: 3 g
  • Sugar: 7 g

Sriracha–Soy Sauce over Egg Noodles

Sriracha-Soy Sauce over Egg Noodles

Serves 4

30 minutes or fewer

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.
Sauce
  • ½ cup low-sodium soy sauce
  • 3 Tbs. toasted sesame oil
  • 2 Tbs. maple syrup
  • 2 Tbs. sriracha chile-garlic sauce
  • 2 Tbs. rice vinegar
  • 2 cloves garlic, minced (2 tsp.)
Noodles
  • 8 oz. thin egg noodles
  • 1 large carrot, peeled and grated
  • 6 green onions, finely chopped
  • 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.

June 2014 p.25

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comments

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

Lisa - 2014-08-17 00:58:09

Nice

Ravindran.K. - 2014-08-12 09:54:58

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

Fiona - 2014-08-12 01:45:21

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.

KKB - 2014-07-28 17:13:24

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

Jackie - 2014-07-02 00:05:51

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.

Nancy - 2014-06-30 04:18:20

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.

OjaiLisaG - 2014-06-25 23:43:26

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

Nicole hobson - 2014-06-25 02:52:16

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?

Leisa Schlenzig - 2014-06-24 14:39:35

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

Daley Eduvigen - 2014-06-23 21:29:13

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 :)

MDA - 2014-06-23 03:32:34

Amazing -- my family loved it.

Mary E. - 2014-05-23 00:37:47

Goood

Julia - 2014-05-17 03:17:13