One-pot Sriracha Noodles

One-pot Sriracha noodles with veggies. These spicy, soupy, slurpy noodles were my quick and easy lunch today (I used gluten-free basmati rice spaghetti in place of regular egg noodles).

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Recipe

Soak the rice noodles in water for 15 minutes, then drain and set aside.

In a deep pan or Dutch oven, heat some coconut/sesame oil and sauté (lots of) chopped spring onion, ginger, garlic and red chilli flakes. Once the onions are soft, add julienned carrots, sliced mushrooms, sweet corn, salt, pepper and Sriracha sauce. Sauté for a few more minutes.

Add in hot vegetable stock (or sub with soup cubes and hot water) and stir well. Once the mixture reaches a boil, stir in the noodles and continue to cook on medium heat until they are soft.

Lastly, add in some chopped spinach, tamari/soy, vinegar, a touch of jaggery and chilli oil. Adjust all seasonings to taste, garnish with some chopped cilantro and spring onion greens.

You can also add some tofu, shredded chicken or a soft-boiled egg if you like.