Soy Sauce & Sriracha Noodles w Onion, Peas & Thai Basil

Deliciously quick and so easy to make! This is one of my favourite dishes for when I’m in a rush, can’t be arsed cooking or to fix that noodle craving. For this recipe I used wholegrain rice vermicelli but you can use any noodles you want. I’ve found that this sauce to noodle ratio works perfectly but you could adjust the oil/sauce measurements depending on your preference. 1tsp of sriracha for 2 servings isn’t spicy at all, so if you’re looking for more of a kick then you could always squirt some on top of your noodles at the end. I add it to slightly thicken up the sauce and it has a lovely peppery taste that cuts through the oil. (Don’t add more sriracha to the sauce mix itself, otherwise it’ll become too thick and won’t absorb as nicely into the noodles). I used toasted sesame oil and dark soy sauce in my recipe but I’m sure any kind of oil and soy sauce will do. I deffo recommend using sesame though, as it adds a nutty flavour to the overall dish; which is absolutely divine! You could add anything you want to this and I’m sure it’ll taste amazing - check out my other recipe where I added oyster mushrooms, pak choi and spring onions. I’d love to see what flavour combos you come up with for this simple, yet effective dish! Tag me on IG or TikTok - @CeginKali

Good

% Daily Values based on a 2,000 calorie diet