Sweet and spicy honey sriracha noodles are the perfect weeknight meal starter! Ready in just 15 minutes using a few pantry staples, they are gently spicy and perfect for stir-fries.
If you like sriracha, this recipe is for you! Better yet, if you love a good sweet and spicy combo, you'll love these Honey Sriracha Noodles.
We make stir-fries more often than any other dish at my house, and I love making my own homemade stir-fry sauces. I was testing out this sriracha tofu sheet pan meal and decided to use that sauce with noodles, and yum, it was a success!
This honey sriracha sauce is the perfect balance of sweet, spicy, tangy, and easy to throw together. Its not overly spicy, but you can definitely adjust ingredients as needed.
I like to pair sriracha noodles with steamed broccoli and salt & pepper tofu for a simple but satisfying weeknight meal. This is the perfect recipe to keep on hand for when you want a flavorful and versatile dinner recipe!
Jump to:
How spicy is this dish?
Spice tolerance is definitely a personal thing, so it's hard to say exactly.
I think these sriracha noodles are medium spicy, as someone who grew up not eating a ton of spicy food and now adds hot sauce to a lot of dishes.
If you don't like spicy food this may not be the dish for you, because the sriracha flavor is the backbone of the dish.
Ingredients
- Sriracha: While Huy Fong is my favorite, it's facing a lot of shortages these days. Any store-brand or sriracha alternative works here. Chili garlic sauce, harissa, or sambal oelek are good options if you can't find any sriracha at all.
- Honey: Adds sweetness, of course! Adjust to taste.
- Rice vinegar and lime juice add acidity and balance out the sweetness from the honey. I recommend fresh lime juice. One lime typically yields 1-2 tablespoons of juice.
- Noodles: I like to use Pad Thai noodles, which are basically just rice noodles. Any variety of noodle works.
- Vegetable broth: This stretches the sauce out. I usually use Better than Bouillon to make broth because it's budget-friendly and flavorful.
- Corn starch: This thickens the sauce.
Top tips
- Acidity and sweetness cut back on the spiciness of the sriracha. Add additional lime juice, rice vinegar, or honey if the sauce is too spicy, or increase the amount of vegetable broth to dilute the sauce.
- This recipe makes about ¾ cup of honey sriracha sauce. The noodles are not overly sauced. If you prefer noodles dripping with sauce, I recommend doubling the honey sriracha sauce.
- This sauce is also great on proteins or on air-fryer cauliflower wings. It's a very versatile recipe!
- Other vegetables to add: Frozen veg like edamame, peas, or cauliflower. These noodles are also great with pan-fried peppers and mushrooms.
- Check out my sweet and spicy harissa tofu or marinated baked tofu for an easy-to-add protein that doesn't require an air fryer.
Storage tips
Leftover noodles typically stick together, so I recommend drizzling them with a bit of oil either before or after adding the sriracha sauce. This makes it a lot easier to portion out the sriracha noodles after chilling.
If reheating on the stovetop, I recommend adding a splash or two of vegetable broth to loosen up the noodles.
More delicious stir fries
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Honey Sriracha Noodles
Ingredients
Sriracha Noodles
- 8 ounces rice noodles or noodles of choice
- 1 teaspoon cooking oil such as canola or avocado
- 3 tablespoons sriracha
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon lime juice from one lime
- ¼ cup vegetable broth
- 1 teaspoon corn starch plus 1 teaspoon water
Optional serving ideas
- 1-2 crowns broccoli
- 14 ounce block extra-firm tofu
- 1-3 teaspoons canola oil or another cooking oil
- 1 tablespoon nutritional yeast
- ½ teaspoon black pepper adjust to taste
- ¼ teaspoon kosher salt adjust to taste
Instructions
For the noodles
- Cook the rice noodles in a well-salted pot of boiling water until al dente. Drain and toss with a small amount of oil to keep the noodles from sticking together.
- In a small saucepot, whisk together the sriracha, honey, rice vinegar, soy sauce, lime juice, and vegetable broth. Taste for seasonings and adjust as needed. For more spice, add 1 tablespoon sriracha at a time. For more sweetness, add 1-2 teaspoons honey at a time.
- Bring to a simmer over medium-high heat. In a small container, whisk together 1 teaspoon corn starch and 1 teaspoon water to form a cornstarch slurry. Add this to the sauce and reduce heat to a gentle simmer over low heat.
- Simmer, whisking occasionally, until thickened. This will take just 2-3 minutes. For a thicker sauce, repeat the corn starch slurry. For a thinner sauce, add an extra splash of vegetable broth.
- Toss the noodles with the sauce. Serve with steamed broccoli and air fryer tofu for a complete meal.
For the complete meal
- Steam broccoli until vivid green and tender. I use a steamer basket over 1 inch of simmering water, but a fine mesh sieve with a lid fitted on top also works. Season with salt and pepper, to taste.
- Press the tofu for 5 minutes with a tofu press or by wrapping it in paper towels and weighing it down with something heavy, like a cast iron skillet.
- Tear the tofu into bite-sized pieces. In a mixing bowl, whisk together 1 teaspoon oil, 1 tablespoon nutritional yeast, ½ teaspoon black pepper, and ¼ teaspoon salt (can adjust to taste as needed.) Toss the tofu in the seasonings and add more oil as needed to fully coat the tofu.
- Transfer the tofu to the air fryer rack. Air fry at 375F for 15-20 minutes, or until crisp and golden. Serve the broccoli and tofu with the noodles.
Notes
- This is a light sauce. For super saucy noodles, I recommend doubling the sauce recipe.
- Sriracha: I know there has been a shortage of sriracha over the past couple of years. I used a store-brand version and it's not as good as Huy Fong but it does the trick. This recipe should also work with harissa, garlic chili sauce, and sambal oelek. Just make sure to start with a small amount and add slowly, as spiciness varies widely from brand to brand.
- The sriracha sauce is spicy but not overwhelmingly spicy. If you're not a big fan of spicy food this may not be a great recipe for you. The sriracha can be decreased to 2 tablespoons, and the other ingredients can be increased to contrast the spice. Feel free to experiment with the sauce!
- The tofu and broccoli are optional but this is how I usually make the meal. If you don't have an air fryer, I recommend this marinated baked tofu or you can just add edamame.
Comments
No Comments