Spicy Sriracha Noodles

  • 1 teaspoon olive oil
  • 6 spring onions, finely diced
  • 1 red bell pepper, sliced
  • 1 carrot, peeled into ribbons
  • 2 teaspoons sesame seeds for sprinkling
  • 1 handful chopped parsley for sprinkling
  • 2 nests wholegrain noodles
  • Protein of choice (I used tofu here)
  • 3 tablespoons sriracha
  • 2 tablespoons reduced salt soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon of peanut butter or seed butter
  • 1 teaspoon squeezy garlic
  • 1 teaspoon squeezy ginger
  • 4 tablespoons hot water to thin the sauce
  1. Cook your protein of choice and the noodles according to instructions.
  2. Whilst the noodles and protein cook, prepare your vegetables and sauce by whisking together the sriracha sauce, soy sauce, vinegar, maple syrup, nut or seed butter, garlic, ginger and 3-4 tablespoons water in a jug until well combined.
  3. In a frying pan, heat the olive oil over a medium heat and add the veg and cooked protein for 5 minutes.
  4. Add the sauce and noodles and toss together until well combined, before sprinkling with sesame seeds and parsley to serve.

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