Sriracha Noodle Bowl

This Sriracha Noodle Bowl is a vibrant and flavorful vegan dish that combines the bold heat of Sriracha with the freshness of vegetables and the comfort of pasta. Perfect for a quick weeknight dinner, this bowl is both satisfying and nutritious.

Ingredients

• Rice noodles - 200 grams
• Sriracha sauce - 3 tablespoons
• Coconut milk - 200 ml
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Broccoli florets - 100 grams
• Green onions - 2, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Sesame oil - 1 tablespoon
• Salt - to taste

Steps

1. Prepare the rice noodles according to the package instructions. Drain and set aside.
2. In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the julienned carrot, sliced bell pepper, and broccoli florets to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
4. In a small bowl, mix together the Sriracha sauce, coconut milk, soy sauce, and lime juice.
5. Pour the sauce mixture into the skillet with the vegetables. Stir well to combine and let it simmer for 3-4 minutes.
6. Add the cooked rice noodles to the skillet, tossing everything together until the noodles are well coated with the sauce and heated through.
7. Serve hot, garnished with chopped green onions and fresh cilantro. Adjust salt to taste.

Nutrition

• Calories: 480
• Protein: 8 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables and ginger.
• High in fiber, which aids in digestion.

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