Best Asian Sweet And Spicy Noodles Vegetarian Recipes

20 MINUTE SWEET AND SPICY NOODLES

20 Minute Sweet and Spicy Noodles image

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!

Provided by Tracy

Time 20m

Number Of Ingredients 13

Ingredients

16 oz linguine rice noodles (or regular pasta)
3 tablespoons soy sauce
3 tablespoons hoisin
4 tablespoons honey
2 teaspoons chili garlic sauce
2 -3 cloves garlic, minced
1/8 - 1/4 teaspoon red pepper flakes (to taste)
1/4 cup sesame oil*
2 cups shredded carrots (approximately 2 large)
1 cup roasted, salted peanuts
1/2 cup fresh cilantro, chopped
2 tablespoons green onion, chopped
Sriracha to taste

Steps:

Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes.
Meanwhile, prep your veggies / garnishes. In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, and red pepper flakes.
A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat. Add garlic and cook for 30-60 seconds. Be sure it doesn't burn! Add sauce and stir.
When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated.
Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!

Nutrition Facts : Carbohydrate 88 g, Protein 11 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 990 mg, Fiber 5 g, Sugar 16 g, Calories 584 kcal, ServingSize 1 serving

ASIAN SWEET AND SPICY NOODLES (VEGETARIAN)

Asian Sweet and Spicy Noodles (Vegetarian) image

This is great either hot, warm or even cold, so you can make ahead and chill then take to work or a picnic! dark sesame oil only for this and refrigerate your sesame oil after opening, adjust all amounts to taste. To make this into a main meal add in some cooked shrimp or chicken. You will LOVE the pasta dish!

Provided by Kittencalrecipezazz

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3/4 cup rice wine vinegar
1/3 cup low sodium soy sauce
1/3 cup honey
1 1/2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil
1 1/2 tablespoons asian chili-garlic sauce
1 lb cooked spaghetti (measure 1 pound before cooking and cooked only to al dente)
2 tablespoons vegetable oil
1 (15 ounce) can cut baby corn, drained
1 (8 ounce) can sliced water chestnuts, drained
1 large red bell pepper, seeded and sliced
1 1/2 cups frozen peas, cooked
3 green onions, finely chopped
salt and black pepper
peanuts or sesame seeds

Steps:

Place the cooked spaghetti in a large bowl and toss with 2 tablespoon oil to prevent sticking.
In a bowl whisk/stir together the rice wine vinegar, soy sauce, honey, ginger, sesame oil and chili garlic sauce then pour over the cooked pasta; toss to combine.
Add in the baby corn, chestnuts, bell pepper, peas and green onions; season with salt and pepper; toss to combine.
Sprinkle with peanuts or sesame seeds.
Serve hot, warm or cold.

Nutrition Facts : Calories 389.2, Fat 11.1, SaturatedFat 1.6, Sodium 515.6, Carbohydrate 66.6, Fiber 6.5, Sugar 23.3, Protein 10.1