Udon noodle bowls get a spicy twist with Sriracha and jalapeños
If you're like me and love a good, hot, spicy dish, then this is one seriously flaming recipe for you. Cooked udon noodles are tossed in an ultra-spicy and slightly sweet Sriracha sauce along with assorted fresh vegetables.
My husband and I love exploring ethnic recipes and getting creative. We both love fairly hot and spicy food and decided to try to make a sauce using Sriracha sauce for some udon noodles we had on hand. The end result was indeed one super-hot bowl of noodles, literally!
We also tossed in fresh vegetables we had, such as broccoli, onions, sliced peppers and cool cucumber. Not only are these noodles tasty, but they can be enjoyed both warm or chilled, and they make great leftovers.
Sriracha udon noodle bowls recipe
If you like to spice things up in the kitchen, then this sauce is the perfect balance of sweet and super spicy. You can also add chicken, beef or even tofu to this recipe for texture and extra protein.
For the Sriracha noodle sauce
- 4 tablespoons Sriracha hot sauce
- 1/4 cup low-sodium soy sauce
- 3 tablespoons sweet rice wine vinegar
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, minced or pressed
- 1 teaspoon freshly grated ginger root
- 3 tablespoons apricot preserves
- 1 lime, juiced and zested
- Salt and pepper, to taste
For the udon noodles
- 1 (16 ounce) package udon noodles
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1/4 cup minced red onion
- 1 small cucumber, sliced or shredded
- 1 small handful fresh cilantro, chopped
- Fresh jalapeño pepper slices, for garnish (optional)
- In a small bowl, combine all the ingredients for the sauce.
- Mix well, and let sit for 30 minutes to allow the flavors to develop.
- Fill a pot with water, and bring to a boil over high heat.
- Add the udon noodles, and cook as directed on the package. Once cooked, drain the noodles, and set them aside.
- Reduce the heat to medium, and add the sesame oil and broccoli. Lightly cook 3 to 4 minutes or until the broccoli has softened to desired taste.
- Add the cooked noodles back into the pot with the broccoli. Pour the Sriracha noodle sauce over the top, and gently toss using tongs until the noodles are warm.
- Divide among serving bowls, and top with red onion, cucumber and cilantro. (If desired, garnish with jalapeño slices.)
- Enjoy warm or chilled. Store remaining noodles in an airtight container in the refrigerator.