Soy sauce + sriracha pasta + veggies


posted by on healthy, portions, quick, Vegetarian

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I’m often inspired by recipes that lend themselves to improvisation if you don’t have exactly everything on the ingredients list. For me, Vegetarian Times is one of those publications. It gives me inspiration or an idea to work from. Such was the case a couple of nights ago.

I saw the recipe for sriracha + soy sauce over egg noodles and I bookmarked it. I was sold the minute I saw the beautiful picture and although I knew I didn’t have every ingredient the recipe required, it sparked an idea for an easy, quick dish.

I literally had about half a cup of egg noodles left in the glass jar that sits on my countertop. I did not have maple syrup (see waffles aka reason why) but I knew I needed something to balance out the heat from the sriracha. Honey would do. I didn’t have sesame oil. Extra virgin olive oil would have to do. Rice vinegar? I never have it on hand, but red wine vinegar could work! I didn’t have any fresh veggies and ya’ll know I stock my freezer full of as many varieties as I can get my hands on. I had some frozen broccoli + a mix of cauliflower, carrots, asparagus and mushrooms. You get the point…

Here’s my take + what you’ll need. Serves 1

  • ½ cup egg noodles
  • soy sauce
  • sriracha sauce
  • extra virgin olive oil
  • honey or something to replace the maple syrup (brown sugar or agave would work nicely)
  • red wine vinegar (even white vinegar if you have it)
  • 2 cloves of garlic, minced
  • assorted frozen veggies (carrots, broccoli, asparagus…)

Boil your egg noodles according to package direction or to your liking.


soy sauce + sriracha mixture ready to go

Meanwhile, in a small bowl mix together your minced garlic, a splash or two of olive oil, soy sauce, a tablespoon or so of honey, sriracha to your liking (I used about 2-3 tablespoons), a small splash of red wine vinegar and mix well with a whisk. Set aside.

Meanwhile, steam your veggies in a microwave steamer or drop them in the boiling water with the pasta toward the end of the cook time (about half way through).

Drain the pasta and veggies, put back in the empty pot and pour your sauce over the top. Mix well + serve!

See the original recipe via Vegetarian Times here.
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