Orange Chile Noodles
Infuse your weeknight dinner routine with bold, vibrant flavors by making Orange Chile Noodles, a mouthwatering fusion of sweet, tangy, and spicy. This easy-to-make dish features tender rice noodles coated in a luscious sauce made from fresh orange juice, soy sauce, and a kick of sambal oelek or sriracha. The sauce thickens beautifully with a simple cornstarch slurry, while aromatic garlic and ginger elevate the flavor complexity. Finished with crunchy roasted peanuts or cashews, fresh cilantro, and a sprinkle of red chile flakes for those who crave heat, this recipe is a perfect balance of textures and tastes. Ready in just 30 minutes, these noodles are a versatile option for a quick yet satisfying meal. Ideal for plant-based enthusiasts (just swap for vegan honey if needed) or anyone craving a restaurant-quality meal at home, these Orange Chile Noodles will keep your taste buds coming back for more!
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Recipe Information
Ingredients
- 8 oz Rice noodles (or spaghetti noodles)
- 1.5 cups Fresh orange juice
- 3 tablespoons Soy sauce
- 2 tablespoons Honey or maple syrup
- 1 tablespoon Rice vinegar
- 1 tablespoon Sambal oelek (chile paste) or sriracha
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 3 units Green onions, chopped (white and green parts)
- 0.25 cup Roasted peanuts or cashews, chopped
- 0.25 cup Cilantro leaves
- 0.5 teaspoon Red chile flakes (optional)
Instructions
Cook the rice noodles (or spaghetti noodles) according to package instructions. Drain, rinse with cold water, and set aside.
In a medium bowl, whisk together the orange juice, soy sauce, honey (or maple syrup), rice vinegar, sambal oelek (or sriracha), and sesame oil. In a small separate bowl, mix the cornstarch with water to create a slurry.
Heat a large sauté pan or wok over medium heat. Add a drizzle of sesame or neutral oil. Once hot, add the minced garlic and grated ginger. Cook for 1-2 minutes, stirring, until fragrant.
Pour the prepared orange sauce into the pan with the garlic and ginger. Stir in the cornstarch slurry and cook for 2-3 minutes, until the sauce thickens slightly.
Add the cooked noodles to the pan and toss them in the sauce until evenly coated. Cook for another 2-3 minutes to warm the noodles through.
Remove the pan from heat and toss in the chopped green onions, roasted peanuts (or cashews), and cilantro leaves. Sprinkle with red chile flakes if you want extra heat.
Serve the Orange Chile Noodles immediately, garnished with additional peanuts, cilantro, or green onions if desired.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 17.9 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
