Sweet Hot Asian Noodle Bowl
Dive into bold, crave-worthy flavors with this Sweet Hot Asian Noodle Bowl, a vibrant fusion of sweet, spicy, and savory notes that’s perfect for a quick yet satisfying meal. Centered around tender rice noodles and colorful stir-fried veggies like julienned carrots, crisp sugar snap peas, and red bell peppers, this dish bursts with freshness and crunch. Tossed in a zesty sauce made from soy, hoisin, sriracha, honey, and rice vinegar, it delivers the perfect harmony of umami and heat. Finished with a sprinkle of cilantro, green onions, crushed peanuts, and optional chili flakes, each bowl is a textural masterpiece. Ready in just 25 minutes, this recipe is a fantastic choice for busy weeknights, offering a restaurant-quality experience without ever leaving your kitchen. Enjoy it warm with a squeeze of fresh lime for an extra zing!
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Recipe Information
Ingredients
- 8 ounces rice noodles
- 2 tablespoons sesame oil
- 3 count garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 cup carrots (julienned)
- 1 count red bell pepper (thinly sliced)
- 1 cup sugar snap peas
- 3 count green onions (sliced)
- 0.25 cup cilantro leaves
- 0.25 cup crushed peanuts
- 0.5 teaspoon red chili flakes (optional, for garnish)
- 2 count lime wedges
Instructions
Bring a large pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha, honey, and rice vinegar to create the sauce. Set aside.
Heat a large skillet or wok over medium heat and add the sesame oil. Once hot, add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Increase the heat to medium-high and toss in the carrots, red bell pepper, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Add the cooked rice noodles to the skillet or wok, and pour the sauce over the top. Toss everything together to coat the noodles and vegetables evenly, cooking for an additional 2-3 minutes.
Remove from heat and divide the noodle mixture into bowls.
Top each serving with sliced green onions, cilantro leaves, crushed peanuts, and a sprinkle of red chili flakes (if desired). Serve with lime wedges on the side for an added burst of freshness.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3989 mg | 173% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 73.3 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2061 mg | 44% | |
*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.
