Recipe By Roger Timm
Rating
Published Apr 2nd
Prep 10m Cook 10m Additional - Ready In 20m
Servings 5 servings Calories 270.3

Spicy egg noodles with sriracha and basil.

Recipe Ingredients

  • 1 (10 ounce) package egg noodles
  • 3 ½ tablespoons sriracha sauce
  • 1 tablespoon butter
  • 1 tablespoon peanut oil
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons dried basil
  • 1 teaspoon paprika
  • freshly cracked black pepper

Cooking Directions

  1. 1 Bring a pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to a bowl.
  2. 2 Stir sriracha sauce, butter, peanut oil, rice vinegar, basil, paprika, and black pepper together in the same pot over medium heat until sauce is smooth and heated through, 3 to 5 minutes. Add noodles to sauce and toss to coat. Cool before serving.

Nutrition Facts

  • Calories 270.3
  • Carbohydrate 42 g
  • Cholesterol 53.8 mg
  • Fat 7.6 g
  • Fiber 2.6 g
  • Protein 8.2 g
  • Saturated Fat 2.6 g
  • Sodium 473.1 mg
  • Sugar 1.1 g

Reviews

  1. Loved these! They were pretty spicy. I took another reviewers suggestion and added some kielbasa I had sliced and browned in olive oil to make it a meal.
  2. It was ok. Makes a nice quick lunch but a little too much of a kick for my taste even though I quite like spicy foods. I followed the recipe exactly as listed except I used fresh basil from the garden rather than dried. Would recommend cutting back on the amount of sriracha in this - Read more ...
  3. My husband was going to make spaghetti and just put sriracha on it and eat it with hot dogs. That sounded ok for a quick meal but I wanted something a bit more. I did a search on the internet for "sriracha spaghetti" and came across this recipe that used mostly ingredients I had on - Read more ...
  4. This was sooo good. You may need to adjust the amount of siracha or peanut sauce depending on your tastes. I didn't have peanut sauce and used toasted sesame seed oil instead; it was just as fantastic I might even prefer it that way. And if you want a quick dinner throw in some pieces - Read more ...
  5. Really amazing! I made it with slightly more sriracha than called for because apparently I'm a masochist and enjoy quite a kick:D
  6. I did not care for this.
  7. Ok so I made this exactly as written. It's waaay too hot. 3 Tbs of sriracha is overkill so the second time I made it I cut it down to 2 Tbs added more vinegar and butter. That made this a very tasty satisfying meal with some bite I really liked it.
  8. My girls and I made this for a quick lunch. We had some leftover chicken cutlets and broccoli that we chopped up and added in. Gave it a sprinkling of Parmesan cheese to finish. Only changes from the actual recipe were I used olive oil as I don't use peanut oil and I added some - Read more ...
  9. I do not eat noodles but my husband really enjoyed this! I made the recipe as-is except used whole wheat rotini and sesame oil (instead of egg noodles and peanut oil) as that's what I had on hand. I served this with grilled chicken and steamed broccoli. He said he is looking forward to having - Read more ...
  10. These are like a kicked up Asian-y version of buttered noodles and we LOVED them! I did adjust it a bit to suit our tastes but I still used all ingredients called for...I added more butter than called for (3 Tbsps.) only used 2 Tbsps. sriracha sauce added a bit of salt to taste and - Read more ...
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