Singapore Rice Noodles with Peanuts and Sriracha
Serve up a quick, flavorful meal with these vibrant Singapore Rice Noodles, packed with crunchy vegetables, creamy peanut butter, and a hint of sriracha heat. This easy, vegetarian recipe is perfect for a midweek dinner or a light but satisfying meal that will leave you craving more.
Introduction
Singapore Rice Noodles with Peanuts and Sriracha offer a delightful combination of savory, spicy, and fresh flavors, all wrapped in a quick and simple recipe. Light, yet hearty, this dish is a fantastic way to enjoy vegetables while indulging in the satisfying crunch of peanuts. The heat from sriracha balances perfectly with the richness of peanut butter, creating a noodle dish thatβs both vibrant and comforting.
Not only is this recipe a treat for your taste buds, but itβs also an ideal meal for those seeking a vegetarian dish full of flavor. Whether you’re preparing a meal for yourself or for loved ones, this recipe promises a satisfying, nutritious dinner in under an hour.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Rice Noodles (Flat) | 300 grams |
| Broccoli, cut into florets | 200 grams |
| Red Bell Pepper (Capsicum), sliced | 1 |
| Onion, sliced | 1 |
| Garlic, finely chopped | 3 cloves |
| Ginger, grated | 1 inch |
| Sriracha Sauce | 1 tablespoon |
| Dark Soy Sauce | 1 teaspoon |
| Peanut Butter | 1 tablespoon |
| Bean Sprouts | 1/4 cup |
| Lemon Juice | 1 tablespoon |
| Coriander (Dhania) Leaves, chopped | 2 sprigs |
| Salt and Pepper | To taste |
| Extra Virgin Olive Oil, for cooking | 1 tablespoon |
Preparation & Cooking Instructions
-
Cook the Rice Noodles:
Begin by bringing a large pot of water to a boil. Add the rice noodles and cook them until soft, about 5-7 minutes. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Toss them with a tablespoon of olive oil to keep the noodles from sticking together. Set them aside. -
Stir-Fry the Vegetables:
Heat 1 teaspoon of olive oil in a large wok over high heat. Add the sliced onion, red bell pepper, broccoli florets, ginger, and garlic. Stir-fry the vegetables for about 7-8 minutes until they become tender and slightly browned on the edges. -
Prepare the Sauce:
In a small bowl, whisk together the sriracha sauce, lemon juice, dark soy sauce, and peanut butter until smooth and well-combined. Set the sauce aside. -
Combine the Noodles and Sauce:
Once the vegetables are cooked, add the reserved noodles into the wok. Pour the prepared sriracha-peanut sauce over the noodles and toss everything together until the noodles are evenly coated in the sauce. -
Add Final Ingredients:
Stir in the bean sprouts, and season with salt and pepper to taste. Mix everything together and heat on medium until everything is well combined and heated through. -
Finish and Serve:
Remove the wok from the heat and stir in the freshly chopped coriander leaves. Serve the Singapore Rice Noodles warm for a light yet flavorful meal.
Allergen Information
This dish contains peanuts and soy, which are common allergens. It can be made gluten-free by substituting the soy sauce with a gluten-free soy sauce alternative and checking that the rice noodles are certified gluten-free. Additionally, ensure that the sriracha sauce does not contain any hidden gluten or allergens if substituting with other hot sauces.
Dietary Preferences
- Vegetarian: This recipe is entirely plant-based, making it suitable for vegetarians.
- Vegan: To make this dish vegan, replace the honey in the sriracha sauce (if any) with maple syrup or agave nectar and ensure the peanut butter is free from added sugars or dairy ingredients.
- Gluten-Free: Use gluten-free soy sauce or tamari sauce to make this dish suitable for gluten-free diets.
Advice & Tips
- Noodle Texture: If you prefer your noodles with a firmer bite, reduce the cooking time slightly.
- Peanut Butter: For a smooth sauce, use creamy peanut butter. If you want an extra crunch, opt for chunky peanut butter for added texture.
- Sriracha Heat: Adjust the amount of sriracha based on your heat preference. Add more for extra spice or less for a milder dish. You can also substitute sriracha with a milder hot sauce for a gentler flavor profile.
- Vegetable Variations: Feel free to customize the vegetables in this dish. Carrots, snap peas, or bok choy can be added or swapped out for a unique twist on this recipe.
- Meal Prep: This dish holds up well in the fridge for up to two days, making it perfect for meal prep. Simply reheat and enjoy!
Conclusion
Singapore Rice Noodles with Peanuts and Sriracha is a vibrant, flavorful dish that comes together quickly, making it a perfect choice for busy weeknights. Whether you’re looking for a satisfying vegetarian dinner or craving something light yet indulgent, this recipe offers everything you need in one bowl. The balance of heat from sriracha, richness from peanut butter, and crunch from fresh vegetables creates an irresistible combination thatβs sure to become a staple in your dinner rotation. Try pairing it with a tangy vegetarian Thai curry for a well-rounded, delicious meal. Enjoy every bite!
