Spicy Vegan Sriracha Dragon Noodles
Today we are making Spicy Vegan Sriracha Dragon Noodles! Dragon noodles are not for the faint of heart – this recipe combines spicy Sriracha in a salty sesame sauce, crunchy veggies and vegan chickpea egg for a delicious, vegan, gluten-free and soy-free vegan meal idea! This easy recipe for spicy noodles caters to all different diet restrictions, but is full of flavor and can be customized as per your liking. They also make great meal prep! Scroll on down for the full recipe with instructions, or click the Jump to Recipe button at the top of the page for a quick link.
Why You’ll Love These Spicy Vegan Sriracha Dragon Noodles
Flavor Explosion: If you’re a huge fan of spice, these dragon noodles are a quick and convenient dish that’s perfect for a noodle dish with high spiciness levels. It’s convenient to make, is great for meal prep and comes together easily in the kitchen. With a five-ingredient, simple sauce made of sriracha, sesame oil, coconut sugar, tamari and cornstarch, these noodles are coated in this delicious sauce that will leave you wanting to eat the whole batch!
Substitutions
Noodles: Whole wheat noodles are used in the recipe, but you can switch them out for white flour noodles instead. For a gluten-free noodle, choose any gluten-free noodle substitute. You can use rice noodles, chickpea noodles or another type of noodles.
Besan: This is the base for the vegan cooked egg. Substitute with chickpea flour. Sometimes, besan and chickpea flour may be used interchangeably by name, but they are not the same thing. Although they are both coming from chickpeas, they are slightly different in texture.
Tamari: This is a lower sodium alternative to soy sauce. Soy sauce contains gluten because it derives from wheat, whereas tamari does not. If you’re aren’t looking for a gluten-free alternative, you can substitute regular soy sauce for the tamari. You may need to use slightly less of it to begin with, adding more as needed instead of the entire half cup to start. This is because soy sauce is saltier in flavor, so it may make the sauce too salty if using it in the same amounts as tamari.
Avocado Oil: Use olive oil, refined coconut oil or another neutral oil of choice. You can also use vegan melted butter instead.
Sriracha: Substitute with chili garlic sauce instead.
Coconut Sugar: Substitute with brown sugar instead of coconut sugar. Note that brown sugar is not be considered refined sugar-free. Some types of brown sugar are not 100% vegan due to being processed with bone char, even though there may not be any animal products in the sugar itself. For a 100% vegan sugar, coconut sugar would be the best option.
Cornstarch: Substitute with all-purpose flour, although the recipe will not be gluten-free. However, specifically all-purpose flour may be able to thicken up the sauce like cornstarch.
Spring Onions: Substitute with green onions instead.
Spicy Vegan Sriracha Dragon Noodles Recipe Notes
- Start with just 2 tbsp of sriracha as mentioned in the recipe card, adding more as desired after tasting.
- Reserving the pasta water, as described in the instructions, helps to maintain a smoother texture in the noodles. Don’t skip this step!
- Add in extra pantry staples such as your favorite protein, snow peas, a pinch of red pepper flakes, lime juice, peanuts, chopped fresh cilantro leaves on top or any other favorite add-in options!
More Recipes You’ll Love
If you make these Spicy Vegan Sriracha Dragon Noodles, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Spicy Vegan Sriracha Dragon Noodles
Equipment
- 2 Large Skillets
Ingredients
For the Noodles
- ½ 375g box whole wheat noodles cooked and drained, reserving 1 tbsp pasta water
- 2 tsp avocado oil
- 1 medium any color bell pepper sliced lengthwise
- 2 spring onions diced
- 1½ tsp fresh ginger minced
- ¼ cup vegan pasta sauce
- salt and pepper to taste
For the Egg
- ½ cup besan (gram flour)
- ½ cup water
- 1 tsp avocado oil
For the Sauce
- ¼ cup coconut sugar
- ½ cup tamari
- 2-4 tbsp sriracha start with 2 tbsp and add more as desired
- 2 tbsp sesame oil
- 2 tsp cornstarch
For the Topping
- white sesame seeds optional
Instructions
For the Egg
- In a medium bowl, whisk together the besan and water for the egg until a smooth batter forms.
- In a large skillet over medium heat, add the oil. Once the skillet is heated, add in the egg mixture, spreading it around like an omelette.
- Use a spatula to break up the egg as it cooks every minute, making it more like scrambled eggs versus an omelette.
- After a few minutes, the egg will be clumped up into pieces like scrambled eggs, and will look cooked versus just a yellow liquid.
For the Sauce
- In a medium bowl, whisk together all the sauce ingredients until smooth, starting with just 2 tbsp of the sriracha. Taste test and add more sriracha, as desired. Set aside.
For the Noodles
- Cook the noodles to al dente, according to the package directions. Drain the water once cooked, setting aside 1 tbsp of the pasta water.
- In a large skillet over medium heat, add the avocado oil.
- Add the onions, ginger and green pepper. Stir for 1-2 minutes, until the green pepper and onions are softened.
- Stir in the pasta sauce, pasta water, salt and pepper to taste.
- Stir in the vegan egg, sautéing for another minute.
- Add the noodles into the skillet, stirring to coat with the sauce and egg mixture.
- Pour the prepared sauce over top of the noodles, stirring to combine.
- Sauté for another minute to incorporate all the ingredients.
- Turn off the heat and add the noodles to a dish. Garnish with optional sesame seeds. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
