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For the Spicy Sriracha Noodle Soup, you will need a few key items: - 4 cups vegetable broth - 200g rice noodles - 1 tablespoon sesame oil - 1 onion, thinly sliced - 3 cloves garlic, minced - 1 inch ginger, grated - 2 carrots, julienned - 1 red bell pepper, thinly sliced - 2 cups baby spinach - 3 tablespoons Sriracha sauce (adjust to taste) These ingredients create a warm, flavorful base. The vegetable broth gives the soup depth. Rice noodles add a nice texture, soaking up the broth. Sesame oil provides a rich flavor, while onion, garlic, and ginger boost the aroma and taste. Carrots and red bell pepper bring color and crunch. Spinach adds nutrients and a fresh taste. To make this dish even better, use these seasonings and garnishes: - 2 tablespoons soy sauce - 1 teaspoon lime juice - Fresh cilantro for garnish - Lime wedges for serving Soy sauce adds umami, while lime juice brightens the dish. Fresh cilantro gives a nice herbal note. Lime wedges are perfect for squeezing over the soup before eating. These flavors work together to create something truly special. Each bite will be a burst of flavor. Start by heating sesame oil in a large pot over medium heat. Add the thinly sliced onion and sauté it until it turns translucent, about five minutes. Next, stir in the minced garlic and grated ginger. Cook for another minute until you smell their wonderful aroma. Then, add the julienned carrots and thinly sliced red bell pepper. Sauté these for about five minutes. You want them to soften but not lose their crunch. Now, pour in the vegetable broth and bring it to a simmer. Once it bubbles, add the rice noodles. Cook them according to the package instructions, usually around four to five minutes. Keep an eye on them! You want them tender but not mushy. Check their doneness by tasting a noodle. After the noodles are cooked, stir in the baby spinach, Sriracha sauce, soy sauce, and lime juice. Allow this to cook for an extra two minutes. The spinach will wilt nicely in the hot broth. Taste the soup and adjust the spice level by adding more Sriracha if you like it spicier. Don't forget to remove the pot from heat! Serve your soup hot, garnishing it with fresh cilantro and lime wedges on the side for that perfect finish. How to adjust the spice level To change the spice level, start with 3 tablespoons of Sriracha. Taste the soup before adding more. If you want it spicier, add a bit more Sriracha. For less heat, use less Sriracha. You can also add a teaspoon of sugar to balance the heat. Suggested cooking times for crisp vegetables For crisp vegetables, cook carrots and bell pepper for about 5 minutes. This keeps them crunchy. Add the spinach last, cooking for just 2 minutes. This way, it stays bright and fresh in the soup. Best accompaniments for Spicy Sriracha Noodle Soup Serve your soup with lime wedges on the side. Fresh cilantro also adds flavor and color. You can pair it with crusty bread or a light salad. This balances the heat and makes the meal complete. Ideal serving temperature Serve the soup hot, around 160°F (71°C). This keeps the flavors strong. If it cools down, the taste changes. Enjoy it right after cooking for the best experience. {{image_2}} You can easily change the rice noodles if needed. Try using udon or soba noodles. Both add unique textures and flavors. For a gluten-free option, use rice vermicelli. These swaps keep the dish light and tasty. When it comes to vegetables, feel free to mix it up. Zucchini and mushrooms work great in this soup. You can also add broccoli or snap peas for a crunch. Just remember to adjust cooking times to keep them crisp. Want to add some protein? Tofu is a great choice. Use firm tofu and cube it. Sauté it in the pot before adding the broth. This gives it a nice, golden crust. Chicken is another option. Cut it into small pieces. Cook the chicken in the pot until no longer pink, then add the broth. Shrimp is also quick and easy. Just toss in raw shrimp when you add the noodles. They cook fast and add an amazing flavor. Keep in mind that cooking times may change slightly. Always check your added protein for doneness. Enjoy your delicious, spicy Sriracha noodle soup! To store leftovers safely, cool the soup first. Use a clean container with a lid. Pour the soup into the container and seal it tightly. This helps keep out air and bacteria. The soup will last in the fridge for up to three days. Make sure to label the container with the date. To reheat the soup, use a pot on medium heat. Stir often to prevent sticking. You can also use the microwave. Just heat in short bursts, stirring in between. This keeps the noodles from getting too soft. After reheating, serve the soup hot. Add fresh cilantro and lime wedges for extra flavor. Enjoy your meal! Sriracha sauce is a spicy condiment. It has a mix of red chili peppers, vinegar, garlic, sugar, and salt. This blend gives it a sweet and spicy kick. The heat comes mainly from the red chilies. The vinegar adds tanginess, while the sugar balances the spice. Yes, you can make this soup vegan! Use vegetable broth, rice noodles, and fresh veggies. Omit any animal products. Instead of soy sauce, you can use tamari for a gluten-free option. This way, the soup remains full of flavor and plant-based. The spice level can vary based on how much Sriracha you add. The soup is spicy but not overwhelming. You can start with three tablespoons of Sriracha. Taste it and add more if you want more heat. Adjusting the spice lets you enjoy the soup just how you like it! This Spicy Sriracha Noodle Soup is easy to make and full of flavor. We started by sautéing aromatic vegetables before cooking the noodles in a rich broth. You learned how to adjust spice levels and swap ingredients to fit your taste. In conclusion, this soup warms you up and satisfies your cravings. Try making it with different veggies or proteins to keep meals fresh. Enjoy your cooking adventure, and don’t forget to share your creations!

Spicy Sriracha Noodle Soup

Savor the bold flavors of Spicy Sriracha Noodle Soup with this quick and easy recipe! Packed with fresh vegetables and the perfect kick of Sriracha, this delectable dish is ready in just 30 minutes. Ideal for a cozy dinner, it's a must-try for noodle lovers. Click to explore the full recipe and transform your mealtime into a spicy sensation that will warm your soul!
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Ingredients
  

4 cups vegetable broth

200g rice noodles

1 tablespoon sesame oil

1 onion, thinly sliced

3 cloves garlic, minced

1 inch ginger, grated

2 carrots, julienned

1 red bell pepper, thinly sliced

2 cups baby spinach

3 tablespoons Sriracha sauce (adjust to taste)

2 tablespoons soy sauce

1 teaspoon lime juice

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a large pot, heat the sesame oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

      Add the julienned carrots and sliced red bell pepper to the pot, sautéing for about 5 minutes until they begin to soften.

        Pour in the vegetable broth and bring to a simmer.

          Once simmering, add the rice noodles and cook according to package instructions, usually around 4-5 minutes.

            Stir in the baby spinach, Sriracha sauce, soy sauce, and lime juice. Allow to cook for another 2 minutes until the spinach is wilted.

              Taste the soup and adjust the spice level by adding more Sriracha if desired.

                Remove from heat and serve hot, garnished with fresh cilantro and lime wedges on the side.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4