Soy Sauce & Sriracha Noodles w Oyster Mushrooms & Pak Choi

Deliciously quick and so easy to make! This is one of my favourite dishes for when I’m in a rush, can’t be arsed cooking or to fix that noodle craving. For this recipe I used wholegrain rice vermicelli but you can use any noodles you want. I’ve found that this sauce to noodle ratio works perfectly but you could adjust the oil/sauce measurements depending on your preference. 1tsp of sriracha for 2 servings isn’t spicy at all, so if you’re looking for more of a kick then you could always squirt some on top of your noodles at the end. I add it to slightly thicken up the sauce and it has a lovely peppery taste that cuts through the oil. (Don’t add more sriracha to the sauce mix itself, otherwise it’ll become too thick and won’t absorb as nicely into the noodles). I used toasted sesame oil and dark soy sauce in my recipe but I’m sure any kind of oil and soy sauce will do. I deffo recommend using sesame though, as it adds a nutty flavour to the overall dish; which is absolutely divine! You could add anything you want to this and I’m sure it’ll taste amazing - check out my other recipe where I added onion, peas and Thai basil. I’d love to see what flavour combos you come up with for this simple, yet effective dish! Tag me on IG or TikTok - @CeginKali

Good

% Daily Values based on a 2,000 calorie diet