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- 8 oz rice noodles - 3 tablespoons sesame oil (divided) - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons sriracha (adjust according to your spice preference) - 1 tablespoon rice vinegar - 2 teaspoons honey or maple syrup - 1 clove garlic, minced - 1 teaspoon fresh ginger, grated - 1 red bell pepper, julienned - 1 cup shredded carrots - 1 cup snap peas, trimmed - 4 green onions, chopped - 2 tablespoons sesame seeds - Fresh cilantro for garnish (optional) You can swap rice noodles for any noodle you like. Try using whole wheat or even zucchini noodles for a fresh twist. If you need a gluten-free option, tamari works great instead of soy sauce. Use agave syrup if you don't have honey or maple syrup. For the spicy kick, chili paste can replace sriracha. If you want more crunch, add nuts like peanuts or cashews. Always pick fresh veggies for the best taste. Look for bright colors and firm textures. When buying ginger, choose pieces that are smooth and plump. For garlic, select bulbs that are dry and firm. Fresh herbs like cilantro should feel vibrant and fragrant. If possible, shop at local farmers' markets for the tastiest and most seasonal options. To start, fill a large pot with water. Bring it to a rolling boil. Carefully add 8 ounces of rice noodles. Cook them according to the package instructions. You want them tender, but not mushy. Once cooked, drain the noodles. Rinse them under cold water to stop cooking. Set them aside in a colander. Next, grab a medium bowl. Combine 2 tablespoons of sesame oil, soy sauce, and 2 tablespoons of sriracha. You can use tamari for a gluten-free option. Add 1 tablespoon of rice vinegar, 2 teaspoons of honey or maple syrup, and 1 clove of minced garlic. Don’t forget 1 teaspoon of grated fresh ginger. Whisk everything together until it is smooth. Taste the sauce and add more sriracha if you like it spicier. Now, heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. Once it shimmers, add the julienned red bell pepper, shredded carrots, and snap peas. Stir-fry for about 3 to 5 minutes. You want the veggies to be bright and tender-crisp. After your veggies are ready, add the drained noodles to the skillet. Pour the sauce over the noodles and vegetables. Use tongs or a spatula to toss everything together. Make sure the noodles are coated well. Heat everything through for about 2 minutes. Finally, take the skillet off the heat. Fold in the chopped green onions. Sprinkle sesame seeds on top. If you like, add fresh cilantro for extra flavor. Serve the noodles in bowls. You can add more green onions and sesame seeds on top. Lime wedges on the side add a zesty touch. Enjoy your spicy sesame noodles! To make great noodles, start with rice noodles. You need 8 oz for this dish. Boil water in a large pot, then add your noodles. Cook them until they are tender but not mushy. This usually takes 4-6 minutes. Drain them well and rinse under cold water. This step keeps them from sticking. Let them sit in a colander. This way, they stay dry and ready for your sauce. Do you love heat? You can change the spice to fit your taste! The recipe calls for 2 tablespoons of sriracha. If you want it spicier, add more. Just remember, start with small amounts. You can always add more, but you can’t take it out. If you prefer less spice, use only 1 tablespoon. You can also try a milder sauce if you want a gentler flavor. Prep can be quick and easy. Chop your veggies while the noodles cook. Use a sharp knife for fast cutting. You can julienne the red bell pepper and shred the carrots in no time. Also, measure your sauce ingredients ahead of time. This helps you mix everything faster. Keep your workspace clean and organized. It makes cooking smoother and more fun! {{image_4}} You can boost your spicy sesame noodles with protein. Chicken, shrimp, or tofu work well. For chicken, slice it thin and cook it in the skillet before the veggies. If using shrimp, add them right after the veggies. Tofu can be cubed and pan-fried until golden. This adds flavor and makes your meal more filling. Change up the veggies based on what you like. Broccoli, bell peppers, or bok choy add color and crunch. You can also try mushrooms or zucchini for a different taste. Just make sure to stir-fry them until they're bright and tender. This keeps the dish fresh and exciting, letting you use what’s in your fridge. To make this dish gluten-free, swap the soy sauce with tamari. Tamari is a great choice and tastes just as good. Also, ensure your rice noodles are certified gluten-free. This way, everyone can enjoy the delicious flavors without worry. After you enjoy your spicy sesame noodles, store any leftovers in an airtight container. This helps keep the flavors fresh. Place the noodles in the fridge within two hours of cooking. They will stay good for about three to four days. If the noodles seem dry, add a splash of sesame oil or soy sauce to keep them tasty. To reheat the noodles, you can use a microwave or a skillet. For the microwave, place the noodles in a bowl. Add a little water or sauce to prevent drying out. Heat on medium for one to two minutes, stirring halfway. If using a skillet, heat a small amount of sesame oil over medium heat. Add the noodles and stir until hot, about three to five minutes. This method keeps the noodles from getting mushy. For easy meal prep, cook a double batch of these noodles. Divide the noodles and veggies into meal prep containers. Store the sauce separately to keep everything fresh. When you are ready to eat, simply mix the sauce in before reheating. This tip makes it easy to grab a tasty meal on busy days. You can also add extra veggies or protein to your meal prep for more variety. Yes, you can make these noodles ahead of time. Cook the rice noodles and store them in an airtight container. Keep the sauce and veggies separate. This way, they stay fresh. When you are ready to eat, just combine everything and heat it up. This method saves time and keeps flavors bright. If you need a sriracha substitute, try chili paste or hot sauce. You can also use red pepper flakes for some heat. If you want less spice, use sweet chili sauce or even ketchup. Adjust the amount based on your taste. Always start small and add more if needed. Yes, these noodles are great for meal prep. They store well in the fridge for up to three days. Just keep the noodles, sauce, and veggies separate until you are ready to eat. This keeps the noodles from getting soggy. For a quick meal, reheat everything together in a pan. Enjoy the taste of takeout at home! This blog post covered essential ingredients, step-by-step cooking, and helpful tips for making delicious rice noodles. You now know how to choose fresh ingredients, cook perfectly, and customize your dish. Plus, we explored storage methods and answered common questions. Experiment with protein and veggies that you enjoy. With all these tips, you’ll make tasty noodles that suit your needs. Enjoy your cooking journey!

Spicy Sesame Noodles Takeout Fakeout

Craving takeout? Whip up these Spicy Sesame Noodles at home for a delicious fakeout meal! With chewy rice noodles tossed in a savory sauce of sesame oil, sriracha, and fresh veggies, this recipe is quick and easy, perfect for any weeknight dinner. Enjoy a burst of flavor in just 25 minutes! Click through to discover the full recipe and transform your dinner routine today!
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Ingredients
  

8 oz rice noodles

3 tablespoons sesame oil (divided)

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons sriracha (adjust according to your spice preference)

1 tablespoon rice vinegar

2 teaspoons honey or maple syrup

1 clove garlic, minced

1 teaspoon fresh ginger, grated

1 red bell pepper, julienned

1 cup shredded carrots

1 cup snap peas, trimmed

4 green onions, chopped

2 tablespoons sesame seeds

Fresh cilantro for garnish (optional)

Instructions
 

Cook the Noodles: Fill a large pot with water and bring it to a rolling boil. Carefully add the rice noodles and cook them as per the package instructions until they are tender but not mushy. Once done, drain the noodles and rinse them under cold running water to stop the cooking process. Set them aside in a colander to ensure they are well-drained.

    Prepare the Sauce: In a medium-sized mixing bowl, combine 2 tablespoons of sesame oil, soy sauce (or tamari), sriracha, rice vinegar, honey (or maple syrup), minced garlic, and grated ginger. Whisk the mixture together vigorously until all the ingredients are evenly blended. Taste the sauce and adjust the heat by incorporating additional sriracha if you desire a spicier flavor.

      Stir-Fry the Vegetables: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Once the oil shimmers, add the julienned red bell pepper, shredded carrots, and trimmed snap peas. Stir-fry the vegetables for about 3-5 minutes, or until they are vibrant in color and tender-crisp.

        Combine Noodles and Sauce: Add the drained rice noodles into the skillet with the sautéed vegetables. Carefully pour the prepared sauce over the noodle and vegetable mixture. Using tongs or a spatula, gently toss all the ingredients together until the noodles are thoroughly coated and heated through, which should take about 2 minutes.

          Garnish and Serve: Once everything is well-mixed and hot, remove the skillet from the heat. Fold in the chopped green onions and sprinkle the dish with sesame seeds. If desired, finish with a fresh cilantro garnish for an added burst of flavor before serving.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

              - Presentation Tips: Serve the noodles in individual bowls, topped with extra green onions and a sprinkle of sesame seeds. Pair with lime wedges on the side for an extra zing! Enjoy your homemade takeout delight!