This easy recipe for spicy fried noodles is chock-full of veggies and pasta and, yes, spices! And you can customize the heat level to your favorite amount.
Hey y’all! So, I know we are in the week of cheese and chocolate and peppermint, but there are days in between when people are STILL going to want dinner.
So I love having speedy little recipes like this one for spicy fried noodles on hand. It is ready in less than 30 minutes, and is just the ticket when you have done just a little too much decking the halls.
Here’s the ironic thing about this recipe for spicy fried noodles: I am the least spicy person I know.
I am the one who buys the mild salsa at the supermarket.
I am the one who is slightly afraid of the bottle of Sriracha sauce in my fridge.
I am the one who buys one lonely jalapeño for a recipe, and then uses about 1/8 of it.
So why on earth I was motivated to make spicy fried noodles, and why on earth I ate every last speck on my plate is anyone’s guess…but I did and I did, and I’m going to make them AGAIN. Which just goes to show you that anything can happen!
It might have something to do with the fact that they have tons of baby spinach in them, which is my vegetable crush. Or that they are topped with chopped peanuts.
Or that they have a scrumptious sauce that is a combo of soy sauce and fresh ginger and lime juice and other fabulous things.
Or that I added the Sriracha sauce in two batches – one teeny drop of it for me, and one generous squirt of it for the spicy Southern husband. It goes in at the end of the cooking process, so this recipe is customizably spicy.
Whatever the reason, I have crossed over to the the (kinda) spicy side!
Here’s how you make spicy fried noodles!
Mix together a few chopped scallions, 4 tablespoons of soy sauce (I always recommend the low sodium kind), some fresh chopped ginger, 2 teaspoons of rice wine and a little sesame oil together in a small bowl.
Cook 6 ounces of linguine according to package directions until it’s done. Drain it, pop it in a mixing bowl and toss it with 1 tablespoon of canola oil.
Next! Add a little more canola oil to a large deep skillet and heat over medium high. Add the scallion mixture and bring to a simmer.
Add the cooked linguine and toss. Add 3 cups of baby spinach and toss it all around until the spinach is wilted. Stir in some fresh lime juice and toss again.
Now for the spicy part! Season to taste with Sriracha sauce (you can do this in a couple of batches if you have people who have different opinions on spiciness). Divide among plates, garnish with peanuts and parsley and serve it up!
And with that, we here at Framed Cooks are going to take a little break until after Christmas! But as always, you can email me with any pressing cooking questions…I’m here for you!
In the meantime, our Christmas candles are lit…
…and we have visions of sugarplums dancing in our heads!
Merry, happy, peaceful, safe and healthy holidays to all of you, my friends. As always, you are one of my greatest joys!
Love, love, love,
Kate x
PrintSpicy Fried Noodles
This easy recipe for spicy fried noodles is chock-full of veggies and pasta and, yes, spices! And you can customize the heat level to your favorite amount.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 4 scallions, chopped
- 4 tablespoons soy sauce
- 1 tablespoon fresh chopped ginger
- 2 teaspoons rice wine
- 1 teaspoon sesame oil
- 6 ounces linguine
- 3 tablespoons canola oil
- 3 cups baby spinach
- 1 small lime, juiced
- Sriracha sauce, to taste
- 1/2 cup chopped peanuts
- Chopped fresh parsley for garnish
Instructions
- Mix scallions, soy sauce, ginger, wine, sesame oil together in a small bowl.
- Cook linguine according to package directions until done. Drain and place in mixing bowl and toss with 1 tablespoon of the canola oil.
- Add the remaining canola oil to a large deep skillet and heat over medium high. Add the scallion mixture and bring to a simmer.
- Add the cooked noodles and toss. Add the spinach and cook until wilted, tossing frequently with tongs. Stir in lime juice and toss again.
- Season to taste with Sriracha sauce (you can do this in a couple of batches if you have people who have different opinions on spiciness). Divide among plates, garnish with peanuts and parsley and serve!
Equipment We Used to Make This Recipe
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
Martha in KS says
Kate,
I too am a “spice wimp” – never order anything with hot peppers next to it on a menu. I have some sriracha sauce (wonder if it’s still good) that I bought several years ago. Might have to give this recipe a try – I like all of the other ingredients.
Merry 1st Xmas in your new home!
Kate Morgan Jackson says
Hi Martha! If I can deal with the spice anyone can! :) Let me know what you think if you try it. Meantime, hope you had a wonderful Christmas, and here’s to a happy and healthy 2021! xo
Nancy Stern says
Outstanding!
Because I can. grated one huge clove of garlic into sauce
Had frozen spinach I cooked in microwave and drained well…. no fresh lime but grated a healthy amount of dried lime into sauce.
Didn’t chop the toasted peanuts but wish I had,
I would make again anyday.!!!
Kate Morgan Jackson says
Well, this is the highest of compliments coming from you, one of my heroes in the cooking world! Love and happy healthy new year! xoxo