This Spicy Asian Noodle Bowl is so easy to make and uses very simple ingredients already in your pantry. It’s oil-free, delicious, and ready in as little as 5 MINUTES!
I love spicy Asian noodles of any kind. Chinese Spicy Noodles. Korean Spicy Noodles. Thai Spicy Noodles. Japanese Spicy Noodles. Get the picture? And, this Spicy Asian Noodle Bowl is, hands down, my absolute favorite. It’s simple, fast, and absolutely delicious. No one will believe it’s not take-out or delivery. Yes, it’s that good.
This spicy Asian noodles recipe has a bit of heat with just a hint of sweetness and it’s sure to be an amazing addition to your midweek dinner table. If you’ve been looking for easy noodle recipes with few ingredients then look no further. Are you ready? Let do this!
Spicy Noodle Sauce
The secret to the dish is the amazing spicy noodle sauce. It uses 3 very simple pantry staples – soy sauce, maple syrup, and sriracha – to create the perfect balance of sweet, salty, and spicy flavors. A there’s a little bit of cornstarch to help the sauce thicken once it’s mixed in with the noodles.
How To Make Spicy Asian Noodles
- First, cook your Asian brown rice noodles according to the directions on the package. And, prepare your sauce while the noodles cook. Simply whisk all the ingredients together in a small bowl.
- Once the noodles are finished cooking, drain and add them back to the saucepan. Then, pour the spicy noodle sauce over then noodles and stir until the sauce thickens.
What Kind Of Noodles Should I Use?
I love using Brown Pad Thai Rice Noodles because they cook fast and easy. But, truthfully, any pasta noodle will work for this recipe. You can use spaghetti, linguine, or even fettuccine.
Tips & Tricks For Making Spicy Asian Noodles
- Garnish: Additions like peanuts, cilantro, green onion, sesame seeds, and lime really elevate the flavors of this dish. So, don’t be afraid to use them.
- Additions: Try adding steamed veggies, easy baked tofu, or grilled tofu to make this dish even heartier.
- Pasta: Any long pasta works. This is also a great dish for using leftover pasta from the fridge.
- Versatility: These spicy Asian noodles can be served hot, cold, or room temperature.
- Adjust The Heat: You can omit the sriracha if spicy ain’t yo’ thang. If you want more heat sprinkle a little red pepper on the noodles.
You will love this Spicy Asian Noodle Bowl. It’s…
- Fast & easy
- Spicy with a hint of sweetness
- Versatile
- Perfect for a midweek meal
- Filling
- Absolute delicious!
Looking for more Asian inspired recipes? Be sure and try my Sweet Chili Garlic Instant Pot Noodles, Five Minute Peanut Dipping Sauce, or Thai Spaghetti.
If you try this recipe be sure and let me know! Leave a comment, rate it, and don't forget to tag a photo #shaneandsimple on Instagram. Peace, grace, and good vibes.
5-Minute Spicy Asian Noodle Bowl
- Total Time10 minutes
- Yield2 servings 1x
- DietVegan
This Spicy Asian Noodle Bowl is so easy to make and uses very simple ingredients already in your pantry. It’s oil-free, delicious, and ready in as little as 5 MINUTES!
Ingredients
- 4–ounces Asian brown rice noodles (you can also use whole wheat spaghetti if you like)
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp maple syrup
- 1 Tbsp Sriracha
- ½ tsp cornstarch
Suggested Toppings (optional)
- Chopped Green Onion
- Chopped Peanuts
- Sesame Seeds
- Chopped Cilantro
Instructions
- Cook the noodles according to the directions on the package.
- As the noodles cook, make the sauce by adding all the ingredients to a small bowl and whisk until everything is combined. Set to the side and wait for the noodles to finish cooking.
- Once the noodles are finished cooking, drain and add them back to the sauce pan.
- Pour the sauce into the noodles and stir until the sauce covers the noodles and thickens.
- Sprinkle with desired toppings and enjoy.
Notes
You can make this less spicy simply by reducing the amount of Sriracha or leave out altogether.
Any long pasta will work for this dish.
The recipe can be scaled very easily in order to accommodate more servings.
Nutrition
- Serving Size:
- Calories: 273
- Sugar: 14.9 g
- Sodium: 579.1 mg
- Fat: 1.1 g
- Carbohydrates: 62.1 g
- Fiber: 1.2 g
- Protein: 1.4 g
- Cholesterol: 0 mg
- Prep Time: 5 mins.
- Cook Time: 5 mins.
- Category: One Bowl
- Method: Boil
- Cuisine: Vegan
yummylicious! totally missed the cornstarch but it was still a thick enough sauce and tastes amazing
I needed a quick meal and this was perfect.
Excellent!
So quick & simple and absolutely delicious! This will become a regular rotation in our kitchen.
Awesome!
New subscriber here. Found your website through my daughter who served me delicious collard greens from your recipe. These noodles were so easy and delicious. Love how simple your recipes are. When I’m hungry, I want a quick, healthy, delicious meal rather than spending a long time cooking. I’ve made 2 of your recipes already and am impressed. Can’t wait to try more. Thank you!
Wow, that’s so great…and tell your daughter “thank you” for sharing! Blessings.
I just made it for breakfast – soooo good!
I have a new favorite. This recipe was delicious. So quick and easy. Makes my evening in the kitchen a breeze. More time for family.
We used brown rice noodles and added in broccoli. The sauce was perfect. We love the heat.
Thank you Shane for what you do. I love your site.
So simple and so tasty. Thanks for sharing this one. I made it with whole wheat lo mien noodles and it was wonderful.
Just made this. So good and so easy. Will definitely be a regular in my kitchen. Thank you Shane. 💚💙
It was quick and easy and delicious. I added steamed brocolli, onions,shredded carrots and sesame seeds.GREAT
Thank you!
Always delicious!!
Hi Shane, I really enjoy your recipes. Would Ramon noodles work in this dish? Thanks.
Absolutely! The main part of the recipe is the sauce. Ramen would be great!!!
I have been missing Asian food since I went vegan. I love this!. It will be a weekly dish for me. ty, ty, ty,
Excellent sauce! only used a dash of sriracha and used Fettuccine noodles . topped it with sesame seeds and a couple of scallions. I will be making this quite frequently!
Was looking for something quick tonight and found this yummy recipe. I had a quarter pound of elbow roni leftover so I used that and mixed it with some leftover broccoli. Delicious!
Love this recipe, I added snow peas and Brussel sprouts and red peppers, it was delicious. I will definitely make again. Thank you for the recipe
I made this last night for dinner. The sauce is excellent and very fast to prepare. First time using rice noodles and there is definitely a learning curve as I did not cook/soak them long enough, even though I followed package directions. Tough and chewy. I will make this again as it is very tasty. I added some broccoli and carrots.
Absolutely fabulous! Made a double batch of the sauce last night exactly as is but used just have the suggest Sriracha and it was perfect for us. I added one bunch of broccoli cut into florets plus one package of cremini mushrooms. Both of these were sautéed in a little veg broth while the brown rice noodles cooked. Served it with all the recommended toppings (as options) which took this dish to the next level, IMO. It was a huge hit loved by all – even my sometimes fussy wife. Shane – you’re a rock star and I’m thrilled to be a recent subscriber! Can’t wait to make more of your recipes. Happy wife – happy life as they say. Thanks so much for sharing this one!
This recipe is a FIND! I love it. So quick, so delicious … and healthy.
Thanks!
Thank you so much, Deirdre!
If you wouldn’t mind, I’d really appreciate it if you would give it a star rating. It helps me show up in Google and helps others find the recipe. Thanks!!!
This was really good and my husband loved it. It took me longer than 5 minutes, but I took the suggestion from someone and marinated and back some tofu cubes and cut up whatever veggies I had in the fridge and threw them in the boiling water before the noodles. I ended up making about 2-2 ½ times the amount of sauce to do the tofu and still have a nice quantity for the noodles. Will definitely make this again..another Shane and Simple winner!
I decided to make this for the first time on a night when I was miserably sick, but the Littles still needed to be fed. It was a little spicy for the Littles, but super yummy!
I loved that it was super easy and quick when I felt so miserable, and yet really tasty. I added broccoli and tempeh to it to round it out a little. I will for sure make this again. Thanks so much for sharing this recipe!
This recipe is going into the weekly rotation. It is delicious, healthy, versatile, quick, and easy. It’s the perfect meal for Mondays, the day I least feel like cooking. The possible combinations are endless too, so we won’t tire of it. This first time we had it with broccoli, carrots, edamame, water chestnuts, and bamboo shoots. Then topped it with sesame seeds and green onions. Sooo good! Next time I’m thinking lots of garlicky bok choy, water chestnuts, and carrots, topped with sesame seeds, bean sprouts, and a little green onion. This is the 3rd recipe I have tried of yours Shane and they have all been winner, winner, healthy dinners! I can’t tell you how much I appreciate your efforts and your sharing of these healthy, delicious, whole, oil-free, vegan recipes. Thank you! Peace n Love
My favorite go-to meal! I cook slivered carrots and broccoli in with the noodles. Drain it and add the sauce ( with some chunky peanut butter added). So good!
What a godsend this recipe was! Got home from a full Saturday of shopping and errands and hungry. Threw some tofu into my press. Did a quick 30 min. marinate by doing 1.5 times the marinate recipe for the noodles. Water sauteed some onions mushrooms and broccoli while the noodles cooked, and the tofu baked. Threw it all together and garnished with toasted sesame seed. Now I’m going to put my feet up and take a little nap in my chair. I’ve earned it, thanks to you, Shane. Much appreciated!
So, it was 7:00pm and I still needed to figure out something for supper. The “5 minute….” caught my eye. Wow! It was amazing! I doubled the recipe to take leftovers to work for lunch the next day, but we ended up eating it all! I did halve the sriracha, which was still plenty for us. This will be my go-to for last minute every time. Thanks so much, Shane!
This was so delicous and is definitely a keeper. We love leftovers, so I quadrupled the recipe, but used only 1 1/2 Tblsp. of sriracha. I followed some comments from others and water sauteed diced carrots, sliced mushrooms, and diced zucchini to add to the noodles and sauce. I also added some frozen peas near the end of cooking the noodles. My husband, son and I loved it! Next time I will add chopped bell pepper and broccoli, but was out of them today. I just discovered your website and I’m excited about trying our more of your recipes.
This was amazing. I microwaved a bowl of frozen stir-fry veggies from Costco, tripled the recipe (except for the Sriracha sauce which I left at one tablespoon), and poured the nuked veggies into a fry pan followed by the noodles and then the sauce. Delicious, and my husband came back for seconds! Sesame seeds on top. Love your simple and wonderful recipes, Shane. ♥️
We loved this recipe, it will for sure be a keeper!
thanks Shane!
These are great noodles. I usually eat a lot of ramen, (not the packet) using whatever veggies I have on hand. I loved your sauce. I subscribe to several vegan newsletters but I find I use more of your recipes than others. Keep up the good work.
Shane, Oh My Stars! This- THIS! Exactly what is needed here. Great flavor. Easy to make AND embellish. It is a definite “keeper”. Thanks be for inspiring me. Truly.
AWESOME! It’s one of my favorites too:)
Fast, simple and delicious!! Thanks for all your amazing recipes.
Thank you, Colleen!
This is awesome! Easy to make and so flavorful. It satisfies my spicy cravings and isn’t overly sweet. I added some broccoli but next time I’m going to saute other veggies to go with it. Thanks so much for a great recipe.
Thank you, Marsha!!!
Thanks, Shane, for another easy, delicious recipe! I quadrupled the recipe (just doubled the sriracha, used a full box of brown rice noodles, and water sautéed sliced onion, red bell pepper, celery, and broccoli. Also added your easy baked tofu. Heated it all up together and topped with chopped green onions and sesame seeds. So yummy — definitely a keeper recipe!
Just made this for the first time and it was SO good!! Love how quick and easy this was to make too. I garnished it with cilantro and it was amazing! Thank you for another solid recipe.
This is excellent. I can’t get over how good it is. Thank you so much!
Saw this recipe on your Facebook page. I quickly stir fried up some broccoli and kale, tossed in some leftover pasta and poured over a double (didn’t double the siracha) batch if sauce. I cleaned up while the sauce thickened. Lunch was ready in 15 minutes and it was delicious! Will definitely be making this sauce over and over!
Superb! Delicious and easy to prepare!
Wow, so good! I had to make with half the Sriracha as I’m super sensitive to spicy-hot stuff and it just hit my threshold for spice, while Hubby enjoyed it *thoroughly* and added some more Sriracha to his bowl. Thanks for yummy easy healthy dishes!
Oh my gosh! A friend showed up unexpectedly at lunch time, so what to make that was fast and that I had all the ingredients for; this was it! I quadrupled the sauce with a bag of rice noodles and added sautéed onions, red bell pepper, carrots and mushrooms. Fantastic. Three of us ate the entire batch. Delicious and lots of compliments. So nice to have a quick recipe with items always have on hand. Thanks Shane!
That’s so great!
Do you see an issue with adding more veggies, e.g. broccoli, snow oeas, etc?
Absolutely NOT! I like creating blank canvases that get people started. Go crazy:)
Eating it as I write the Comment. Super easy and really good added Snow Peas and baked Tofu. Keeper in my Book
Thanks for this wonderfully simple recipe! Yummy! 😊
So glad you enjoyed it. Thanks!!!