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!

5-Minute Spicy Asian Noodle Bowl

4-ounces Asian brown rice noodles

Tbsp low-sodium soy sauce

maple syrup

Tbsp Sriracha

cornstarch

Green Onion

Peanuts

Sesame Seeds

Cilantro

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.

Thanks for this wonderfully simple recipe! Yummy! 😊

Eating it as I write the Comment. Super easy and really good added Snow Peas and baked Tofu. Keeper in my Book

Do you see an issue with adding more veggies, e.g. broccoli, snow oeas, etc?

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!

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!

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!

This is excellent. I can't get over how good it is. Thank you so much!

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.

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!

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.

Fast, simple and delicious!! Thanks for all your amazing recipes.

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.

We loved this recipe, it will for sure be a keeper!  
thanks 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.  ♥️

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!

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!

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!

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

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!

5-minute spicy asian noodle bowl

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 2

Cost: $15.26 /serving

Author : Shane Martin

Ingredients

Instructions

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