Step 1

Cook rice noodles (or your favorite noodles) in salted water until al dente (make sure to not overcook them). Drain.

Step 2

Heat oil in a skillet and sauté garlic and ginger over medium heat for about 1 minute, stirring frequently. Add hot chili pepper, red sweet pepper, the whites of the spring onions, salt, pepper, and smoked paprika. Sauté for about 4 minutes, stirring frequently. Also, stir in tomato paste and Sriracha.

Step 3

To make the sauce, simply add all sauce ingredients (vegetable broth, dark soy sauce, rice vinegar, maple syrup, cornstarch, sesame oil, and red pepper flakes) to a medium bowl and stir with a whisk.

Step 4

Pour the sauce into the pan and bring the mixture to a simmer. Let simmer for about 1 minute.

Step 5

Add the drained noodles and toss to combine with the sauce. Cook for a further 1 minute, taste it and adjust seasonings if needed.

Step 6

Garnish with the greens of the spring onions and sesame seeds, serve, and enjoy! Store leftovers covered in the fridge for up to 3 days.