I wanted to find something different to do with my newest obsession, sriracha sauce, instead of just dump it on everything I eat. So here’s a quick recipe I made for dinner the other night. Next time, I would probably add a can of diced water chestnuts. And you could garnish it with sliced green onions and/or sesame seeds.
Broccolini Sriracha Soba Noodles
6oz uncooked soba noodles
1 tablespoon canola oil
2 bunches broccolini
8oz sliced mushrooms
1 bunch of kale, cut into shreds
1/4 cup soy sauce
3 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon toasted sesame oil
1 teaspoon sriracha
1 teaspoon grated ginger
- Cook soba noodles according to directions.
- While noodles are cooking, heat oil in a large pan or wok. Stir-fry broccolini, mushrooms and kale 5-7 minutes.
- In a small bowl, mix soy sauce, lemon juice, honey, oil, sriracha, and ginger.
- When veggies are tender, add cooked noodles and sauce. Stir to coat. Heat through.