Vegan Sriracha Noodles

Inspired by Korean Japchae noodles, Vegan Spicy Sriracha Noodles have a mix of peppers, mushrooms, carrots, spinach, and red onion, and a sauce made out of soy sauce, sriracha, sugar and sesame oil. This sweet, spicy and umami dish will have you craving more!
Total Time

30 minutes


1 serving


  • 1 package (14 oz.) rice noodles (thick or thin)
  • 2 Tbsp. Sky Valley Sriracha Sauce
  • 3 Tbsp. tamari or soy sauce
  • 2 Tbsp. sugar
  • 3 Tbsp. sesame oil, divided
  • 1 medium purple onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 bell pepper, julienned
  • 2 carrots, julienned
  • 2 scallions, sliced, plus more for serving
  • Sesame seeds, for serving


  1. Cook rice noodles according to package directions. Drain, rinse under cold water and set aside.
  2. In a large bowl, whisk together Sky Valley Sriracha Sauce, tamari or soy sauce, sugar and 1 tablespoon sesame oil. Add noodles, and stir well to combine, until all the noodles are coated.
  3. Preheat a wok or a large pan to medium heat. Add 2 tablespoons oil, onions and mushrooms. Sauté for 2 minutes, stirring often.
  4. Add bell peppers and carrots, and sauté for 2 minutes more.
  5. Add garlic, and sauté for 1 minute. Remove the pan from the heat.
  6. Add spinach, and mix well, allowing the spinach to wilt from the heat.
  7. Add noodles with remaining sauce. Toss everything together to combine.
  8. Serve sriracha noodles immediately, topped with sesame seeds and scallions.