Creamy, sweet, and spicy sriracha peanut noodles — a satisfying bowl of flavor that’s easy to make and hard to stop eating. The combination of peanut butter, sriracha, coconut aminos, and a touch of honey creates a balanced sauce that coats rice noodles and crisp vegetables beautifully. This dish is naturally gluten free when you use gluten-free rice noodles and coconut aminos, and it’s simple to adapt for vegetarian, vegan, or protein-forward meals.
The peanut sauce is straightforward, full of flavor, and versatile. It works as a noodle sauce, a dip for fresh vegetables, or a drizzle over grain bowls. The texture is silky and the heat level can be adjusted easily by reducing or increasing the sriracha and fresh ginger.
What should I serve this with?
These noodles pair well with almost any protein or a hearty plant-based option. Try one of the following for a complete meal:
- Baked or pan-fried tofu for a vegetarian option
- Shredded or grilled chicken for a lean, comforting addition
- Sautéed or grilled shrimp for a lighter seafood version
- Thinly sliced steak or flank steak for a more robust bowl
- Pan-seared salmon for a richer, omega-3 packed meal
- Crumbled ground chicken or turkey when you want something quick
Finish the bowl with bright garnishes like sliced green onions, a squeeze of fresh lime juice, or a sprinkle of everything bagel seasoning for extra crunch and contrast. A handful of chopped cilantro, toasted sesame seeds, or thinly sliced cucumbers also lift the dish and add freshness.
These peanut noodles make a great healthy lunch, quick weeknight dinner, or meal-prep option. They reheat well and can be kept in the refrigerator for several days, making them ideal for preparing in advance. This recipe is flexible: swap the rice noodles for spiralized vegetables for a lighter, lower-carb version, or add more crunchy vegetables for extra fiber and nutrients.
Gluten Free Sriracha Peanut Noodles
Author: Mia Swinehart
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 3–4 servings 1x
Category: Lunch, Dinner
Description
Gluten free sweet and spicy sriracha peanut noodles with a velvety sauce and crisp vegetables. This recipe balances savory, sweet, and spicy notes while staying quick enough for weeknight cooking. It’s ideal for meal prep because the flavors deepen after a day in the fridge.
Tips for best results: use freshly grated ginger for brightness, whisk the sauce until fully combined for a smooth texture, and reserve a small splash of bone or vegetable broth to loosen the sauce if it becomes too thick. Swap honey for maple syrup to make it vegan, and use tamari instead of coconut aminos if you prefer a different gluten-free soy alternative.
Ingredients
Scale
- 8 oz rice noodles
- 1 (12 oz) bag of coleslaw mix
- 1/4 cup bone broth (or veggie broth)
- Protein of choice (to serve)
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For the Sauce:
- 1/2 cup coconut aminos
- 1/3 cup peanut butter
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp sriracha (adjust to taste)
- 2 tsp honey (or maple syrup)
- 2 tsp fresh ginger, grated
- 2 cloves of garlic, minced
- Salt and pepper, to taste
Instructions
- Cook your chosen protein first so it’s ready when the noodles are finished. For tofu, press, season, and bake or pan-fry until golden.
- Prepare rice noodles according to package directions. Drain and rinse with cold water to stop cooking and prevent sticking.
- While the noodles cook, whisk together the peanut sauce ingredients until smooth. Add the sauce to a large pan over medium heat and bring to a gentle simmer. Reduce the heat and simmer for 3–5 minutes, stirring frequently, so the flavors meld and the sauce thickens slightly.
- Add the coleslaw mix, cooked noodles, and bone or vegetable broth to the pan with the sauce. Toss everything together to coat evenly. Turn off the heat and fold in the protein or serve it on the side.
- Serve warm, topped with garnishes such as sliced green onions, lime wedges, toasted sesame seeds, chopped peanuts, or fresh cilantro. Adjust seasoning with salt, pepper, or an extra splash of lime or coconut aminos as needed.