One Pot Spicy Thai Noodles make a super quick and easy meatless main dish. Vegetables, garlic, ginger, and noodles are tossed with a slightly spicy and delicious sauce.

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ONE POT SPICY THAI NOODLES

This recipe is the epitome of easy! There’s just a handful of ingredients but the best part is they literally take less than 10 minutes to make.

SPICY THAI NOODLES INGREDIENTS

For this recipe, I used these Ka•Me Hokkien Stir-Fry Noodles. There are two smaller packages of noodles in these packages. You’ll use both packages. These noodles are already cooked and take just 2 minutes to reheat. You can use any of the Asian precooked noodles Udon, express rice, lo mein, or ramen.
However, if you can’t find pre-cooked noodles, use dried noodles and cook them according to package directions before adding them to the vegetables.
Sriracha sauce is really hot and spicy. If you don’t like spice add less or cut it out altogether. You can always offer Sriracha at the table for those who like more spice.
Also, you can sub chicken or beef broth for the vegetable broth.
As well, you can add chicken or beef to these noodles. I recommend cooking them first, removing them from the pan, then adding them back at the end after you add the noodles and stir them in. They only need a minute to reheat.
You can use any oil instead of sesame oil, but sesame oil really does give it a lot of flavors.
Finally, get fresh garlic and ginger root. Fresh gives it so much brightness and flavor that dried garlic and ginger won’t give.

ABOUT THE VEGETABLES

I used a 10-ounce bag of mixed prewashed, ready-to-eat vegetables with broccoli, Brussels Sprouts, napa cabbage, Kohlrabi, carrots, and kale. Of course, you can use your favorite veggies. Here are ideas.

bean sprouts
spinach
mushrooms
any color bell peppers, sliced
bok choy
snap peas
zucchini, sliced

These are some of my very popular Asian recipes. I think you’ll enjoy them too!

ONE POT SPICY THAI NOODLES

So good, so easy, so quick! These Asian noodles are made in one pot in less than 10 minutes.4

Author: Paula

5 from 7 votes

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Prep Time: 2

Cook Time: 6

Servings: 4 servings

Ingredients

7.1 ounces stir-fry noodles I used these, see post for subs
2 tablespoons sesame oil
3 cloves garlic clove minced
½ teaspoon red pepper flakes
10 ounces vegetable blend Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrots, Kale

SAUCE

½ cup vegetable broth
1 teaspoon cornstarch
⅓ cup low sodium soy sauce or liquid aminos
1 and ½ tablespoons brown sugar
1 tablespoon hoisin sauce
½ teaspoon Sriracha sauce
1 and ½ teaspoon fresh ginger minced

GARNISH

2 medium green onions sliced
2 tablespoons peanuts chopped

Instructions

SAUCE

Stir the vegetable broth and cornstarch together. Once the cornstarch has dissolved add the brown sugar, soy sauce, Sriracha, and ginger. Stir.

NOODLES

Heat a skillet or wok to medium-high. Add the sesame oil to a hot skillet or wok. Stir in the crushed red pepper flakes and garlic. Stir about 30 seconds then add the vegetables.
Toss the vegetables in the oil and cook 2 to 3 minutes on med-hi to high heat.
Add the noodles to the pan with the vegetables. Cook and stir for 2 minutes until heated through.
Add the sauce. Stir until the sauces coats everything. Remove from heat.
Garnish with green onions and chopped peanuts. Serve immediately.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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6 Comments

My daughter came across your recipe and asked me to make it for her. This recipe was very easy to make and she really loved it. We will be making it again!!

Paula says:

01.05.22 at 11:26 am

So happy you enjoyed it.

Reply

Wow! This is delicious! So much flavor and perfectly spiced. I am thrilled at how quickly it comes together! This is going in my regular meal rotation. Thanks so much for the recipe!