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Sweet and Spicy Asian Noodles


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  • 8-10 oz linguine noodles
  • 1/3 cup pineapple juice
  • 1/3 cup soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon cornstarch + 1 tablespoon water (whisk together to make a slurry)
  • 1 - 2 tablespoons canola oil
  • 2 teaspoons jarred minced garlic
  • 1 teaspoon jarred minced ginger
  • 1 cup (about 6oz) sliced zucchini
  • 8 oz sliced mushrooms
  • pinch red pepper flakes
  • fresh basil leaves for garnish



Step 1

Cook linguine noodles according to package directions
In the meantime, in a small bowl whisk together pineapple juice, soy sauce, vinegar, Sriracha and cornstarch slurry
In a large heavy bottomed skillet heat oil
Add veggies along with garlic and ginger and sprinkle in red pepper flakes
Saute for 3-5 minutes or until veggies are softened a bit to your liking (I like them to still be a bit crispy)
Add cooked and drained noodles along with sauce to pan and toss to coat well and heat through
Garnish with slivered basil leaves


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