Sriracha-Soy Sauce Over Egg Noodles

Ingredients

• Soy sauce

  Made from soy (tamari)

  8 tbsp or 144g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Maple syrups

  2 tbsp or 40g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Rice wine vinegar

  2 tbsp or 30g

• Garlic

  Raw

  3 cloves, minced or 9g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Carrots

  Raw

  2 small or 100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Sesame seeds

  Seeds, whole, dried

  3 tsp or 9g

Directions

1. In a medium bowl, whisk together the soy sauce, sesame oil, maple syrup, Sriracha, rice wine vinegar, and minced garlic until smooth. Set aside.
2. Cook the egg noodles in a large pot of boiling salted water according to package directions. Drain well.
3. Return noodles to the pot or a large bowl. Toss with the grated carrot, chopped scallions, and the prepared sauce until evenly coated.
4. Transfer to bowls and sprinkle with sesame seeds before serving.