Today I actually wanted to post the next part of my road trippin’ series, but my time management is really bad and there are a lot of pictures to edit, so I decided to change my schedule a bit. So, if you don’t know what to cook today, don’t worry, I got you with these glass noodles with veggies and honey-sriracha-sauce.
I never really know what to write when it comes to a recipe post. When I look something up and I stumble across recipes on other blogs, there are always paragraphs after paragraphs. I do understand that it’s most likely related to SEO and stuff, but come on, I just want the god damn recipe. So for the sake of your – and my – sanity, I try to keep it short.
In the last couple of months I really enjoyed asian (inspired) recipes and I cooked a lot of them. One favorite was this honey-sriracha-fried tofu. After I made it once, I couldn’t stop dunking everything in honey-sriracha-sauce. At some point I decided that, firstly, I had to stop making it so often, and secondly, that I should post a recipe of it on here. So, here we are.
50g glass noodles
1 garlic glove
oil for the pan
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp honey (or maple syrup)
1 tbsp sriracha hot sauce
Chop the vegetables into small pieces. Heat up some oil in a big enough pan. Put in the carrots first and fry them for a couple of minutes, so they get a bit softer. Then the onion and the garlic and, again, after a couple of minutes the zucchini.
Mix the sriracha, soy sauce, the rice vinegar and the honey together and put it over your vegetables. Fry it for some more until the veggies are all done.
Cook the glass noddles and mix it with the vegetables. Top it with some sesame seeds and you’re good to go.
As I said the sauce goes with so many things: tofu, cauliflower, probably all sorts of other vegetables or just plain rice.
I think I nailed the “keeping it short” on this one. On wednesday I’ll be back with the next part of road trippin’ with loads of pretty pictures.
Love, Jacky N.