How to do it
Cook noodles: Cook any Asian noodles (ramen, udon, rice noodles, or egg noodles) per package instructions — minus 1 minute for bite. Save 2–3 tbsp of pasta water!
Mix the 3-S sauce: While noodles cook: 2 tbsp soy sauce + 1 tsp sesame oil (dark, toasted!) + 1–2 tsp Sriracha in a small bowl. Optional: 1 tbsp peanut butter for a creamy Pad Thai vibe.
Combine: Drain noodles, pour sauce over, toss well. Too thick? Add 1–2 tbsp of saved pasta water — the starch makes it silky.
Top it off: A fried egg, sliced spring onions, roasted peanuts, or sesame seeds. Extra: cucumber strips, shredded carrots, or fresh cilantro.
Why it works
The three S-ingredients cover all flavour bases: soy sauce delivers umami and salt, sesame oil adds nutty depth, Sriracha brings heat and a touch of sweetness. Together they create a sauce that's surprisingly close to restaurant Asian noodles — without 15 speciality ingredients.
Variations
- Pad Thai style: + 1 tbsp peanut butter + lime juice + crushed peanuts
- Extra spicy: Bump Sriracha to 1 tbsp + 1 tsp chili oil
- Sweet & sour: + 1 tsp honey + 1 tsp rice vinegar
- Cold noodle salad: Let noodles cool, toss with lots of veggies — perfect for lunch boxes
Good to know
- Use sesame oil sparingly — too much turns bitter. 1 tsp is plenty.
- Always use dark (toasted) sesame oil, not light — light is flavourless.
- Peanut allergy? Swap peanut butter for tahini.
- The base sauce is completely vegan — just pick your toppings accordingly.
- Batch prep: Mix 5× the amount, store in jars, keeps 1 week in the fridge.