Spicy Thai Noodles

At Tuesday Foods, we love a little heat — that perfect kick of spice that wakes up the palate and makes every bite sing.These Spicy Thai Noodles come together in just 20 minutes, and they’re the perfect balance of spicy and savory.

The sauce is a simple mix of tamari, maple syrup, and a touch of chili oil, tossed with udon noodles, tender bok choy, and edamame for plant-powered protein. It’s the kind of meal that feels both comforting and energizing — ideal for busy weeknights or quick lunches.

Ingredients

For the Sauce

• 3 tablespoons tamari

• 1 tablespoon mirin rice wine

• 1 tablespoon maple syrup

• 1/2 tablespoon chili oil

• 1 tablespoon cornstarch

• 1 lime, zested and juiced

For the Noodles

• 10 ounces udon noodles, rice noodles or soba noodles

• 1 teaspoon olive oil

• 1 1/2 cups baby bella (cremini) mushrooms, thinly sliced

• 3 baby bok choy, halved lengthwise

• 1 cup frozen edamame, thawed

• 1 bunch green onions, thinly sliced

• 1 red chili, thinly sliced (optional, for that spicy kick)

• red pepper flakes, chopped peanuts - for garnish

Method

1. Make the sauce:
   In a small bowl, whisk together the tamari, mirin, maple syrup, chili oil, cornstarch, lime zest, and juice. Set aside.
2. Cook the noodles:
   Cook the udon noodles according to the package directions. Drain and rinse under cold water until cool to the touch.
3. Cook the vegetables:
   Warm the olive oil in a large skillet over medium–high heat. Add the mushrooms and cook for about 5 minutes, until golden. Add the bok choy and cook for another 2 minutes, until just tender.
4. Add the sauce and noodles:
   Pour in the sauce, then add the noodles. Toss everything together until the noodles are evenly coated in a thick, glossy sauce. Add a splash of water if needed to loosen.
5. Finish and serve:
   Stir in the edamame and green onions. Cook for 2–3 more minutes, then serve topped with red chili (if using) and a sprinkle of chopped peanuts for garnish.

Tuesday Foods Notes

• Add protein: Try topping your noodles with roasted chicken or shrimp for a boost of protein.

• Make it gluten-free: Use gluten-free tamari and rice noodles instead of udon.

• Extra veggies? Add shredded carrots, snap peas, or kale for more color and crunch.

• Prep ahead: The sauce can be mixed in advance and stored in the fridge for up to 3 days — just give it a quick stir before using.