Sweet and Spicy Asian Noodles

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 375kcal
Author Jennifer Draper


  • 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)
  • 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


  • 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


If you are using a larger mix of different types of veggies add them in according to how long they will take to cook (e.g. peppers will go in before mushrooms) and give them a few extra minutes.
Additional veggie suggestions: Green onion, red bell pepper, broccoli


Calories: 375kcal | Carbohydrates: 61g | Protein: 13g | Fat: 8g | Sodium: 1176mg | Potassium: 485mg | Fiber: 3g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 11.6mg | Calcium: 29mg | Iron: 1.8mg