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Asian Style Yam Noodle Soup w/ Homemade Sriracha Sauce

Our latest dine-out was at the Mecha Noodle Bar, voted connecticut's best Asian restaurant. It is also one of the better options for a relatively healthy restaurant. They are very considerate if you have a food allergy, or have a food preference. If you are vegan, vegetarian, gluten-free, etc. they find some way to satisfy you. The best part about them is that they are honest and they tell you where they get their produce, their fish and their meat from. They tell you what is organic and what is not. All meat is definitely organic, and they try to get a lot of vegetables from local farms. The menu is very simple, just 2 kinds of soups, either a Ramen or a Pho. Ramen is a japanese style wheat noodles soup, while Pho is a Vietnamese style rice noodle soup. We had a Vietnamese co-worker in the group and he was so excited to see the menu and the soups, and he certified that the stuff is authentic. Not a bad place to try out after all.  

After trying out their customized vegetarian pho, we are kind of hooked on to the idea of drinking a bowl of warm noodle soup for a weekday dinner. I mostly make it with freshly sliced yam noodles, but sometimes make it with organic soba noodles or udon noodles as well. I certainly do not try to recreate the Mecha recipe, but make my own version with simple ingredients. To top it, I make homemade Sriracha sauce to pep it up :-)

  • Noodles - 2 yams sliced using spirooli slicer *
  • Homemade made vegetable broth - 3 cups
  • Sliced vegetables - 1 cup
  • Red pearl onion  - 10 (chopped fine)
  • Garlic - 4-5 cloves (crushed)
  • Fresh ginger root - 1 inch piece (grated) 
  • Fresh basil leaves - a bunch
  • Sea salt - as per taste
  • Homemade coconut milk - 1 cup  
  • Start boiling the yam noodles in broth. Please note that yam noodles will cook in no time, have all other ingredients ready before you start boiling the noodles . 
  • When the noodles is cooked half way thru start adding other ingredients. Sliced veggies, sliced pearl onion, crushed garlic, fresh grated ginger and basil leaves in that order.
  • Once they are almost done well add salt and coconut milk and simmer till everything is done well.
  • Serve warm with homemade Sriracha sauce. 
  • Optionally top with sliced avocados. Enjoy!! 

Quick Homemade Sriracha sauce:

  • Red chilly powder -1 1/2 tsp
  • Paprika -1 1/2 tsp 
  • Garlic clove - 1 (finely grated) 
  • Unpasteurized Apple cider vinegar - 1 Tbs
  • Freshly squeezed lemon juice - 2 Tbs
  • Cold pressed sesame oil - 1 Tbs
  • Sea salt - 1/2 tsp
  • Whisk everything together in a small bowl (or if you are making a bigger batch you can use a blender) 
  • Serve with the soup. Enjoy!!


  1. Hi Mini,
    One of my favorite meals is a hot and hearty vegetable soup, so I was so delighted to see your recipe for Asian Style Yam Noodle Soup. However, your recipe for homemade hot and spicy Siriracha Sauce made my day! I will be making this sauce and using it on almost everything! Today I made a similar soup using a variety of vegetables plus tofu, seaweed and a tamari/tumeric broth with a splash of apple cider vinegar for zing. I am so glad you shared these delectable recipes with us at the Plant-Based Potluck Party Blog Hop! I appreciate it!

    1. Thanks Deborah, glad you like it. Oh yes, Sri racha just spices up everything !!
      Thanks for highlighting this @ the plant based pot luck party.

  2. we are huge fans of sriracha sauce, so we are glad to have found a home made version and it tasted terrific on the soup and on everything else for the next day till it was gone ;) time for the next batch !

    1. Thanks Primavera, I am sure the savory food lovers in your family would love the hot'n'spicy sriracha :-)


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