Sriracha Shrimp with Udon Noodles

Sriracha Shrimp with Udon Noodles

Flying Goose Sriracha sauce is so versatile that it is used in a variety of cuisines across the world. 


Made from sun-ripened Thai chillies and garlic providing a spicy and tangy flavour, the sauce is ready to use with roasted or cold cut meats and vegetables, or added to any dish for a sizzling kick. 


Which inspired our recipe this week – Siriracha Shrimp with Udon Noodles.


The dish is a simple combination of lime juice, Kikkoman Soy Sauce, Flying Goose Sriracha sauce, shrimp, bell peppers, and green onion cooked in a large pan or wok. Then tossed through cooked Udon noodles, served with lime wedges/slices and garnished with sesame seeds and coriander.


Give this spicy recipe a try for a quick and easy Wintery midweek or weekend meal.


  • 70ml Flying Goose Sriracha sauce
  • 1 lime, juiced
  • 4 tablespoons Kikkoman Soy Sauce Low Salt
  • 2 tablespoons sesame oil, divided
  • 500g shrimp, peeled and deveined
  • 3 medium bell peppers, sliced
  • 5 spring onions, thinly sliced
  • Udon noodles
  • Lime wedges, for serving


  • In a small bowl, whisk together Sriracha, lime juice, and soy sauce and set aside.
  • In a large pan over medium-high heat, heat 1 sesame tablespoon oil. Cook shrimp until pink, about 3 minutes, then transfer to a plate. In same pan, heat remaining 1 tablespoon sesame oil. Sauté peppers and green onions – about 5 to 6 minutes. Add shrimp and the sauce and stir until combined.
  • Toss through cooked noodles to serve, with lime and garnished with sesame seeds and coriander.