Sriracha Noodles
▢ 8 ounces rice noodles or noodles of choice
▢ 1 teaspoon cooking oil such as canola or avocado
▢ 3 tablespoons sriracha
▢ 2 tablespoons honey
▢ 2 tablespoons rice vinegar
▢ 1 tablespoon soy sauce
▢ 1 tablespoon lime juice from one lime
▢ ¼ cup vegetable broth
▢ 1 teaspoon corn starch plus 1 teaspoon water

For the noodles
Cook the rice noodles in a well-salted pot of boiling water until al dente. Drain and toss with a small amount of oil to keep the noodles from sticking together.
In a small saucepot, whisk together the sriracha, honey, rice vinegar, soy sauce, lime juice, and vegetable broth. Taste for seasonings and adjust as needed. For more spice, add 1 tablespoon sriracha at a time. For more sweetness, add 1-2 teaspoons honey at a time.
Bring to a simmer over medium-high heat. In a small container, whisk together 1 teaspoon corn starch and 1 teaspoon water to form a cornstarch slurry. Add this to the sauce and reduce heat to a gentle simmer over low heat.
Simmer, whisking occasionally, until thickened. This will take just 2-3 minutes. For a thicker sauce, repeat the corn starch slurry. For a thinner sauce, add an extra splash of vegetable broth.
Toss the noodles with the sauce. Serve with steamed broccoli and air fryer tofu for a complete meal.