Type what you have

Ingredients

• ✓ sriracha hot sauce
• hawaiian bread roll
• luncheon meat
• pineapple ring
• lime juice

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil. Place rolls cut-sides up in a single layer on a baking sheet.
2. 2 Toast in the preheated broiler until lightly brown, 1 to 3 minutes.
3. 3 Slice luncheon meat lengthwise into nine ¼-inch thick slices.
4. 4 Heat a cast-iron or nonstick skillet over medium-high heat. Cook meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms.
5. 5 Cook pineapple rings in the same skillet until lightly browned, 1 ½ to 2 minutes per side. Cut each pineapple ring into 3 pieces; set aside.
6. 6 Divide and spread Sriracha among meat slices; top with 1 pineapple piece, drizzle with lime juice, and cover with roll tops.

By tboomgaa

Ingredients

• ✓ sriracha hot sauce
• olive oil
• onion
• garlic
• chicken breast
• water
• soy sauce
• orange marmalade

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
2. 2 Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
3. 3 Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.

By princesspottymouth

Ingredients

• ✓ sriracha hot sauce
• cauliflower
• cream cheese
• rice vinegar
• monkfruit sugar substitute
• ahi tuna
• nori
• avocado
• sesame seed

Instructions

1. 1 Pulse cauliflower florets in a food processor until riced.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower rice, cover, and steam, stirring occasionally, about 10 minutes.
3. 3 Transfer cauliflower rice to a bowl and stir in cream cheese, rice vinegar, and sweetener. Place in the refrigerator to chill until cold, about 1 hour.
4. 4 Mix the chopped tuna with Sriracha in a separate bowl to desired spiciness.
5. 5 Spread 1/3 of the cauliflower mixture on a plastic wrap-covered bamboo rolling mat until you have a square roughly the size of a nori sheet.
6. 6 Place one sheet of nori on top of the cauliflower rice square. Place 1/3 of the avocado slices and 1/3 of the tuna mixture along one edge on top of the nori. Carefully roll, starting from the edge with the fillings. Sprinkle with 1/3 of the sesame seeds and cut the roll into 6 slices with a sharp knife. Repeat with remaining cauliflower rice, nori, avocado slices, tuna mixture, and sesame seeds.

By Tracy Quigley

Ingredients

• ✓ sriracha hot sauce
• vegetable broth
• water
• soy sauce
• sesame oil
• ground ginger
• soba noodle

Instructions

1. 1 Combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. Add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. Transfer noodles to serving bowls and top with desired amount of broth.

By Marie Angel Cat

Ingredients

• ✓ sriracha hot sauce
• soy sauce
• oyster sauce
• hoisin sauce
• red wine vinegar
• garlic powder
• black pepper
• corn

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, garlic powder, Sriracha sauce, and ground black pepper together in a small bowl until smooth.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place corn on the preheated grill. Brush tops with soy glaze; cook for 5 minutes. Flip corn; brush other sides with glaze. Cook until tender, about 5 minutes more.

By Raquel Teixeira

Ingredients

• ✓ sriracha hot sauce
• honey
• butter
• garlic powder
• onion powder
• italian seasoning
• salt
• black pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
3. 3 Place chicken in a baking dish; pour Sriracha sauce mixture over chicken and turn to completely coat chicken.
4. 4 Cook in the preheated oven until no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Sadaf

Ingredients

• ✓ sriracha hot sauce
• pork loin roast
• rice vinegar
• garlic
• fish sauce
• soy sauce
• sea salt
• black pepper
• five-spice powder
• vegetable oil

Instructions

1. 1 Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
2. 2 Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
3. 3 Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Transfer to a plate to rest at least 5 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ sriracha hot sauce
• green bean
• butter
• onion
• garlic
• sesame seed
• soy sauce
• mayonnaise
• allspice
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
2. 2 Melt butter in a saucepan over medium heat. Add onion and garlic; cook and stir for 2 minutes. Add sesame seeds; cook and stir until golden brown, 3 to 5 minutes.
3. 3 Stir soy sauce, mayonnaise, Sriracha, and allspice into onion mixture. Add green beans; toss to coat. Season with salt and black pepper.

By JB David

Ingredients

• ✓ sriracha hot sauce
• extra-firm tofu
• olive oil
• salt
• black pepper
• green onion
• soy sauce
• sesame oil
• chile-garlic sauce
• sesame seed
• garlic

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Season with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned on top, 8 to 10 minutes.
4. 4 Meanwhile, make sauce: Stir together green onion, soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, and garlic in a small bowl.
5. 5 Spoon sauce over tofu slices. Continue baking until sauce is warmed, 3 to 5 minutes.

By aLLASMN

Ingredients

• ✓ sriracha hot sauce
• rice wine vinegar
• soy sauce
• olive oil
• brown sugar
• green onion
• garlic
• black pepper
• sesame seed
• ginger
• five-spice powder
• beef short rib

Instructions

1. 1 Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
2. 2 Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

By ZedFightsGanon

Ingredients

• ✓ sriracha hot sauce
• shirataki noodle
• vegetable oil
• tofu
• soy sauce
• lemon juice
• white sugar
• peanut butter
• egg
• mushroom
• cashew
• bean sprout
• lime

Instructions

1. 1 Place shirataki noodles in a bowl of hot water; set aside.
2. 2 Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
3. 3 Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
4. 4 Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
5. 5 Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
6. 6 Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

By Andrew05

Ingredients

• ✓ sriracha hot sauce
• vegetable oil
• yellow onion
• baby bella mushroom
• garlic
• water
• rice stick noodle
• chicken bouillon
• chicken breast
• green onion
• cilantro
• bean sprout
• lime

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and bouillon; bring to a boil, then reduce heat to low. Add shredded chicken, green onions, and cilantro; simmer for 5 minutes.
2. 2 Top servings with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

By Cora

Ingredients

• ✓ sriracha hot sauce
• olive oil
• firm tofu
• carrot
• celery
• onion
• garlic
• salt
• black pepper
• white rice
• egg
• spinach

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
2. 2 Stir rice, egg, and spinach into tofu mixture until egg is no longer runny, about 5 minutes. Stir in Sriracha sauce; season with salt and pepper.

By OwlsTheDragon

Ingredients

• ✓ sriracha hot sauce
• salmon
• red bell pepper
• sweet onion
• bread crumb
• egg
• soy sauce
• ginger
• sesame oil
• mustard powder
• garlic powder
• vegetable oil
• sesame oil

Instructions

1. 1 Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
2. 2 Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
3. 3 Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

By Ginger Hackley

Ingredients

• ✓ sriracha hot sauce
• long-grain rice
• water
• tuna
• olive oil
• red bell pepper
• jalapeno pepper
• green onion
• rice vinegar
• lemon
• soy sauce
• sesame oil
• korean red pepper flakes
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
3. 3 While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, soy sauce, Sriracha, and sesame oil. Mix with a fork until thoroughly combined. Turn off heat and let rice sit, covered, for 10 minutes.
4. 4 Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.

By John Mitzewich

Ingredients

• ✓ sriracha hot sauce
• tofu
• cornstarch
• vegetable oil
• rice stick noodle
• water
• soy sauce
• white sugar
• tamarind concentrate
• red pepper flake
• onion
• egg
• spring onion
• peanut
• lime

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ sriracha hot sauce
• ✓ sriracha hot sauce
• green onion
• sesame seed
• cayenne pepper
• shrimp
• bay scallop
• sesame oil
• soy sauce
• mayonnaise
• nori
• bonito flake
• sesame seed
• salt
• sugar
• rice vinegar
• water
• medium-grain white rice

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse rice and drain. Add rice to a pot and pour in water. Bring to a simmer over high heat, then reduce heat to low. Cover and cook for 20 minutes. Turn off heat and let rest for 10 minutes.
3. 3 While rice cooks, combine rice vinegar, sugar, and salt together in a small bowl until dissolved. Set aside.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a shallow 2-quart baking dish with some sesame oil.
5. 5 Uncover rice and drizzle over seasoned vinegar mixture. Use a fork to break up and fluff rice. Transfer rice into the prepared baking dish. Sprinkle over toasted sesame seeds, bonito flakes, and nori; use a fork to gently stir into the rice.
6. 6 Mix mayonnaise, soy sauce, ½ teaspoon sesame oil, and Sriracha for topping together in a bowl and stir in scallops and shrimp. Spread over rice, and sprinkle cayenne over the top.
7. 7 Bake in the center of the preheated oven until the seafood is just cooked through (or 95% cooked through), about 20 minutes. Turn oven to a high broil setting, and brown the top, 1 to 2 minutes.
8. 8 Garnish the top with more Sriracha, toasted sesame seeds, and green onions before serving.

By John Mitzewich

Ingredients

• ✓ sriracha hot sauce
• cilantro
• cilantro
• almond
• black pepper
• salt
• lime
• honey
• fish sauce
• avocado oil
• rice wine vinegar
• sugar
• green onion
• celery
• red bell pepper
• carrot
• red onion
• jicama

Instructions

1. 1 Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
2. 2 Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
3. 3 Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

By Bibi

Ingredients

• ✓ sriracha hot sauce
• cilantro
• vegetable oil
• sesame oil
• chicken breast
• salt
• rice noodle
• red pepper flake
• brown sugar
• ketchup
• soy sauce
• hoisin sauce
• rice vinegar
• chicken broth
• garlic
• green onion
• jalapeno pepper
• red bell pepper
• green cabbage
• carrot

Instructions

1. 1 Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
2. 2 Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
3. 3 Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
4. 4 Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

By John Mitzewich

Ingredients

• ✓ sriracha hot sauce
• peanut oil
• mustard
• sage
• baking powder
• cayenne pepper
• oregano
• black pepper
• lemon zest
• onion powder
• garlic powder
• paprika
• salt
• all-purpose flour
• chicken wing
• buttermilk
• black pepper
• salt
• garlic
• onion

Instructions

1. 1 Combine onion, garlic, hot sauce, salt, and black pepper in a large bowl. Add buttermilk and stir to dissolve. Remove wing tips with kitchen shears, if desired. Add wings and toss until well coated in buttermilk mixture. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
2. 2 Whisk together flour, salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard.
3. 3 Drain excess buttermilk from wings. Dredge wings in flour and transfer to a wire rack.
4. 4 Let wings sit for 10 to 15 minutes.
5. 5 Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Carefully drop wings in oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in center, about 5 minutes. Transfer wings to paper towels. Lightly season with salt while still hot. Continue with remaining wings.

By Dav3d

Ingredients

• ✓ sriracha hot sauce
• water
• cornstarch
• sesame oil
• gochujang
• soy sauce
• brown sugar
• water
• beef broth
• rice wine vinegar
• garlic
• sesame seed
• buttery round cracker
• green onion
• garlic
• ginger
• soy sauce
• black pepper
• salt
• gochujang
• ground beef

Instructions

1. 1 Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce. Spreading out the seasoning will reduce the time you need to handle the meat. Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.
2. 2 Cover and refrigerate for about 30 minutes.
3. 3 Preheat the oven to 450 degrees C (220 degrees C).
4. 4 Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
5. 5 Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
6. 6 Transfer meatballs to a plate while preparing the sauce in the same skillet.
7. 7 Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir sauce and bring to a simmer. Cook until reduced by a third.
8. 8 Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly. Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce. Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.
9. 9 Serve garnished with toasted sesame seeds and green onions.

By John Mitzewich

Ingredients

• ✓ sriracha hot sauce
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
3. 3 Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
4. 4 Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.

By What's for dinner, mom?

Ingredients

• ✓ sriracha hot sauce
• mayonnaise
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Stir mayonnaise and Sriracha together in a bowl until the color is consistent; add lime juice and stir.

By KGABELE

Ingredients

• ✓ sriracha hot sauce
• mayonnaise
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, Sriracha, and sesame oil together in a bowl using a fork until smooth.
3. 3 Serve with your favorite sushi. Enjoy!

By WEEBRIE

Ingredients

• ✓ sriracha hot sauce
• kale
• olive oil
• lime juice
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Wash kale; remove and discard ribs. Dry leaves thoroughly, using a salad spinner if available, making sure no moisture remains. Tear leaves into 2- to 3-inch pieces.
3. 3 Whisk olive oil, Sriracha, lime juice, and salt together in a large bowl. Add kale; toss to coat.
4. 4 Divide kale between the prepared baking sheets, making sure no pieces overlap.
5. 5 Bake in the preheated oven for 15 minutes, flip any pieces getting too browned on the bottom; continue baking until kale is crisp, about 15 minute more. Cool kale chips before serving, 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ sriracha hot sauce
• soy sauce
• salsa verde
• white sugar
• lime juice
• cilantro
• water
• ginger root
• rice vinegar

Instructions

1. 1 Shake soy sauce, salsa verde, sugar, lime juice, cilantro, water, sriracha, ginger, and rice vinegar together in a container with a tight-fitting lid until sugar is dissolved. Refrigerate to allow flavors to blend, about 1 hour.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ sriracha hot sauce
• vinegar
• water
• onion
• salt
• egg

Instructions

1. 1 Combine vinegar, water, onion, Sriracha sauce, and sea salt in a saucepan; bring to a simmer. Remove saucepan from heat and cool liquid slightly.
2. 2 Place eggs in a 1-quart jar. Pour vinegar mixture over eggs. Seal the jar and refrigerate, occasionally shaking the jar, for at least 2 days.

By France Cevallos

Ingredients

• ✓ sriracha hot sauce
• plain greek yogurt
• lemon
• garlic
• olive oil
• feta cheese
• salt
• black pepper

Instructions

1. 1 Mix yogurt, lemon juice, and garlic together in a bowl. Slowly pour olive oil in a fine stream into yogurt mixture while constantly mixing with a whisk or in a food processor. Whisk Sriracha hot sauce into yogurt mixture; fold in feta cheese. Season dressing with salt and pepper.

By Nerissa RDH

Ingredients

• ✓ sriracha hot sauce
• water
• brown sugar
• red wine vinegar
• orange zest
• soy sauce
• ginger
• white pepper
• cayenne pepper
• cornstarch

Instructions

1. 1 Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, Sriracha, white pepper, and cayenne pepper in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes.
2. 2 Whisk ½ cup orange sauce and cornstarch together in a small bowl until well blended and orange zest starts to dissolve.
3. 3 Increase heat; bring sauce to a slow boil, about 5 minutes. Stir cornstarch mixture into sauce, stirring occasionally, until thickened, 3 to 5 minutes. Cool before serving, about 3 minutes.

By duboo

Ingredients

• ✓ sriracha hot sauce
• daikon radish
• carrot
• rice vinegar
• mayonnaise
• hoisin sauce
• sandwich roll
• pork roast
• pate
• cucumber
• jalapeno pepper
• cilantro leaf

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
3. 3 Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
4. 4 Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
5. 5 Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.

By John Mitzewich