Jennie Walldén

Cooking time: 30 min

2 servings

A plate of Sriracha noodles with coriander and a tub of Hooked Toonish in the background.


  • 200 g of wheat noodles
  • 1 green onion, thin sliced
  • 1 handful peanuts, chopped
  • 1 bunch of coriander, chopped
  • 1 jar Toonish Tomat
  • 1 tbsp Japanese soy
  • 1 tbsp Chinese soy
  • 2 tsp balsamic vinegar
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 small garlic clove, grated
  • 1 tsp grated ginger
  • 1-2 tsp sriracha


  1. Start by mixing all ingredients for the sauce. Put it aside.
  2. Cook the noodles according to the instructions on the package. Remove the water, but save 1 dl. Put the noodles back into the pot.
  3. Mix the sauce with the noodles and add some of the noodle water. Mix well and put on 2 plates. Top it with green onion, peanuts and coriander. Serve right away! Enjoy!
A red circle that says 100% plant-based fish


Jennie is a Swedish TV chef, cookbook author and winner of Masterchef 2013.

We have been lucky to work with Jennie on a number of recipes at Hooked.

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