Asian Inspired Chili Garlic Noodles
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Serves: 2 large servings, or 4 small ones — easily doubled
INGREDIENTS
For the sauce:
2 TBSP soy sauce (or gluten-free tamari)
2 TBSP mirin
2 TBSP water, plus more as needed
½ – 1 birds eye chile (also called a Thai chile) sliced thinly, OR some dried chili flakes, chili garlic sauce, or sriracha, to taste *see recipe notes
1 TBSP honey (or brown sugar)
1 tsp. toasted sesame oil
For the noodles:
10 oz. low mein egg noodles (or soba noodles, rice noodles, or other pasta, or gluten-free noodles of choice)
2-3 TBSP peanut, coconut, or vegetable oil
2 baby pak choi
1 cup snow peas, cut in half
1 tsp. fresh ginger, grated
3 cloves garlic, thinly sliced
2 green onions (scallions), chopped
½ TBSP toasted sesame seeds, plus more for garnish
Handful of fresh cilantro, chopped
Lime wedges, for serving
Optional: soft-boiled or fried eggs, or shrimp, chicken, or other protein **see recipe notes
INSTRUCTIONS
Start by making the sauce. Add everything to a bowl or glass measuring cup, and whisk to combine. Set aside, and allow the chili to infuse the sauce with heat. To adjust the amount of heat in the recipe, see the recipe notes below.
Cook the noodles according to package directions, minus a minute or two — they should be a little chewy still — and drain them. Set aside.
In a wok or large non-stick skillet, heat 1 TBSP of oil. Cut the base off the pak choi and separate the leaves, and once the oil is hot, add it to the pan. Let cook for 30-60 seconds, then add in the snow peas, and cook for another minute or so, until bright green and crisp tender. Remove from the pan and set aside.
Add another 1-2 TBSP oil to the pan, and add the garlic and ginger. Cook for 30 seconds, stirring constantly to keep the garlic from burning, then add in the cooked and drained noodles. Toss thoroughly to coat the noodles in the garlic and ginger, letting the noodles fry a little in the pan, then pour the sauce into the pan, and toss to combine. The noodles will absorb the sauce quickly — if they become too dry, add a splash more water, as needed.
Add the cooked vegetables, green onions, cilantro, and sesame seeds to the pan, and toss to combine. Serve immediately with additional sesame seeds, and fresh limes wedges for squeezing over.