Burnt Chile Garlic Noodles
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
4 – 5 oz uncooked noodles
1.5 tablespoon oil + a drizzle of toasted sesame oil + a teaspoon oil to cook the noodles
red crushed chili pepper or use whole red chile peppers if you want it less spicy
1/4 teaspoon red chili powder/cayenne
3 large garlic cloves (about 3/4 tablespoon sliced, or to taste)
3/4 cup thinly sliced/julienned vegetables ( I used onion, carrots and asparagus)
few tablespoon of scallions, thinly sliced (green parts only)
salt to taste
1 teaspoon vinegar
1 teaspoon soy sauce (dark soy sauce or tamari preferable)
a tablespoon of chopped fresh coriander/cilantro (optional)
Instructions:
Ingredients: (serves 1-2)
Heat 1.5 tablespoon of oil. Add the crushed chili pepper and powder and let them cook, sizzle and brown. They will turn dark brown and even might make you cough. It is this burnt aroma you are looking for. It will mellow when you add the noodles. If you do not want the heat/spice strain the oil and discard the chile pepper. If you want stronger flavor allow the oil to sit overnight and then strain.I have not strained the oil.
Return oil to the pan/wok. Add the sliced garlic. Allow them to turn golden or even a little darker if you want. Increase the heat and add the vegetables and salt. Quickly stir fry moving them around in the wok/pan, for a couple of minutes only.
Add the drained noodles, and quickly toss everything together for the oil and the vegetables to combine well. Combine vinegar and soy sauce and add to the noodles. Toss again to for the vinegar and soy sauce to combine with the noodles. Switch off the heat and adjust salt.
Drizzle the toasted sesame oil and garnish with sliced green onions and chopped cilantro and toss just before serving. Serve warm.
From ecurry.com