Tuesday, November 11, 2014

Spicy Pan-Fried Noodles

I got this recipe from the NYTimes (here) and I made the below modifications. It was so delicious. Seriously. I am adding it to my list of regulars.


INGREDIENTS
• 1 cup thinly sliced scallions (about a bunch; use both whites and greens) 
• 3 tablespoons soy sauce, more to taste
• 1 tablespoon grated fresh ginger - I FORGOT TO BUY GINGER SO JUST USED A SHAKE OF DRIED GINGER.
• 2 teaspoons rice wine or sherry vinegar
• 1 teaspoon sesame oil
• ¼ teaspoon kosher salt, more as needed
• 6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles I USED UDON NOODLES. 
• 2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed I USED CANOLA OIL, I DIDN'T HAVE ANY OF THESE OTHER ONES. 
• 5 garlic cloves, thinly sliced
• 2 large eggs, beaten with a fork WE DIDNT HAVE ANY EGGS SO DIDN'T INCLUDE THEM BUT THEY WEREN'T MISSED. ALSO WHO DOESN'T HAVE EGGS? GEEZ. 
• 2 cups washed baby spinach or 1/2 cup thawed edamame (optional) I USED SPINACH. 
• 1 to 2 teaspoons sriracha or other hot sauce, or to taste I ALSO ADDED A CHOPPED UP FRESH CHILI PEPPER FROM HUSBAND'S GARDEN 
•  Juice of 1/2 lime, or to taste
• 1 cup cilantro leaves
• 2 tablespoons sesame seeds or chopped roasted peanuts, optional I USED SESAME SEEDS


PREPARATION
1. In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
2. In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
3. In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

2 comments:

Randi said...

Get a chicken to add to your husband's garden so that you will always have eggs.
This turned into the barefoot contessa quite quickly wouldn't you agree?
By the way, this sounds very, very delicious.

Jessica said...

Thanks, Dude! This is right up my alley, but perhaps not up Petey's. Obvious green onionness will cause objections; luckily I am masterful at chopping into wee pieces. Cilantro will not be an issue, because ew I am one of those people who thinks it tastes like soap. Oh no, I sound like one of those people who writes reviews on recipe sites and says thinks like, "I subbed gluten free flour for all purpose, used salsa instead of chopped tomatoes, and added raisins and it was horrible. I don't recommend this recipe."