Spicy Garlic Noodles

The other day I had this vision of slurping noodles. I have no idea why. I was probably hungry, and as my oldest has been devouring ramen noodles lately, noodle slurping was just on my mind. This was around ten in the morning mind you. So when I got home I looked around and noticed I had a bunch of green onions to use, and had an array of pasta to chose from. I was looking to make a thicker style noodle in a spicy, yet awesome Asian style sauce. I’ll admit that one third of my refrigerator door is littered with Asian ingredients; everything from soy sauces, fish sauces, hoisin, sesame oil, gochujang, and mirin just to name a few. So with that said, I was going to setup a nice, thick Asian sauce, almost like a gravy, to be slurped with some nice thick cut bucatini.

Spicy Garlic Noodles Recipe

Let’s get started.

Ingredients:

  • 1 lb bucatini, cooked al dente
  • 3 tbsp canola oil
  • 5 cloves of garlic, minced
  • 1 tbsp ginger, minced
  • 1 generous pinch of red chili flakes
  • 3 green onions, thinly sliced
  • 1/4 cup of soy sauce
  • 1/3 cup of hoisin sauce
  • 2 tbsp dark sesame oil
  • 1/4 cup Sherry cooking wine
  • 1/2 cup chicken stock
  • 1/2 tbsp corn starch
  • 1/4 cup of roasted peanuts, lightly crushed

Start by cooking your pasta. Drain and set aside.

Make the sauce by adding the soy sauce, hoisin, sesame oil, and sherry cooking wine to a small bowl, and give a good mix. Set it aside.

Add the chicken stock and corn starch to another bowl. Stir well, and set it aside.

Add the oil to a large skillet, or wok, and bring the oil up to temperature on medium to medium, high heat.

Toss in the garlic, ginger, and chili flakes, cooking for a few minutes. Add in the sauce, and cook for about five minutes, stirring along the way.

Spicy Garlic Noodles

Toss in the chicken stock and corn starch. This will begin to thicken the sauce after cooking for a few minutes. Stir.

Once the sauce begins to thicken, toss in the noodles and almost all of the green onions. Set a few aside to sprinkle on top of the noodles when serving.

Gently toss the noodles, incorporating the sauce, and warming the noodles.

Put the noodles into a serving dish, and shower with any remaining green onion and the crushed peanuts.

Slurp away. The bucatini noodles themselves are awesome. They are much thicker than a spaghetti, but they are hollowed ou which allows that sauce to get in there and penetrate the pasta. These noodles are pretty delicious. They had that nice spice from the garlic and chili flakes, but are balanced by the hoisin and sesame oil. These are also great hot or cold, so they are perfect for outdoor picnics and get togethers.

Spicy Garlic Noodles
Author: 
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A simple Asian noodle dish that is great hot or cold.
Ingredients
  • 1 lb bucatini, cooked al dente
  • 3 tbsp canola oil
  • 5 cloves of garlic, minced
  • 1 tbsp ginger, minced
  • 1 generous pinch of red chili flakes
  • 3 green onions, thinly sliced
  • ¼ cup of soy sauce
  • ⅓ cup of hoisin sauce
  • 2 tbsp dark sesame oil
  • ¼ cup Sherry cooking wine
  • ½ cup chicken stock
  • ½ tbsp corn starch
  • ¼ cup of roasted peanuts, lightly crushed
Instructions
  1. Start by cooking your pasta. Drain and set aside.
  2. Make the sauce by adding the soy sauce, hoisin, sesame oil, and sherry cooking wine to a small bowl, and give a good mix. Set it aside.
  3. Add the chicken stock and corn starch to another bowl. Stir well, and set it aside.
  4. Add the oil to a large skillet, or wok, and bring the oil up to temperature on medium to medium, high heat.
  5. Toss in the garlic, ginger, and chili flakes, cooking for a few minutes. Add in the sauce, and cook for about five minutes, stirring along the way.
  6. Toss in the chicken stock and corn starch. This will begin to thicken the sauce after cooking for a few minutes. Stir.
  7. Once the sauce begins to thicken, toss in the noodles and almost all of the green onions. Set a few aside to sprinkle on top of the noodles when serving.
  8. Gently toss the noodles, incorporating the sauce, and warming the noodles.
  9. Put the noodles into a serving dish, and shower with any remaining green onion and the crushed peanuts.

 

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