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Spicy Garlic Noodles
10 mins
20 mins
4
Steps
- Start with cooking the ground beef (or other meat/tofu) if it's not already cooked. Season it lightly with salt and pepper. Do not over salt, since the sauce has a lot of flavor.
- Bring a large pot of water to a boil and cook noodles according to package instructions. Add the oil, shallots and garlic to a pot or large deep skillet and sauté until lightly browned, about 6 minutes.
- Add the white part of the scallions and the grated ginger and sauté for 2-3 more minutes. Add in all remaining sauce ingredients and stir together. If you are sensitive to heat, start on the low end of the recommended amounts of sriracha, red pepper flakes and chili sauce and add as you go, or as needed.
- *if you make it a bit too spicy, you can tone it down a bit with a little extra brown sugar but making it less spicy is difficult so be mindful.
- When the noodles are done cooking, reserve some of the pasta water*. Combine the noodles with the sauce and toss until well coated. Add in the cooked ground meat and edamame.
- Let the mix simmer for a few minutes to allow the noodles to absorb the flavors. Add pasta water a little at a time to ensure the noodles are saucy and the sauce spreads well. Serve and garnish with additional green onions and sesame seeds.
Notes
- *any cooked lean ground meat will work great, do not over season it – the sauce will do most of that!
- *any noodle of choice will work great. Don’t forget to reserve 1 cup of pasta water.
- *separate the green tops for garnish.
- *use tamari or coconut aminos if needed to make gluten free.
- *brown sugar can be substituted with honey or maple syrup.
- Store leftovers in an airtight container in the fridge for up to 4 days, it does get spicier as it sits so just be warned. You can freeze these for up to 2 months.
Originally published at sailorbailey.com. Reproduced for personal collection.
