Spicy Rice Noodles

January 23, 2012

My Asian cooking skills are sadly lacking, especially when it comes to authenticity.  I’m working on it.  Finding ingredients has gotten easier lately, with local supermarkets now stocking items that used to mean a trip to the Asian market or going without.  In the meantime, I just throw together my favorite ingredients, like I did for this easy side dish.

  • Rice Noodles
  • Chili Paste, 1 tablespoon, more if you want it hotter, less for a milder version
  • Soy Sauce, about a cup
  • Hot Mustard, 1 to 2 tablespoons
  • Rice Vinegar, 2 to 3 tablespoons
  • Sesame Oil, a couple of tablespoons for the wok
  • Green Onions, 3 or 4, sliced
  • Ginger Root, a tablespoon or so, grated or finely minced
  • Garlic, 2 or 3 cloves, minced

Put a pot of water on for the rice noodles.  While it heats, slice the onion, including a good bit of the green part.  Mince the garlic and ginger.

Combine the soy sauce, chili paste, mustard and vinegar.  Give it a taste and adjust it to your liking.

Once the water is simmering, turn off the heat and add the noodles.  Let them soak for 6 to 8 minutes.

While the noodles are soaking, heat a little sesame oil in a wok (or skillet) over medium-high heat.  Add the onions, garlic and ginger and toss it together a bit, letting the garlic and ginger soften.

Drain the noodles and dump them into the wok.

Add the sauce and toss it together for a minute or two, until it’s well-mixed.  I haven’t gotten the wrist motion down for flipping things in the pan or wok so I cheat and use the tongs.  Add a little more soy sauce and/or sesame oil if it seems to need it.

Serve it up hot, with a little Sriracha sauce for an extra kick.  Enjoy!

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{ 1 comment… read it below or add one }

1 Veronica January 23, 2012 at 7:00 pm

This looks simple, and delicious! Love spicy, a definite must-try.

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