Ever have one of those days where you just don't feel like cooking, but also aren't keen on eating out or ordering in? In summer, there's just so much fun stuff to do outside the house that shopping for and preparing a multi-course can feel even more like a chore.
If we're going to be honest, I'd much rather be on my bike or taking a hike at the end of a workday.
But what if you could whip up a bowl of the world's tastiest vegetarian noodles in 10 minutes or less?
If your kitchen is well-stocked with Asian pantry ingredients — think staples such as soy and fish sauces, Shaoxing wine and toasted sesame oil — this dish is for you. It only takes as long to prepare as it does to chop some green onions and ginger and measure out a few condiments. In other words, it's both fast and easy, not to mention budget-friendly.
The homemade chili oil sauce is definitely on the spicy side, so if you don't like to break into a sweat at mealtime, add half as much red pepper flakes to the bowl with the other ingredients. Then taste, and add some more if you don't get a sufficient burn on your lips.
I built the dish with 99-cent ramen noodles, but you could also use rice or udon noodles, lo mein or even plain spaghetti. If you don't have it on hand, the best substitutes for Shaoxing wine (a type of rice wine essential in Chinese cooking) are dry sherry, sake or dry white wine. You could also use a little apple cider vinegar or even gin.
The dish can be served hot, cold or at room temperature, depending on preference. My husband ate them out of a Tupperware container in his car with a plastic fork for a mid-morning snack on-the-go. For an extra pop of flavor, garnish with toasted sesame seeds and chopped scallion.
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10-MINUTE CHILI OIL NOODLES
PG tested
8 ounces ramen noodles
1 tablespoon crushed red pepper flakes
2 spring onions, chopped small, plus more for garnish
2 tablespoons soy sauce or tamari, plus more for serving
1 garlic clove, minced
1/4 cup chopped cilantro
1-inch piece fresh ginger, minced
1 tablespoon Shaoxing wine
1 teaspoon fish sauce
1 teaspoon toasted sesame oil
1 teaspoon Gochujang paste or Sriracha sauce
Zest and juice 1/2 lime
Sugar, optional
1/2 cup neutral oil, such as peanut or avocado
Toasted sesame seeds, optional garnish
Cook ramen noodles according to package instructions. Drain and place in a bowl.
In another bowl, combine red pepper flakes, spring onion, soy sauce, garlic, ginger Shaoxing vinegar, fish sauce, sesame oil, Gochujang paste and lime zest and juice. Taste. If it's too spicy, you can add a little sugar to neutralize the heat.
In separate small pan, heat oil until sizzling hot (about 200 degrees, or hot enough for it to swirls rapidly around the saucepan when rotated). Pour the hot oil over the red pepper flake mixture, and mix well with a spoon.
Add cooked noodles to bowl and toss until all the strands are evenly coated.
Divide mixture among two plates or bowls. Garnish with sliced spring onions and add more soy sauce, if needed. Be sure to scrape all the good stuff from the bowl.
Serves 2.
— Adapted from @chef_jonnymarsh on Instagram
