What type of Chinese Noodles should l use in these Chili Noodles?

This spicy Chinese noodles recipe can be made with udon noodles, ramen noodles or wonton noodles. Two are Chinese egg noodles and all are wheat noodles, so what is the difference? Ramen noodles are made with egg and udon noodles are vegan. Udon noodles are also thicker and straighter, whereas ramen noodles are wavier. Both are flour-based, but ramen has a chewier texture. Wonton noodles are also egg and wheat-based and I always buy them after a trip to my favorite Asian grocery store or the local Asian market. They are meant for soup but work perfectly in this Chili Garlic Noodles Recipe. Gluten-free noodles or wide rice noodles are also a great option. A wider noodle, such as Pad Thai noodles also work, and they hold more sauce. Lo mein noodles are meant for heavier dishes, so I would probably avoid those. Whatever you do, make sure your noodles are cooked al dente! Nothing worse than soft, soggy noodles!

What's the difference between dark and light soy sauce?

In Chinese cooking, most recipes use light soy sauce or “thin” soy sauce. It is salty and lighter in color, so it doesn’t stain your food-such as noodles. Dark soy sauce is meant for braising and is the familiar Kikkoman version. It is meant for color and is sweeter, thicker, and less salty than light soy sauce. But be assured: I have used whatever I have on hand!

How can l store leftover Spicy Garlic Noodles?

Leftover noodles are very good the next day. Store the spicy noodles in the fridge in an airtight container and they are ready to microwave for lunch. Enjoy them for 3-4 days.

Quick and Easy Spicy Chili Garlic Noodles Recipe

Description

This easy spicy chili garlic noodles recipe-Sichuan style- are ready for dinner in 20 minutes. Isn’t your mouth watering?

Ingredients

Units Scale

1/2 c of your favorite chili oil

Salt and Pepper or white pepper

2 T canola oil (divided)

6 T chopped, roasted and salted peanuts

Rind of 1/2 orange, peeled into 2 to 3” strips

4 minced garlic cloves

1 pound of ground chicken or pork

1/2 c chopped Chinese barbecue pork

A few dashes of Maggi seasoning (optional)

10 to 12 ounces ramen, udon or wonton noodles, preferably fresh and cooked according to package directions (Cook until al dente-not soft) Toss with 1 t of sesame oil to keep noodles from sticking together.

4 chopped scallions on the bias

1/2 c chopped cilantro

Cook Mode Prevent your screen from going dark

Instructions

Using a large skillet or wok, heat 1 T of oil over medium heat. Cook the peanuts, orange rind and garlic until golden. Pour into the chile oil but remove the orange rind before serving. Personally, I like the orange rind chopped up and added to the noodles but that is up to you.

In the same skillet add the other tablespoon of oil and heat over medium-high. Add the chicken or pork and press down into a thin layer. Season with salt and the pepper of your choice. Cook without stirring, ocassionally pressing the meat down, untill the bottom is browned, about 5 minutes. Break the meat up into small pieces and cook until cooked through, about another minute.

Add half of the chile oil to coat the meat and stir scraping up any brown bits from the bottom of the skillet or wok. If you are using the Maggi seasoning, add a few dashes now. Add the noodles and pork and the rest of the oil, tossing well to coat the noodle/meat mixture.

Top with scallions before serving.

Notes

See post for other suggestions.