Spicy IndoChinese Noodles

Srilatha IndoChinese, Main Dish Leave a Comment

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Spicy IndoChinese Noodles
A spicy noodle dish, perfect for a cloudy, chilly day like today! Noodles of your choice stir-fried with vegetables, and soy sauce, Sriracha and chili paste. Quick and easy!
Course Main Dish
Cuisine Indo Chinese
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
  • 1/2 packet Linguini pasta I like linguine for this dish, you may use spaghetti or egg noodles
  • 2 cups Mixed slivered vegetables Carrots, green peppers and broccoli work well
  • 2 tsp soy sauce
  • 2 tsp Sambal olek Red chili paste available in most grocery stores in the Chinese section of the ethnic aisle
  • 2 tsp Sriracha
  • 1 handful peanuts or moong bean sprouts
  • 1 bunch green onions/scallions
  • 2 tbsp oil
  • 1 tsp Salt
  • 2 cloves garlic
Course Main Dish
Cuisine Indo Chinese
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Ingredients
  • 1/2 packet Linguini pasta I like linguine for this dish, you may use spaghetti or egg noodles
  • 2 cups Mixed slivered vegetables Carrots, green peppers and broccoli work well
  • 2 tsp soy sauce
  • 2 tsp Sambal olek Red chili paste available in most grocery stores in the Chinese section of the ethnic aisle
  • 2 tsp Sriracha
  • 1 handful peanuts or moong bean sprouts
  • 1 bunch green onions/scallions
  • 2 tbsp oil
  • 1 tsp Salt
  • 2 cloves garlic
Instructions
  1. Cook pasta according to package directions. Drain the water, drizzle a few drops of oil to keep the noodles from sticking together
  2. Chop the vegetables into julienne strips
  3. Mince the garlic cloves; slice the scallions into small circles
  4. Heat oil in a wok; if you don't have a wok, use a kadai/vaanali
  5. Add the garlic, fry quickly and don't let it burn
  6. Drop all the vegetables in the hot oil, add the salt and saute on high heat for roughly 3-4 minutes. The trick is to keep moving the vegetables, and toss them around so they remain crisp, and cook just enough to be tender
  7. Add all the condiments - soy sauce, sriracha and the chili paste and let the vegetables cook for a minute or so before adding the noodles
  8. Turn the heat off, and add the scallions and the sprouts/peanuts
Recipe Notes

This dish should be cooked on high heat, quickly. A wok works best, especially if it's non-stick.
Serving Suggestions:
Optional: add cilantro and serve with wedges of lime/lemon

My kids love this dish with, don't laugh, a tall glass of ice cold milk. They love the heat, but need the milk to cool off.

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