Sizzling Spicy Noodles
Sizzling Noodles
Equipment
- 1 bowl
- 2 Pots 1 for hot oil and 1 for boiling the noodles
Ingredients
- 1/2 lb or 8 oz knife-cut noodles (or any wide noodles you like) You can use rice noodles for gluten free
- 2 Tbsp Peanut butter or Sunflower butter or Almond butter
- 1 tsp gochujang (korean chili paste) *If you're sesame free you can use sweet chili sauce
- 1/3 C chopped green onion
- 1/3 C chopped basil
- 1/3 C chopped cilantro
- 1 Tbsp Sesame seeds (optional)
- 1 Tbsp Chili flakes
- 1 tsp Freshly grated ginger
- 2 Tbsp Tamari or soy sauce Tamari is gluten free
- 1 Tbsp Rice vinegar
- 1/2 Juice of 1/2 a lime
- 2 Tbsp Avocado oil
Instructions
- In a bowl combine the peanut butter, gochujang, chopped herbs, sesame seeds, chili flakes, ginger, garlic, tamari, rice vinegar and lime juice
- Cook the noodles: Boil the noodles according to your package directions. Mine took 2-4 minutes. Reserve 1/4 C of the cooking water then drain the rest
- Heat the avocado oil in a small pan until hot but not smoking. Pour over the herbs mixture. It should sizzle. Stir together for form a smooth sauce
- Add the cooked noodles and reserved pasta water to the sauce and toss until evenly coated
- Garnish with extra green onions, sesame seeds or a drizzle of chili oil
