People Finder
Chili Crisp Noodles
These Chili Crisp Noodles are a little spicy, a little sweet, and altogether delicious. (Photo: Andria Dilling)
1 tablespoon olive oil
½ small cabbage, sliced
½ cup matchstick-cut carrots
3 scallions, chopped, divided
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 small cloves garlic, sliced
1 inch piece fresh ginger, grated
¼ cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons chili crisp, or more to taste (H-E-B has one called Fly By Jing Sichuan Chili Crisp that is delicious)
1 ½ tablespoons honey
12 ounces noodles, such as lo mein or spaghetti
1 tablespoon sesame oil
Heat the olive oil in a large skillet over medium. Add the cabbage, carrots, and 2/3 of the chopped scallions. Season with the salt and pepper, and cook, stirring occasionally, until the vegetables are very soft and translucent, about 15 minutes. Stir in the garlic and ginger and cook until fragrant, about 4 minutes.
While the vegetables are cooking, whisk the soy sauce, vinegar, chili crisp, and honey together in a small bowl. Set aside.
Cook the noodles according to the package directions. Drain, and place the hot noodles in a large bowl. Pour the soy sauce mixture over and toss to coat. Drizzle with the sesame oil.
When the vegetables are done, toss them into the saucy noodles. Garnish with the remaining scallions and serve warm or room temperature. These noodles are also delicious cold from the fridge.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
