Spicy Vegetable Egg Noodles Recipes

SPICY CHILI GARLIC NOODLES

Steps:

• Bring a large pot of water to a boil and cook noodles according to package instructions.
• Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
• Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
• Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
• When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
• Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

SPICY PAN-FRIED NOODLES

Steps:

• In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
• In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
• In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

SPICY VEGETABLE EGG NOODLES

Steps:

• Start boiling some water to cook your noodles in a pot.
• Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
• Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
• Then, add corn to the wok, followed by your vegetable stock.
• Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
• Add partially cooked pasta and cook until pasta is "al dente".
• Add celery, green bell pepper and stir again.
• In a bowl take your cornstarch and add just enough water to make a thin paste.
• Add thin paste to the stock mixture and stir completely.
• Turn off the heat and stir in green onions, and vinegar.
• Garnish with red pepper flakes and bean sprouts.
• Drizzle with a little bit of sesame oil.
• Serve & Enjoy!