Ginger & Sweet Chili Asian Noodles
Simple cooking, Big Flavor
These Ginger and Sweet Chili Asian Noodles are so full of flavor, it’s truly a delicious recipe. And this dish is made with only 10 ingredients and in 10 minutes, no kidding! That’s the good thing when you have you pantry ready for anything.
I’m always so excited when I’m grocery shopping. I’m picking my partners in crime, the babes that are going to help me create something wonderful and delicious and make me look good. Here come the spices, oils, vinegars and sauces. I always keep plenty of them in my pantry, hoping they’re ready to mingle when I bring them together on my skillet.
That’s exactly how everything came together with this Ginger Sweet Chili Asian Noodles recipe. Very little chance of screwing things up because of its simplicity. Some pantry ingredients waiting to be tossed together to create an extremely flavorful dish. And me feeling very empowered with what I’m able to create, even with the minimum of effort! Yet, in 10 minutes you’ll have a warm and comforting bowl full of ginger heat. It’s rich and creamy. Make it once and you’ll have these Ginger Asian Noodles on repeat!
Recipe Notes
NOTES??? It’s a 10-minute 10 ingredients noodles recipe, so no notes today!!
Actually there’s one, you may use angel hair or spaghetti if you don't find the somen noodles, just cook them per packet instructions on another pot and then add the pasta to the skillet.
I love to add some thawed seasoned shrimp right with the noodles and cook them for the remaining time. You can also add some cooked chopped chicken or beef.
Ginger Sweet Chili Asian Noodles
Ingredients
◯ Sesame oil – 3 TBSP
◯ Cremini or Silver mushrooms, rinsed and sliced – 1 to 2 cups
◯ Yellow or white onion, sliced - 1 cup
◯ Fine sea salt – ¼ Tsp
◯ Beef, chicken or vegetable stock – 2 cups
◯ Grated ginger – 1 TBSP (½ TBSP for a milder flavor)
◯ Ground garlic – ¼ Tsp
◯ Oyster sauce (or hoisin sauce for a complete vegan dish) – 1 TBSP
◯ Chili sauce - 2 to 3 Tsp
◯ Somen noodles – 90 grams (1 pre-tied bunch)
◯ Chopped scallions or fresh basil and lemon slices to serve
Details
Yield:
2 large portions or 4 small portions
Steps
In a large skillet heat the sesame oil in medium heat just until warm to hot. Add the mushrooms and onions and sprinkle with the ¼ teaspoon of salt. Sauté for 3 minutes, until the mushrooms and onions have turned translucent and soft.
Pour the two cups of stock. Add the ginger, garlic, oyster sauce and chili sauce. Bring to a gentle boil and cook for three minutes. Add the noodles and cook for three minutes, until noodles are tender. Retire from heat and serve in large soup bowl. Add some chopped basil or parsley and sesame seeds if desired.
