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Spicy soy and chili fried noodles tossed with garlic, mushroom, green onions and baby spinach.
WHAT’S GOING ON HERE:
chilies in oil: chilies in oil are hot chilies that have been fried in oil with peanuts. it adds an electric red sheen to the noodles with a lot of heat. the chilies are spicy and crunchy. add as little or as much as you’d like.
thin spaghetti: any kind of thin noodle can be used in this dish whether it’s thin soba, thin spaghetti, or curly ramen. cook the pasta according to cooking time. adding the noodles hot to the stir fry helps the sauce stick to them.
hoisin: hoisin is a fermented soy bean paste. it adds depth, color, and a sweet and salty flavor. the thick paste helps the ingredients coat and stick to the noodles. but a little goes a long way.
soy sauce: soy sauce adds darkness to the noodles. it adds a nice salty flavor that balances the heat and sweetness. adding soy sauce doesn’t mean you don’t need to add salt. adding a little salt to a dish with soy sauce tends to give it the push it needs.
safflower oil: safflower oil is the most common oil in wok cooking. the oil can stand up to high while still being full of flavor. safflower has a unique but tame flavor that really highlights the fried veggies and all spices well.
TIPS & TRICKS FOR THE BEST SPICY SPINACH GARLIC NOODLES
high heat; high heat adds nice color to the vegetables. make sure you reduce the heat once the color is formed then cook the vegetables till most of the natural moisture is reduced. reducing moisture will make sure you have a nice light dish. the starch from the veggies can weigh the dish down.
hot noodles: add hot noodles to the hot vegetables they incorporate better and they absorb more sauce.
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