Chili Crisp Noodles
There are a lot of chili pastes out there. Lao Gan Ma chili paste has become my favourite brand since I don’t like things too spicy. What I love about this paste is that it is deeply flavoured without being so spicy that you can’t taste anything. Of course, you can absolutely adjust the amount of chili paste to your liking, use more, use less… Use your favourite chili paste There are no rules here.Use whatever noodles you like, thin, medium or knife cut. You can also substitute with spaghetti or instant ramen. A good substitute for pork is chicken or turkey. Instead of yue choy, try baby bok choy or spinach. Make it your own.
Servings: 4 servings
Ingredients
- ½ pound wheat noodles
- 2 tablespoons avocado oil
- 1 tablespoon ginger grated
- 4 garlic cloves minced
- 8 ounces ground pork
- 3 stalks yue choy cut into 3 inch pieces
- ½ teaspoon sesame oil
For the Sauce
- 1 tablespoon soy sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons rice wine
- 1 heaping tablespoon your favourite chili paste
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
Instructions
- Prepare the noodles.
- In a small bowl, combine the sauce ingredients.
- In a wok or large frying pan on medium heat, add cooking oil and ginger and garlic. Cook for 30-60 seconds or until fragrant.
- Add the pork and stir fry until cooked through.
- Add the sauce. Stir and cook for a minute.
- Add the thicker stems of the yue choy and cook until fork tender.
- Add noodles and leafy greens. Stir fry until the greens are wilted. Add some noodle water to moisten, if noodles seem dry.
- Turn off the heat. Drizzle with sesame oil or more chili oil.