Diva Tasting: Spicy Asian Noodles…

Spicy Noodles


1 (16 Ounce) Package Egg Noodles

3 Tablespoons Canola Oil

1 Cup Dry-Roasted Peanuts

8 Tablespoons Low-Sodium Soy Sauce

2 Tablespoons Sambal Oelek (Chile Paste)

1 Teaspoons White Sugar

5 Cloves Garlic, Minced

1 (1 Inch) Piece Fresh Ginger, Peeled

16 Ounces Ground Beef

Teaspoon Salt

1 ¼ Cups Cucumber – Peeled, Seeded, And Chopped

1 Cup Thinly Sliced Green Onion

Cup Chopped Fresh Cilantro

4 Tablespoons Lime Juice


Step 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Place noodles in a large bowl.

Step 2 Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.

Step 3 Cook meat and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve. Serves 6-8


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