Spicy Garlic Noodles
The dish comes together in about 20 minutes and has a ton of flavor.
Ethan ChlebowskiIngredients
Noodle sauce
- Soy Sauce20 ga spoonful
- Chinese Black Vinegar30 g2 spoonfuls
- Hoisin20 ga spoonful
- Sriracha5 ga drizzle
- Water100 g
- Cornstarch5 ga spoonful
Stir fry base
- Ramen Noodles2 servings
- Ground turkey~225 g~1/2 lb
- Red Bell Peppers, thinly sliced1
- Cooking oil5 ga drizzle
- Garlic, crushed3 cloves
- Red Pepper Flakesa sprinkle
- Salta sprinkle
- MSGa sprinkle
Garnishes
- Sesame Oil5 ga drizzle
- Sesame Seedsa sprinkle
- Cilantro, rough choppedto taste
Method
Step 1: Make the sauce
Mix all noodle sauce ingredients until well combined.
It should taste strong (well seasoned) but balanced between salty, sweet, sour, and slightly spicy.
Adjust if needed.
Set aside.
Step 2: Cook the noodles
the ramen noodles according to their package directions. Drain & set aside.
To help them not stick to each other, it helps to rinse them after draining, then toss them with a tiny bit of oil.
Step 3: Stir fry the meat
Set a wok or large pan over medium heat and add enough cooking oil to coat the surface.
Once hot, add crushed garlic cloves and a sprinkle of Chinese red chili flakes. Toast for 30 seconds or until fragrant.
Turn the heat to high, and add the ground turkey, a sprinkle of salt, and a sprinkle of MSG. Use a potato masher to crush the meat into fine pebbles as it cooks.
Once the meat is cooked through ( and slightly crispy) remove from the wok and set aside.
Step 4: Stir fry the peppers
With the heat still on high, add another small drizzle of oil to the wok.
Add the thinly sliced red bell peppers and another little sprinkle of salt.
for about 60 seconds or until the pepper slices are soften and lightly .
Then, toss the reserved ground turkey back in with the peppers, and reduce the heat to medium.
Step 5: Add the sauce & noodles
Stir the noodle sauce and pour it around the edges of the wok. The sauce should start and the will begin to thicken up nicely.
Add the drained noodles to the wok. Toss the noodles with the sauce and meat mixture until the noodles are well coated.
If the sauce isn't thick enough, cook and toss the stir fry for a minute or two until the mixture and clings nicely to the noodles.
Once the texture if right, turn off the heat.
Step 6: Garnish & serve
To finish, garnish the noodles with 5 grams of sesame oil and a sprinkle of black sesame seeds.
Optionally serve with cilantro leaves (or scallions) for color & freshness.
Enjoy!
“I have been crushing these spicy garlic noodles recently. To make this higher-protein instead of carb-heavy, the ramen noodles I use are from Vite Ramen.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 2 servings
FAQ
There's a lot of ingredients here. What can I substitute?
Use the flavor tags to guide your substitutions! For instance, the sauce tastes balanced with , , , and elements. If you don't have hoisin, some sugar would work. You might use a different kind of vinegar, or different sauces like fish sauce or sambal to substitute the soy or sriracha.
Can I use different meat or vegetables?
Always. Any ground meat works here. For vegetables, just thinly slice them so they mix well with the noodles.
Do I have to use ramen noodles?
Any long noodle for stir-frying works. Fresh egg noodles (lo mein or chow mein style) or even soaked rice noodles would be fine.
Do I need to get a wok to make this?
A large, deep frying pan or skillet will work just as well. The key is to have a large surface area to cook ingredients quickly over high heat. Even if you have a wok, make sure to stir fry in batches or in stages by ingredient. This will let you get browning on each ingredient without crowding the pan and overwhelming the heat source, which will result in steamed, mushy ingredients. Home ranges simply aren't hot enough to properly everything in one go.