Spicy Chinese-Inspired Noodles Recipe

Noodles are without a doubt a huge fan favorite of many and can be made in hundreds of delicious and creative ways. Get ready to enjoy a bowl of bold flavors and fiery spices as this dish takes your love for noodles to a whole new level. Inspired by the vibrant culinary traditions of China, these noodles are a delicious fusion of heat and savory goodness. You can enjoy them as a side dish or bulk them up with your protein of choice. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe for spicy Chinese-inspired noodles recipe and says, "I make all kinds of noodles in my cooking and this recipe is one of my favorites because it can be made in under 15 minutes and pairs so well with a variety of protein choices. If you don't like things too spicy you can easily cut down on the chili garlic paste to suit your level of heat preference."

To make this recipe, start in the produce aisle and pick up some mushrooms, garlic, and scallions. Then head over to the dry goods area and grab some rice noodles, tahini, sesame oil, fermented bean paste, maple syrup, soy sauce, and chili garlic paste. "You may have to visit an Asian grocery store for the fermented bean paste or order it online. Don't skip it though — it adds a salty umami flavor that really makes the dish," Hahn remarks.

To start, get the water going for the noodles. You'll follow the package instructions for cooking time, but they typically only take about 4 minutes. When they're done, drain and rinse them in cold water. Then let's slice up the mushrooms, mince the garlic, and chop the scallions. We're going to be sautéing the white part of the scallions and topping our finished noodles with the green part, so put those in separate bowls when you are cutting.

Pull out a large frying pan, add the oil, and bring the heat to medium high. Drop in the garlic and cook for 2 minutes, then add the mushrooms, and the white portion of the scallions. We'll need to cook that for about 8 to 10 minutes stirring frequently. We're going for soft mushrooms that have reduced in size. "If the pan gets dry, just add a splash of water so the vegetables don't stick to the pan," Hahn explains.

While the vegetables are cooking, we can quickly whip up our delicious umami sauce. In a small bowl combine the tahini, water, 2 tablespoons of sesame oil, fermented bean paste, maple syrup, soy sauce, and chili garlic paste. Stir with a whisk to blend it well. Now it's time to combine everything in the pan. Add the cooked noodles and sauce and stir to distribute the sauce. Then top with the green chopped scallions and toss on some toasted sesame seeds if desired for some extra crunch.

The spicy Chinese-inspired noodles are ready to serve. These noodles pair well with this General Tso tofu, chicken, or fish and can be made ahead to add a little spiciness to any entree. Hahn tells us the noodles will keep well in the fridge for several days if kept in an airtight container.