Quick Spicy Noodles
A fast, 25-minute meal featuring chewy rice noodles tossed in a dark, glossy, savory-sweet sauce with a kick of fresh chili heat.
Ingredients
- 1 pound rice noodles Medium or wide thickness works best
- 3 tbsp soy sauce Regular
- 3 tbsp dark soy sauce Adds rich color and deep flavor
- 1/4 cup water Helps thin the sauce
- 2 tbsp sugar Balances heat and salt
- 2 tbsp sesame oil Nutty aroma
- 2 tbsp vegetable oil Or any neutral oil
- 6 cloves garlic Freshly sliced
- 4 stalks green onion Sliced, whites and greens separated
- 3 small red chilis Chopped; leave seeds for extra heat
- 1 cup bean sprouts Fresh and rinsed
- 2 tbsp sesame seeds For garnish
Instructions
- Whisk the regular soy sauce, dark soy sauce, water, sugar, and sesame oil in a small bowl until the sugar dissolves.
- Boil rice noodles according to package directions until al dente. Drain well and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry sliced garlic, red chilis, and the white parts of the green onions for 2-3 minutes.
- Lower heat to medium, add noodles to the skillet, and pour the sauce over them. Toss with tongs until every strand is dark and glossy.
- Add bean sprouts and stir-fry for exactly 3 minutes until slightly softened but still crunchy.
- Remove from heat, toss in the green parts of the onions, and serve immediately topped with sesame seeds.
Notes
Slice the garlic instead of mincing it to prevent burning over high heat. For less heat, remove chili seeds or use fewer chilis.