Sunday, August 28, 2011

Fiery Noodles


Cleaning out the fridge usually falls into one of two categories...soup or casserole.   Since it's too hot for soup (does soup really have a season?) and am not a huge casserole fan, there's a third option...stir fry. While a regular stir fry is always a great option to use up all the veggies in the crisper, mixing it up with some noodles or leftover cold rice, makes for a great meal as well.

I buy these big chinese noodles each time I'm at an asian grocer.  They are usually in the refrigerated section next to the rice noodles and wonton wrappers.  Since they are vacuum packed, you can keep for months (sometimes it's just better not to ask) and having them on hand means there's always a chinese noodle dish available with just a few minutes of chopping and stirring.  You can of course use pasta and have it turn out just as well, these noodles do have a that lo mein chewy noodle texture that's pretty fun.


For the spice in this dish, I opted for a few tbsp of Korean red pepper paste or gochujang.  I first tried Korean red pepper paste on a flight to Korea and I have been in love ever since. They served it with the bibimbap right on the flight and it was amazing....did you ever think to hear that airline food inspired anyone?  While I definitely feel more familiar in an asian market than I do in perhaps an Indian market, the Korean aisle of an Asian market stupefies me.  I once stood there staring at the wall of gochujang wondering how on earth I could ever decide.  A lady walked up, grabbed a box with a decidedness so I grabbed the same brand.  She seemed so sure of herself...that's the secret to shopping in asian stores btw. 


I do think it's a bit odd that they only opt for one word of english on the entire package.  And really, it's not a word that you just throw out there with an exclamation mark no less, without any further explanation.  But alas, I live life on the culinary edge.


Stir fry is not really a recipe so much as a technique.  I usually start with the protein, sometimes pull it out after it's done and before I start on the veggies, but usually not.  I throw the garlic and onions in after the meat is cooked mostly through and then start adding the chopped veggies.


Separate the noodles in warm water before tossing them in.  They are fully cooked so you are really just heating them through.  Add the sauce, stir to coat everything and voila...it's that easy and takes 15 mins max.



It's the same process for a fried rice, except that instead of noodles, you are using up your leftover cold rice.  It's great because fried rice actually requires cold rice--warm rice will mush and stick together with just a couple of stirs. 




Stir Fry Sauce

- 4 tbsp low sodium soy sauce
- 3 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp water
- 2 cloves garlic, minced
- 1 tsp fresh ginger, peeled and grated or minced
- 2-3 tbsp Korean red pepper paste 

Combine all ingredients and add to the pan after all other ingredients are finished cooking.  Stir to coat and turn off heat. 

Many are a bit hesitant at  the very words "oyster sauce" but in reality, it's neither fishy nor oystery(it's a word) in flavor, but it does contribute a chinese noodle flavor.   The great thing about these noodles though is that you can practically omit or substitute any of the sauce ingredients.  Sriracha would be fabulous in place of the red pepper paste. 


12 comments:

Lila said...

the "no" seems a bit scary. how funny that they didn't write anything else in english.

my husband saw this and requested i make it. we love shopping at the different ethnic markets and seeing what we can do with those ingredients. I've seen an entire half aisle of this at our market but never knew what to try. this looks so yummy!

Ellie said...

I've tried making lo main before but I always missed those fat restaurant style noodles and wondered if you could buy them. I never thought to look in the refrigerated section, hoping our store has them. I'm making these this week hopefully!

Leslie said...

i can see that i might be needing to dig my wok out.

Lila said...

those noodles look crazy delicious! love how thick and fat they look! definitely different from pasta!

Anonymous said...

YUM. The noodle dish looks a lot like what I had for dinner tonight (though, for once, I can't say I made it!). It may be time for a trip to the Asian market...

Lila said...

wow. i love red pepper paste and siracha. We always have both on hand as well as oyster sauce so this might be on the menu this week!

Lila said...

We saw those noodles on our last trip and I wondered if they were similar to lo mien noodles. I'll have to pick som up on our next trip because these look YUMMY!!

sophia said...

That No does seem a little ominous. Funny that they didn't feel the need to say anything else. :)

Looks so delicious. If I left out the hot sauce until serving, I bet my kids would eat this! The only way they eat veggies is in stirfry. Thanks for sharing!

Bronwyn said...

Funny. I'll have to ask my MIL what that says.

we have noodles every week and these chinese noodles are one of our favorites. sometimes my husband will put parmesan and olive oil on it and treat it has "asian pasta." :0

Lila said...

oh be still my tummy! YUM!

Aren't you dying to know what the "NO!" is for?

Anonymous said...

these are going on the menu this week since it's one of the things the kiddos will eat. if I can sneak vegetables in, even better!

Lila said...

I must have missed this when you first posted it...wow! Yummy!