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.