Spicy Garlic-Ginger Noodles

Sometimes the simplest things can be the most satisfying. This week I've been taken with clementine oranges, those tiny cuties with a tart edge. Just peel and eat. Repeat.

Then there are these spicy noodles which I think are almost as easy. Almost. The best thing about them is that you probably have all the ingredients available in your pantry and vegetable crisper. If not, improvise! I used thinly sliced red pepper for colour and crunch, but a bundle or two of baby bok choy or julienned carrots are just as nice.

Got gluten issues? Sub in some 100% buckwheat soba noodles instead of whole wheat pasta. Or use your favourite gluten-free spaghetti. And don't forget to trade out the soy sauce for some Bragg's (or gluten-free soy sauce) & skip the hosin altogether! Want to make this dish a vegan affair, just sub in vegan spread for the butter and agave for the honey. Totally easy.

This dish packs quite a punch. I like it spicy and so I've used both fresh jalapeno and my favorite asian condiment, sriracha here. But it's not over the top and there's some sweetness to tame that heat out. But however you make these noodles, I know you'll make them again and again. Addictively delicious.

Spicy Garlic-Ginger Noodles
I've made this with hosin sauce and without and both ways are delicious - the hosin just adds a bit more punch, flavour-wise. But if you don't have any, don't sweat it.

250 grams spaghetti (whole wheat or 100% buckwheat soba is fine)
1 tablespoon butter
1/4 cup onion, finely diced
2 large cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 large red pepper, sliced thinly (or use 1 carrot julienned, or 1 or 2 bulbs baby bok choy, sliced)
1/2 jalapeno pepper, minced
2 tablespoons soy sauce
1-2 tablespoons honey or agave syrup
1 teaspoon hosin sauce (optional)
1 teaspoon sriracha
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds + additional for serving

In a large pot, bring water to a boil and add in noodles. Meanwhile, in a large skillet, melt butter and add in onion, garlic, and ginger and saute over medium heat. Let this get soft but not browned. Add in the red pepper and jalapeno.

In a small dish, stir together the soy sauce, honey, hosin, sriracha, and sesame oil together. Set aside.

Drain pasta when cooked to al dente, add to pan with the onion-pepper mixture and pour over the sauce. Toss well. Sprinkle with sesame seeds and serve in 2 deep bowls. Garnish with additional sesame seeds.

By Jeannette Ordas of Everybody likes Sandwiches

Jan Halvarson


Loves Happy Hour said...

this looks so good!! i think i need to try making this!!

thanks for sharing!!


loves happy hour


Tulips & Tulle said...

Looks delish!

I'd love if you had a sec to check out my newest restaurant review post via Tulips&Tulle!

ana isabel said...

I love me some noodles...only probably is they go down so easy I usually end up eating too much.

foodmathquilts said...

Thanks for the inspiration! I've kept this entry open all week and finally made it for dinner tonight. My ginger was scary looking, so I substituted a tbsp of ginger hot sauce instead (and skipped the jalapeƱo). My husband and I really enjoyed the meal, and I'll definitely make it again