Wide noodles are tossed in a fiery, garlicky Szechuan chili oil sauce made with garlic, Szechuan chili peppers, soy sauce, and fresh herbs, and they’re ready in just 10 minutes.
Wide Chinese noodles are tossed in a spicy chili oil sauce made with garlic, Szechuan chili peppers, ginger, soy sauce, and vinegar; it takes just 10 minutes to prepare and packs a powerful flavor punch.
This dish was inspired by a local restaurant’s fiery garlicky, chili oil noodles. Because of its adaptability, you can add chicken, beef, shrimp, and pork to it. Or add vegetables and tofu to keep it vegan.
Add Lao Gan Ma, a spicy chili oil condiment, for more flavor. Its a favorite in our household!.
You can use any flat, wide noodle type for this dish, but I prefer wheat noodles because they absorb the sauce the best due to the sauce’s denser texture than rice noodles. If you’re really pressed for time, you could even use flat pasta.
I discovered these dried flat ribbon noodles at a local Asian market, but I’ve also seen Asian noodles in the Asian food section of my neighborhood grocery store.
These thick ribbon noodles are known as Dao Xiao Mian, or “knife shaved noodles,” and they are from the Shanxi Province. Traditionally, a sharp knife or other special tool is used to shave long noodles from a block of dough directly into a pot of boiling water. They ought to be thicker in the center and thinner on the edges.
Additional Ingredients for Chili Oil Garlic Noodles
Pad Thai Stir-Fried Rice Ribbon Noodles recipe
Noodles should soak for about 15 minutes, or until soft and pliable, in a bowl of warm water. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Stir-fry the chicken and shrimp together for about 30 seconds, or until the chicken turns white and the shrimp turns bright orange. Set aside. Reheat wok over medium heat. Garlic and the remaining oil are added; they are gently browned for 20 seconds. Increase heat to medium- high. Stir the sugar until it dissolves after adding the bean sauce, tomato paste, fish sauce, vinegar, and sugar. Increase heat to high. Break one egg into the sauce and beat it three or four times. Allow to cook for about 20 seconds, or until the egg is barely set but still moist. Repeat with second and third egg. There should be tiny flecks of egg peeking through. To the hot wok, add 1 handful of bean sprouts, the optional radish, dried shrimp and tofu, the chile flakes, softened noodles, and all of the ingredients. Noodles should be toss-and-lifted for 3–4 minutes, or until they are soft and no longer stiff. If the noodles are dry, add 2 tablespoons of chicken broth at a time, along with the green onions and the shrimp/chicken mixture that was set aside. Toss for 30 seconds to reheat. The sauce should “dry-coat” the noodles because it is not a wet sauce. Transfer to a serving platter and garnish with freshly chopped peanuts, chile flakes, and coriander leaves. Arrange remaining bean sprouts and lime wedges around noodles. Squeeze lime over noodles before eating. Serve warm or at room temperature. Note: Traditional Pad Thai recipes call for dried, flat, Y 4-inch-wide rice-flour noodles known as “Chantaboon rice sticks.”
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So the meal was definitely a win/win. I’m happy that he enjoyed the meal and relieved that I no longer have to avoid egg noodles.
Later this year, my husband and I will commemorate our seventh wedding anniversary. Just over a year of dating preceded our wedding and we have been married for seven years. However, even after almost 8 years, I continue to be shocked when I learn new information about him. In the same way, if he hadn’t continued playing baseball after high school, he likely would have joined the Navy. Or that he hates spiders more than just about anything. Or that despite believing for almost 8 years that he didn’t like egg noodles, he actually does (okay, I found out about that one pretty early in the marriage…)
When my husband sat down to eat later that night, he gobbled this up. And he ate all of the leftovers the next day. He willingly informed me that he thought this was a 9 even though I didn’t ask him what he thought of it. 5 out of 10 recipe. My jaw just about dropped to the floor. All I could say was, “I thought you didn’t like egg noodles.” He told me at this point that he does, in fact, really enjoy egg noodles.
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It is true. I’ve put off making a lot of recipes because I mistakenly believed that my husband didn’t like egg noodles. Occasionally, I’d change a recipe and use a different kind of pasta, but generally, I’ve just ignored them. But lately, I’ve been seriously struggling with my menu planning. To be honest, planning a week’s worth of meals takes me about half a day. I’m totally blaming it on the pregnancy. But I came across this recipe, and it sounded good. So whether or not my husband liked egg noodles, I was making them!
FAQ
How long does ribbon pasta take to cook?
Stir the pasta as it is added to the boiling water to prevent the pieces from sticking to one another. Bring to a boil once more, then simmer for 5 to 6 minutes, or until the pasta is tender but still slightly chewy. Remove to a colander and let drain.
What is ribbon pasta good for?
Ribbon pasta can be served with heavier or heartier sauces. Types of ribbon pasta include fettuccine, lasagna, pappardelle, and linguine. Ribbon pasta is frequently used in dishes like fettuccine alfredo, baked lasagna, shrimp carbonara, and chicken alfredo.
How long do you boil dried noodles?
Depending on size, dried noodles should be cooked in boiling water for 3 to 6 minutes. If adding to a soup, slightly undercook the noodles. Fresh noodles – Cook for 1 to 3 minutes. Fresh noodles can be added to soups without needing to be cooked first.
