How to customize spicy noodles
These spicy noodles are infinitely customizable, especially with the spice. I base this recipe’s spicy sauce on gochujang, but you can substitute your preferred Asian chili sauce—such as chili crisp, sambal oelek, or sriracha Gochujang adds a lot of depth of flavor, which is why I enjoy its funky sweet and savory flavor.
Help, I don’t want these too spicy!
You can make these more or less spicy depending on how many red pepper flakes you use and your choice of hot sauce. You can also leave out the gochujang to make it even less spicy. Or, if you like the flavor of gochujang, just be sure to get the package that is mild.
How to make spicy noodles
As directed on the package, boil a large pot of water and cook the noodles.
Put the garlic and shallot in a pot and cook over medium heat for about five minutes, or until browned. Add the grated ginger and the white part of the scallions, and sauté for an additional two to three minutes.
Pour in all remaining sauce ingredients and whisk together. Start with a small amount of each sauce—one tablespoon or less of sriracha and chili sauce, as recommended.
Everyone has different tolerance levels, which is why there are wide variations; it’s very easy to make it more spicy if you want it to be, but if it ends up too spicy for you, it’s hard to tone it down!
After the noodles are cooked, toss them with the sauce and chopped roasted pepper, making sure everything is well coated. taste and adjust flavors as desired.
It may not seem spicy at first, but as you eat, it becomes hotter. Try a few bites before adding more red chili flakes or sriracha!
Serve either as is or with your preferred additional veggies or protein. I enjoy combining cabbage, carrots, and bok choy with chicken or tofu.
Add more spice by topping with red chili flakes and the remaining finely chopped scallions. Enjoy!.
