I then sautéed some chopped garlic, ginger, green onions, and a few other vegetables for a minute in a wok. I shoved them aside and arranged an egg in the middle of the wok. I added the noodles and stir-fried everything for a minute or two when it was almost done. After coating the noodles with my own sauce* mixture, I cooked them for an additional minute or two and plated them with chopped cilantro, scallions, and julienned cukes. Drizzled on Toasted Sesame Oil.
(Quick recipe for basic Chinese sauce: Crush two cloves of garlic into a small bowl. Add 1 tbl soy sauce, 1/2 inch fresh ginger grated. 1 tsp brown sugar. A tbl of water. Good. That’s a start. Next, add 1 tsp each of oyster sauce, black vinegar, sesame oil, and Gochugang, if you have any. A generous tablespoon of crisp peanut butter would be fantastic as a sauce for these. Stir that with 2 tbs water to thin it.
UPDATE-1 (Feb 2023) Wow, TJ’s can’t seem to keep these in stock. Perhaps due to social media (?) people seem to be just scarfing these noodles up with some people buying and scalping them, re-selling them for profit! (Update-2 Aug 2023) Things may have calmed down with these. I now see lots on the shelves)
I boiled the noodles first, but I only cooked them for three minutes. After draining and running them under cold water, place them in a bowl. I added about 1 tsp of veg. oil and tossed them around (this will help the noodles separate).
I’m sure the primary factor to start with is price, but are these really that good, and if so, why are they so popular? They are cheap. It comes out to $1. 25 a pack. I suspect that when people see these, they will think of ramen packs—that is, inexpensive ramen, not gourmet, five-dollar bowls from Korea or Japan. I admit that these “squiggly noodles” seem prettier than store-bought ramen noodles. So are they really that good that people are taking the trouble to resell them?
What goes with Spicy Garlic Knife Cut Noodles?
I don’t like garlic; is this dish still good without it?
Of course you can! Actually, it’s not as harsh as you might think because the garlic cooks with the leftover heat from the noodles. Making meals that YOU enjoy is the best part about cooking at home, but the garlic adds a little kick and flavor. You can cut back on the amount or omit the garlic entirely if it’s not your thing. Play around with other flavors like ginger or green onions!.
Are these Spicy Garlic Knife Cut Noodles freezer-safe?
Sure, just place them in an airtight container in the refrigerator. When ready to reheat, cover, add a small amount of water or broth, and microwave on low. They will still be incredibly delicious even if they aren’t as chewy and al dente as when they’re fresh.
Can I make my Spicy Garlic Knife Cut Noodles with any other ingredients?
Now that you’re talking my language, honey, feel free to express yourself! Add some veggies, grilled chicken, sautéed shrimp, or even some fried tofu. You are free to do as you please during your noodles party.
What is Spicy Garlic Knife Cut Noodles
Get ready, foodies! We’re going to explore an unparalleled flavor experience with these gorgeous Spicy Garlic Knife Cut Noodles!
This dish has the feel of a romantic makeout session between noodles and heat, with the subtle taste of garlic.
Imagine a large bowl of crisp, freshly cut noodles mixed with a spicy, garlicky sauce that makes your taste buds dance.
Each bite is a powerful symphony of flavors in your mouth, with a crunch and slurp of spicy, savory heaven. I.
This is comfort food with a twist, a gastronomic journey that elevates the art of making noodles, and a mouthwatering voyage of garlic and spice that will have you hankering after more.
Get ready to fall in love because once you give this simple upgrade a try, there’s no going back!
The rock stars of the noodle world, Spicy Garlic Knife Cut Noodles are prepared for their comeback.
Take a fork, or chopsticks if you’re feeling particularly opulent, and prepare to slurp up these savoury, blissful strands!
- You don’t have to use Trader Joe’s version of the Squiggly Knife Cut Style Noodles, but I adore them and they’re readily available in Florida. Or you could replace it with any other noodle of your choosing.
- Other options for soy sauce include tamari or coconut aminos, which have a slightly sweeter taste.
- Sesame Oil: There is really no substitute for the flavor that sesame oil adds. If necessary, you could omit it, but unless you have an allergy or something similar, I wouldn’t advise it!
- Brown Sugar: Compared to white sugar, brown sugar has a lot more depth. However, you could also add sweetness with agave or teriyaki sauce.
- Garlic Cloves: If you want your garlic to be really pungent, fresh garlic works best. However, don’t worry—the residual heat from the noodles will cook the garlic just right, making it less harsh.
- Sichuan Chili Crisp: I’m using Fly By Jing’s Sichuan Chili Crisp because it’s the only one I have that truly has the tingly Sichuan flavor that these noodles, in my opinion, need. I adore this chili crisp for its flavor, but you could definitely use another one!
- If you don’t have scallions, you can substitute them, but the flavor will be a little different.
- Toasted Sesame Seeds: Toasting sesame seeds on a stovetop takes only a few seconds, but the flavor is slightly different from untoasted seeds. You can leave them off if you don’t have any; it won’t really matter.
- Sriracha: This adds a distinct heat, but if you’d like it really spicy, feel free to use any hot sauce!
- Lime: This gives the noodles just the right amount of zing and awakens them. Try a squeeze of lemon or a small amount of rice wine vinegar if you don’t have any lime.
