Sweet and Spicy Noodles

 

The sum is greater than its parts.

Yes, I know it is a trite saying.  But it was never as true as this dish proves.  Somehow the simple ingredients magically meld together to create something that tastes so complex you could pass this off as take-out. 

Is this dish quick?  It all comes together virtually in the time it takes to cook the noodles.

Pantry-friendly too!  You forgot to pick up soba or rice noodles?  Use thin linguine or any long pasta instead. I actually prefer this dish with thin linguine, which I used the last time only because see two sentences ago.   Save even more time and don't even bother measuring the ingredients.  Just eyeball it all, then adjust to taste.

I used a veggie peeler to shred the carrots.  You are going to use it to clean off the carrots anyway.  Just keep going after removing the outer layer.  For the amount of shreds needed it's faster than setting up the food processor and cleaning all the pieces afterwards. 

Serve as is for a simple side-dish or veggie lunch (use agave syrup in place of the honey for a vegan dish).   Or leave out the peanuts and top instead with diced cooked chicken (purchased rotisserie chicken is perfect here) or sliced grilled steak for a weekday dinner.   Not mentioned below, but I've even served the noodles topped with sliced leftover seared ahi tuna!

My favorite?   All the ways!

Sweet and Spicy Noodles

Adapted from servedfromscratch

Yield: 4 main servings (8 as a side)

1 (16 oz) pkg. thin linguine, or rice or soba noodle
3 Tbl. soy sauce
3 Tbl. hoisin sauce
3 Tbl. honey (use agave syrup for vegan-friendly)
2 tsp. chili garlic sauce (or to taste)
4 cloves garlic, minced
1/4 tsp. red pepper flakes (or to taste)

2 Tbl. olive oil

1 Tbl. toasted sesame oil

2 large carrots, peeled and shredded
1 cup roasted/salted peanuts, diced cooked chicken or thinly sliced grilled steak (all optional)

1/2 loosely packed cup fresh cilantro leaves, chopped

Sriracha sauce for garnish  (optional)


Cook linguini (or noodles) according to package directions until al dente (NOT until tender).

Meanwhile, in a small bowl whisk together soy sauce, hoisin sauce, honey, chili garlic paste, and red pepper flakes.   Set aside.

About 3 minutes before the noodles are done, in a large pan heat olive and sesame oil over medium heat. Add garlic and shredded carrots.  Saute 2 minutes, then reduce heat to simmer and stir in sauce mixture.  Leave on low until noodles are ready.

When  noodles are ready, drain, then immediately add to pan with sauce; stir up from bottom to assure linguini is well coated with sauce.

Divide noodles among 4 pasta bowls or dinner plates.  Top with peanuts, chicken or steak (if desired). Sprinkle evenly with the cilantro. For extra heat, drizzle with Sriracha to taste.