Spicy, Tangy Noodles

1 lb of spaghetti/linguine/angel hair/rice noodles/egg noodles/ramen noodles/udon noodles

SAUCE:
1 Tbsp of sesame oil/garlic oil/truffle oil
2 Tbsp of store-bought red chili paste/black bean chili paste or more if you like it really spicy
4 Tbsp of Chinese black vinegar available at Asian grocery store
3 Tbsp of soy sauce/tamari or more to your taste

GARNISHES:
Fresh cilantro leaves for garnish
1 stalk of fresh green onions finely chopped
Fried shallots crips available at Asian grocery store

IF YOU WANT TO TURN THIS INTO A COMPLETE MEAL (USE ONE OR MORE OF THE FOLLOWING):
Soft-boiled/hard-boiled eggs
Pan-fried firm tofu cubes
Leftover rotisserie chicken
Grilled chicken/meat/seafood shrimp or crab meat lumps
Grilled/steamed veggies asparagus, broccoli, bok choy, etc

Cook the noodle as directed on the package. While the noodle is cooking, In a large mixing bowl, prepare the sauce by mixing all the ingredients. Stir to mix everything. Add in the cooked noodles (pan-fried tofu cubes, leftover rotisserie chicken or other protein of your choice if using) and tossed to make sure the sauce is coating the noodles. Have a taste to see if you like it. Add more soy sauce, or more chili paste if you prefer. It should be savory, spicy, and tangy. Garnish with some fresh cilantro leaves. Serve warm, cold or at room temperature.

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