Spicy Egg Noodles Recipes

EGG NOODLES WITH SWEET AND SPICY BEEF SAUCE

Steps:

• In a hot saucepan, add canola oil and caramelize chiles, garlic, ginger, beans and onions. Add hoisin, stir often and cook for 2 minutes. Add beef and deglaze with shaohsing. Turn heat down and simmer for 45 minutes. Check for seasoning.
• Cook noodles in salted water until al dente. Drain well and place in bowls. Top with cucumber, carrots and bean sprouts. Ladle on hot beef sauce.

SWEET AND SPICY BEEF WITH EGG NOODLES

Steps:

• Bring a large pot of water to a boil for pasta.
• While the water is heating, peel and finely chop onion. Peel and mince garlic. Seed and mince the chile (I used a serrano).
• in a small bowl, combine the spices (and red pepper flakes if not using fresh chile). set the bowl aside.
• add the pasta to the boiling water and cook till it is tender but still firm to the bite.
• meanwhile, heat the oil in a large skillet over med-high heat. add the onions and garlic and saute about 1 minute.
• reduce heat to medium and continue to cook, stirring now and then, till onions are tender, about 5 minutes.
• when the onions are cooked stir in the mixture of spices, the fresh chile and the sugar.
• crumble the meat into the onion mixture and saute till meat is no longer pink.
• add the tomato sauce and bring to a simmer. season to taste with salt and continue to cook over low heat while the noodles boil.
• drain the noodles and toss with the sauce, serve immediately.
• this is very good topped with plain yogurt and/or feta cheese.

SPICY NOODLES - MALAY STYLE

Steps:

• Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
• Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
• Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

SPICY VEGETABLE EGG NOODLES

Steps:

• Start boiling some water to cook your noodles in a pot.
• Heat oil in a wok or large skillet and saute your garlic, leek, green chile and ginger for 3 minutes.
• Meanwhile start cooking your noodles in boiling water you have prepared and strain them when they are a little more than 1/2 cooked.
• Then, add corn to the wok, followed by your vegetable stock.
• Bring stock to a boil and then add , carrots, white and black pepper, and salt, and stir.
• Add partially cooked pasta and cook until pasta is "al dente".
• Add celery, green bell pepper and stir again.
• In a bowl take your cornstarch and add just enough water to make a thin paste.
• Add thin paste to the stock mixture and stir completely.
• Turn off the heat and stir in green onions, and vinegar.
• Garnish with red pepper flakes and bean sprouts.
• Drizzle with a little bit of sesame oil.
• Serve & Enjoy!

EGG NOODLES

Steps:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

SPICY PAN-FRIED NOODLES

Steps:

• In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
• In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
• In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

SPICY EGG NOODLES

Steps:

• Microwave covered 3 cups of water, 1/4 tbsp oil in a deep bowl for 5 minutes or till it boils.
• Add Noodles. Mix well. Microwave uncovered for 3 minutes. Mix let it be in hot water till soft. And then strain.
• Microwave uncovered 1/2 tbsp oil and add 1beated egg in bowl for 3 minutes. Separate it into pieces put in a bowl.
• in a flat dish Microwave 1 tbsp oil, jeera and curry leaves for 2 minutes. Add green chilli and onion microwave for 2 minutes. Add tomato, salt,garam masala,chilli sause, tomato sause, noodles masala and chat masala mix well and microwave for 3 minutes.
• Add Noodles and egg mix well microwave for 1 minute.
• Dish out into a plate and have a spiecy egg noodles

SPICY CHICKEN NOODLES

Steps:

• Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
• Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
• Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
• Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.