Spicy Ginger Chili Noodles Recipes

SPICY CHILI GARLIC NOODLES

Spicy Chili Garlic Noodles image

These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They're gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!

Provided by Claire Cary

Categories Dinner

Time 20m

Number Of Ingredients 13

Ingredients

8 ounces rice noodles (I used wide rice noodles)
2 shallots (sliced)
5 cloves garlic (minced)
1/3 cup chopped scallions/green onions (just the white part, save the green for garnish!)
1 tbsp fresh grated ginger
1 tbsp oil (I used olive, vegetable oil works too!)
4-5 tbsp low sodium soy sauce or tamari (depending on how salty/saucy you like it)
1-3 tbsp chili garlic sauce (depending on brand and spice preference, click for the one I used)
1 tbsp brown sugar (can sub coconut sugar)
1 tbsp sriracha (more or less to taste)
2 tsp rice vinegar
1 tbsp toasted sesame oil
1/2 tsp red pepper flakes (optional for extra spice)

Steps:

Bring a large pot of water to a boil and cook noodles according to package instructions.
Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 299 kcal, Carbohydrate 53 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 1 g, Sugar 4 g

SPICY GINGER SUNDAES WITH FIVE-SPICE CRISPS

Spicy Ginger Sundaes with Five-Spice Crisps image

Instead of mixing cinnamon with sugar, Ree rings the changes by creating a Chinese five-spice sugar to flavor the crisps to garnish her sundaes. The use of sambal adds a little heat and extra piquancy to the caramel.

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h

Yield 2 sundaes

Number Of Ingredients 15

Ingredients

4 scoops vanilla coconut milk ice cream
6 tablespoons Spicy Ginger Caramel, recipe follows
1/4 cup toasted coconut chips
Two Five-Spice Crisps, recipe follows, broken into pieces
Canned whipped cream, for serving
2 tablespoons salted butter
2 tablespoons grated ginger
1 teaspoon sambal
1/2 cup packed coconut sugar
1/4 cup heavy cream
Pinch kosher salt
1 cup sugar
1 mounded tablespoon Chinese five-spice powder
4 fajita-size flour tortillas
4 tablespoons salted butter, melted

Steps:

Divide the ice cream between two bowls or sundae glasses. Top with the ginger caramel and coconut chips. Add the crisps to the edge of each bowl or glass and finish each with a dollop of whipped cream. Dive in.
Melt the butter in a small saucepan over medium-high heat. Add the ginger and sambal and cook for a minute to release the flavor. Add the coconut sugar, cream and salt. Cook while whisking gently until thick and smooth, about 5 minutes. Remove from the heat. Use warm or cool and store in an airtight container in the refrigerator.
Preheat the oven to 350 degrees F.
Mix the sugar and five-spice powder together in a small bowl.
Add the tortillas to a sheet pan and brush the tops with half of the melted butter. Sprinkle the tortillas with half of the sugar mixture. Flip and repeat with the remaining butter and sugar mixture.
Bake until very crisp and golden, 15 to 17 minutes. Remove from the oven and let cool completely. Break apart and eat as a snack or with your favorite ice cream.

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY

Spicy Rice Noodles With Ground Pork And Scallions Recipe by Tasty image

What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.

Provided by Lauren Lee

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

14 oz flat rice noodle, such as for pad thai
boiling water, for soaking noddles
2 tablespoons toasted sesame oil, plus more for serving
1 ½ lb ground pork
6 scallions, white and light green parts minced, dark green parts thinly sliced
kosher salt, to taste
freshly ground black pepper, to taste
2 tablespoons chile-garlic paste, plus more for serving

Steps:

Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
Enjoy!

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