Spicy State Fair Fried Noodles Recipes

SPICY STATE FAIR FRIED NOODLES

Steps:

• Place ingredients in a small bowl. Stir to combine. Set aside until ready to use.
• Spin all of your washed and cut vegetables in a salad spinner to get them as dry as possible. Set near your stove.
• Place a wok on the stove and crank up the heat. You want it almost to the point of smoking. Add sesame oil. When the oil is glistening and you can smell it, with one hand begin to add vegetables by the handful, using your other hand to stir (I use long cooking chopsticks for this) and toss the vegetables as you add them. Continue until you have added all your vegetables. Toss and cook until cabbage and bean sprouts begin to wilt.
• Add noodles and toss, to get them loose and incorporated into the mixture.
• Add spicy sauce. Continue to cook; toss and stir until noodles are evenly coated and combined with the vegetables, and mixture is hot, a few minutes more.
• Remove wok from heat. Add sliced green onions. Serve in bowls, sprinkled with shichimi togarashi, if desired. Enjoy!

SPICY FRIED NOODLES

Steps:

• Cover the noodles with boiling water and leave for 3-4 minutes to soften.
• Drain thoroughly.
• Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
• Add the spring onions and snow peas and sauté for another 30 seconds.
• Add the rice noodles and stir fry for a minute.
• Make a well in the centre and pour in the eggs.
• Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
• Add the lime juice and fish sauce and mix well.
• Take off the heat and split between two bowls.
• Scatter with chilli, cashews and a sprinkling of chopped coriander.