These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.
- 2 tablespoons oyster sauce
- 1 tablespoon Asian chili-garlic sauce
- 1 tablespoon reduced-sodium soy sauce
- 10 ounces dried wide rice noodles
- 2 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1/2 cup cherry tomatoes, halved
- 1 large egg, beaten to blend
- 1/2 cup fresh basil leaves, preferably Thai
Chili-garlic sauce is available at Asian markets and in the Asian foods section of some supermarkets.
Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to com-bine; set sauce aside.
Cook noodles according to package directions. Drain, run under cold water to cool, and set aside.
Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.
Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.
Nutritional Content2 servings, 1 serving contains:Calories (kcal) 910Fat (g) 20Saturated Fat (g) 3Cholesterol (mg) 175Carbohydrates (g) 136Dietary Fiber (g) 6Total Sugars (g) 15Protein (g) 42Sodium (mg) 1380Reviews Section
Drunken Noodles Recipe (Pad Kee Mao)
We&rsquore cooking up a quick and easy spicy noodle dish tonight, my friends, and I believe you&rsquore going to love this one. Everyone loves a good simple recipe that is easy to put together, something we can get on the table fast.
I know I do. Bonus points for making it spicy, as I know you love. Busy times call for recipes like these, and besides, great flavor doesn&rsquot have to mean a lot of time in the kitchen.
This particular dish is called Drunken Noodles. It&rsquos a Thai recipe comparable to the well-known dish Pad Thai, though Thai drunken noodles are typically spicier and not as nutty in flavor.
You&rsquoll often find drunken noodles in Thai restaurants, though it is so easy to make at home, and you can customize the flavors and particularly the spicy elements to your own preferences.
You&rsquoll never want to order out for Thai food again.
Instant Pot Pepper Noodles
Instant Pot Pepper Noodles–thin spaghetti is tossed with tamari, pepper, ground sausage and shredded cabbage for an easy one pot meal with a lot of flare. To give it some extra kick drizzle sriracha on top of the noodles.
Instant Pot Pepper Noodles
We’ve been making variations of this dish for many years now. My husband absolutely loves it! The inspiration from my Instant Pot Pepper Noodles comes from Rachael Ray’s Tingly Szechuan Pepper Beef Noodles. I loved figuring out how to make this dish all in one pot, the Instant Pot. I was nervous on how the noodles would turn out but it worked perfectly. No more will I bring the water to boil on the stove for the pasta while I brown the meat in another pan. One pot meals are the best!
Some recipes notes:
Is it spicy? Yes, it can be. If you’re adverse to spiciness then for sure don’t drizzle sriracha on your noodles! And if you want to make them bland enough for young children then you can cut the amount of black pepper in half and leave out the jalapeno.
Cabbage: I love using an entire head of cabbage in this recipe. It gives the meal a little crunch. You’ll probably think an entire head of cabbage is too much but once you add it in, it shrinks down a lot.
Chinese 5 Spice Powder*: You can find this next to all the other spices at the grocery store. It’s just a blend of cinnamon, cloves, fennel seed, star anise and szechuan peppercorns.
More recipes you’ll love…
What Pressure Cooker Did You Use?
To make Instant Pot Pepper Noodles I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
This post may contain affiliate links. Read my disclosure policy.
Sesame Noodles is a savory, sweet and tangy Asian pasta dish! Serve it cold as a summer barbecue side or hot with your favorite take-out copycat recipe.
The next time you make Chinese Food at home, skip the go to sides like Chow Mein and Steamed Rice, and make these tasty, easy noodles instead!
GARLIC SESAME NOODLES
These easy, delicious Sesame Noodles are an Asian pasta side dish you can serve hot or cold. They make a great barbecue side dish, instead of regular Pasta Salad, that gets better as it chills in the refrigerator. Sesame Noodles can be ready in just 15 minutes, for a quick and light lunch or dinner.
Sesame Noodles are a simple recipe made with just a few ingredients you can get at any grocery store. One of the best things about an easy recipe like Sesame Noodle is that you can easily swap out ingredients or add in your favorite mix-ins. The garlicky sesame sauce goes with so many flavors and seasonings.
The sesame flavor in Garlic Sesame Noodles comes from toasted sesame oil. Sesame oil can be found in most stores in the Asian Food aisle. It is a little pricey, but a little goes a long way with sesame oil. A couple teaspoons doesn’t sound like a lot with strong flavors like garlic and soy sauce, but taste the sesame sauce before adding more oil.
You can make Sesame Noodles with chicken, like this recipe, or use other meats you have leftover from grilling. Leave out meat altogether and use veggies and tofu for a plant based meal. The possibilities are endless, especially because you can enjoy Sesame Noodles hot or cold. For a warm pasta dish, stir-fry the noodles and chicken with the sauce in a wok until hot.
Double this Sesame Noodles recipe for the easiest, budget friendly potluck or barbecue dish to feed a crowd. The ingredients for the sauce are cheap and will last a long time in your pantry so you can make this dish whenever you need a quick side. You can replace ingredients like rice vinegar or safflower oil with what you have on hand like olive oil and apple cider vinegar.
More Delicious Chinese Food Recipes You NEED to make:
Sweet and Sour Pork
Chinese Lemon Chicken
Easy Mongolian Beef
Chicken Lo Mein
Sesame Noodles are delicious and filling on their own or with just about any meal, especially Asian Food! Serve Sesame Noodles with saucy stir-fry main dishes like Orange Chicken and Mongolian Beef. These tasty mild noodles are a kid friendly lunch or dinner that goes great with easy veggie sides like Roasted Broccoli, or spicy Sichuan Green Beans for big kids.
VARIATIONS ON SESAME NOODLES
- Pasta: Try traditional Asian noodles like soba noodles, udon noodles, ramen noodles, rice noodles (gluten-free option!) instead of spaghetti noodles. You could also use other pasta like angel hair, linguine, or fehttuchini pasta.
- Spicy: If you want some heat, use hot sesame oil, or add a dash of chili oil, sriracha, or red pepper flakes to the sesame sauce.
- Meat: Use any cooked meat you have on hand with this Sesame Noodle recipe. Toss in leftover Grilled Chicken, steak, ground pork sausage, or baked tofu.
- Shrimp: Stir-fry shrimp in chili garlic paste until just opaque before adding noodles for a spicy Shrimp Garlic Sesame Noodles.
- Veggies: Crunchy raw veggies, or stir fried to crisp tender, would taste delicious with Sesame Noodles. Try shredded carrots, coleslaw mix, or broccoli florets for an easy, healthy crunch.
- Peanut Butter: Add 1/4 cup creamy peanut butter to your sauce for a Pad Thai-like flavor. You could also use tahini instead of peanut butter. Garnish the noodles with crushed peanuts or sesame seeds to serve.
MORE CHINESE MAIN DISH RECIPES TO SERVE WITH SESAME NOODLES:
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
- 1 teaspoon sugar
- ¼ teaspoon black pepper
- ⅓ pound beef top sirloin, thinly sliced
- 2 tablespoons vegetable oil
- ½ cup thinly sliced carrots
- ½ cup sliced bamboo shoots, drained
- ¼ pound napa cabbage, sliced
- 2 cups chopped fresh spinach
- 3 ounces cellophane noodles, soaked in warm water
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.
1. Place the Sichuan and black peppercorns in a small saucepan over medium heat. Swirl the pan to toast the peppercorns for about 2 minutes, until fragrant. Transfer to a mortar and grind to a coarse powder. Combine with remaining sauce ingredients.
2. Prepare the gai lan by washing well and cutting into 5cm pieces, discarding any yellowing leaves and splitting thick stalks in half lengthways.
3. Heat a wok until it is very hot and add the oil around the edges so it coats the sides and runs into the bottom of the wok. Add the squid and toss for about a minute. Then add the garlic, gai lan and spring onions and toss for a further two minutes, until the vegetables soften and the squid is nearly cooked through. Add the noodles and the sauce and stir to combine. Cook for a further 2-3 minutes until the noodles are softened. Adjust the seasoning to taste and serve with chilli oil (if using).
- Asian Vegetable Stir-Fry Noodles
- The Best Peanut Butter Noodles
- Creamy Vegan Ramen
- Kung Pao Cauliflower Recipe
- Chinese Garlic Sauce
- Homemade Hoisin Sauce Recipe
If you give this spicy Sriracha noodles recipe a try, I’d love a comment and ★★★★★ recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.
- ▢ 16 oz linguine rice noodles or regular pasta
- ▢ 3 tablespoons soy sauce
- ▢ 3 tablespoons hoisin
- ▢ 4 tablespoons honey
- ▢ 2 teaspoons chili garlic sauce
- ▢ 2 -3 cloves garlic, minced
- ▢ 1/8 - 1/4 teaspoon red pepper flakes to taste
- ▢ 1/4 cup sesame oil*
- ▢ 2 cups shredded carrots approximately 2 large
- ▢ 1 cup roasted, salted peanuts
- ▢ 1/2 cup fresh cilantro, chopped
- ▢ 2 tablespoons green onion, chopped
- ▢ Sriracha to taste
Tried this Recipe? Tag me Today! Tag me @ServedFromScratch or use #ServedFromScratch!
Recipe adapted from The Chunky Chef
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BLACK PEPPER STIR FRIED NOODLES
Black Pepper Stir Fried Noodles is a quick and easy, spicy and delicious noodles recipe that you must not miss to try!
I love trying out new varieties of food and recently while browsing, I decided to participate in a blogger recipe challenge from JSL Foods. The challenge required me to prepare a recipe using one of their launch products. I am glad that I was selected to participate in this challenge. The folks at JSL were prompt is sending me their products and following up with me during the process. It has been a pleasure!
As you may all know by now, my family loves spicy food. Therefore I choose to use JSL’s hot and spicy yakisoba noodles for the recipe challenge. These noodles come precooked, and thus you can prepare any dish with it in no time. Perfect solution for anyone with busy schedules or even as a quick midnight snack. These noodles come with a packet of seasoning which by itself is very flavorful. I didn’t want to skip anything that comes with this packet, but in order to make the noodles a little extra special with very little effort I prepared a black pepper sauce. I used few splashes of this sauce while sauteing tofu, and used the remaining as a seasoning while stir frying the noodles. The final outcome was a super hit! It was not only spicy, tasty and super easy to put together, but I had to prepare it again for dinner on demand. Depending on the spice-level you can tolerate vary the amount of black pepper, seasoning and chili sauce in the recipe.
If you want to learn more about them this super cool product visit JSL Foods or follow them on facebook or twitter. These products are available in stores like Target, Safeway. And do not forget to wish me good luck you guys!
Preparation time : 20 minutes
Serves : 4
Ingredients for Black Pepper Stir Fried Noodles
Fortune Yakisoba Hot and Spicy Noodles – 2 packets
Extra firm Tofu / Paneer cut into cubes – 6 oz
Mushroom chopped – 5
Onion chopped – 1/2
Garlic cloves chopped – 3
Ginger chopped – 1/2 inch
Peanuts chopped – for garnish
Spring onion chopped – for garnish
Vegetable oil – 1 1/2 tbsp
Salt – to taste
For the sauce :
Black Peppercorns – 1/2 tbsp
Soy Sauce – 2 tbsp
Worcestershire sauce – 2 tbsp
Chilli sauce – 1 tbsp (optional)
Apple cider vinegar – 1 tbsp
Sugar – 2 tsp
All purpose flour – 2 tsp
Water – 1 cup
For the shrimp:
Rinse the shrimp under cool water and pat dry with paper towels.
In a medium nonreactive container, make the marinade: Whisk together the rice vinegar, soy sauce, maple syrup or honey, cayenne and grated ginger until the marinade is well-combined. Add the shrimp and toss gently to coat. Cover the container and place in the refrigerator to marinate for about 20 minutes, turning as needed after 10 minutes.
Remove the shrimp from the fridge. Heat sesame oil in a large sauté pan over medium-high heat, add the marinated shrimp to the hot pan and sauté until cooked through, about 5 minutes. Remove the shrimp from heat and set aside.
For the dressing:
In a large bowl, whisk together the ingredients for the dressing.
To assemble and serve:
Gently add the cooked and cooled soba noodles and edamame to the dressing and toss well to coat. Mix in the arugula and scallions. Top with mint leaves, cilantro (if using), toasted sesame seeds and shrimp. Enjoy immediately, and even a few days later — this salad holds fabulously well overnight in the fridge.