I shared a ramen recipe last week that I thought couldn’t be topped. Until I made these Spicy Thai Noodles.
Holy WOW! My husband said these were better than last week’s ramen recipe… I don’t know if better is the right word, they are definitely different. Okay, they’re better. These noodles are super flavorful and very SIMPLE! In fact, you most likely have all of the ingredients at home already.
I made these for lunch yesterday, and I’m not joking when I said I ate 3 helpings. I had it for dinner too. And a late night snack. Granted, I’m pregnant and working out which means, I’m hangry… but still they are THAT. GOOD!
Save this recipe for tonight, later this week or this weekend. Enjoy!
Spicy Thai Noodles
prep time: 10 minutes
cook time: 5 minutes
kid-friendly: depends on the spice
- 1 pound linguine
- 2 tablespoons olive oil
- ½ tsp crushed red pepper flakes, more to garnish later
- ½ large zucchini, diced (I used my Salad Shooter)
- 4 ounces mushroom, diced (again, Salad Shooter)
- 1 teaspoon minced garlic
- 2 tablespoons brown sugar
- ⅓ cup low sodium soy sauce
- 1 tablespoon Sriracha
- 1 teaspoon ginger
- fresh cilantro to garnish
- 2 green onions, chopped
- sesame oil (optional)
- Boil linguine noodles according to package, al dente, drain and set aside
- While noodles cook, in a medium bowl combine brown sugar, soy sauce, sriracha, garlic and ginger, whisk well to combine
- To a large wok, add olive oil (or sesame oil) and a little more garlic until fragrant, saute mushrooms and zucchini for about 3-4 minutes until veggies are cooked
- Add cooked pasta to the wok, then pour the sauce mixture over the top. Using tongs, stir well to coat pasta and vegetables with sauce, when coated add green onions and cilantro
- Serve warm with additional red pepper flakes, if you desire
- HOLY WOW! It’s gooooood
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