These Spicy Weeknight Noodles are perfect for an easy and delicious dinner! Make extra, because trust me these are addicting!
3/4 cup grapeseed oil, or your neutral oil of choice, divided
4 ounces broccolini, finely chopped
3 ounces thinly sliced beef salami, cut in matchsticks then separate them with your hands. Or use 3 ounces of baby cleaned and deveined shrimp.
1 pound of your noodle of choice, use rice noodles if doing gluten-free
4 tablespoons tamari
4 tablespoons coconut aminos
2 1/2 tablespoons white sugar
2 tablespoons pressed garlic
2 tablespoons finely diced shallots
2 ½ teaspoons red pepper flakes
1 teaspoon freshly ground black pepper
1/3 cup thinly sliced green onions
1 to 2 ounces fresh basil, chopped
Made In Carbon Steel Wok
Bring a large pot of water to a boil.
In a small saucepan, bring 1/2 cup of the oil to a low boil over medium high heat, 5 to 7 minutes.
TERI TIP: You can add a garlic clove at the beginning to determine when the oil is hot enough—the garlic clove will start to bubble.
Meanwhile, add the noodles to the boiling water. Follow the instructions from your noodle box for timing. Once boiled, drain and return to the pot. Set aside.
In a Made In wok, add ½ teaspoon grapeseed oil over medium-high heat. Add the broccolini and the salami and stir constantly until charred and fully cooked for about 2 minutes.
Reduce heat the to medium low and add the the tamari, coconut aminos, sugar, garlic, shallot, red pepper flakes, black pepper, green onions and basil. Carefully pour the hot oil from the saucepan over the vegetable mixture. Stir to combine.
Pour the hot oil and vegetables over the cooked noodles in the pot over low heat. Using two wooden spoons toss from the bottom to warm and coat the noodles completely. This will take a while, but it is definitely worth it!
Keywords: spicy noodles