{"id":33535,"date":"2013-04-18T14:47:58","date_gmt":"2013-04-18T21:47:58","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=33535"},"modified":"2013-08-18T20:42:06","modified_gmt":"2013-08-19T03:42:06","slug":"burnt-chili-garlic-noodles","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/pasta-pizza\/burnt-chili-garlic-noodles\/","title":{"rendered":"Burnt Chili Garlic Noodles"},"content":{"rendered":"

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This is insanely good! If you love the aroma of fried garlic and the charred chili peppers you are going to get under the influence of the flavors pretty soon. Forever.<\/p>\n

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The heat, spice and the strong aromas blend in perfectly with the mild noodles. I was making the noodles for next day’s lunch and desired to add this twist; a tiny break from the popular\u00a0Hakka Noodles<\/a><\/strong><\/em>.\u00a0 Last weekend when we had a fun evening with a couple of friends and we had ordered a Burnt Chili Garlic Fried Rice <\/em>and I just fell in love with the name even before we started eating.<\/p>\n

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So the inspired recipe today. Not a Fried Rice (though that can be done too, quite easily) but a bowlful of lip smacking noodles.<\/p>\n

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The thoughts of the Richard family in Boston and the others who were so tragically affected have been resting heavily in my mind. As I move through the day, a dull numbing pain overwhelms and I keep wondering how life can change in an instance: from a bright and peaceful composure to darkness – devastated, lost and scarred for ever. As the news unfold after the unfortunate day, we watch them helplessly with nothing but heart wrenching pain. All I want to do right now is hold on tightly to my family and all those who I care for and cherish every fraction of a second for I know not what holds for us tomorrow. Time will not heal this, words will not console, no hugs will soothe the pain. And to think that some countries in this world go through similar situations multiple times a day. Why is a peaceful world so out of our reach??<\/em> Praying earnestly for all – the victims and those who are out there taking care of them.<\/em><\/p>\n

Yet life moves on. It has to.<\/em><\/p>\n

<\/em> Here are a few ways we can all help:<\/strong><\/p>\n

http:\/\/www.cnn.com\/2013\/04\/16\/us\/iyw-boston-marathon\/index.html?iid=article_sidebar<\/span><\/a><\/span><\/strong><\/p>\n

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Noodles are magical things. The possibilities with them are innumerable and I have not heard of a single child not loving them. Call it spaghetti, Lo Mein, Chow Mein, or just plain buttered noodles.<\/p>\n

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I had been using the\u00a0Chings Hakka Noodles<\/em>\u00a0(a brand from India) for the Indian Chinese recipes. Recently I found the Asian dried noodles which work so much better than the\u00a0Chings.<\/em>\u00a0They are less starchy and easy to work with. \u00a0 The recipe was not really meant to be built as a blog post. But I just had to. It is too good not to share. And it is quick and simple.<\/p>\n

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I had found some really fresh carrots and asparagus. Some of those vegetables went in the noodles. Any vegetables you would like to add is good to go. If you want meat or seafood, those may be added too.<\/p>\n

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Burnt Chili Garlic Noodles<\/h6>\n

Ingredients:<\/strong> (serves 1-2)<\/em><\/p>\n

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  1. 4 – 5 oz uncooked noodles<\/strong><\/li>\n
  2. 1.5 tablespoon oil + a drizzle of toasted sesame oil + a teaspoon oil to cook the noodles<\/strong><\/li>\n
  3. red crushed chili pepper or use whole red chili peppers if you want it less spicy<\/strong><\/li>\n
  4. 1\/4 teaspoon red chili powder\/cayenne<\/strong><\/li>\n
  5. 3 large garlic cloves<\/strong> (about 3\/4 tablespoon sliced, or to taste)<\/em><\/li>\n
  6. 3\/4 cup thinly sliced\/julienned vegetables ( I used onion, carrots and asparagus)<\/strong><\/li>\n
  7. few tablespoon of scallions, thinly sliced <\/strong>(green parts only)<\/em><\/li>\n
  8. salt to taste<\/strong><\/li>\n
  9. 1 teaspoon vinegar<\/strong><\/li>\n
  10. 1 teaspoon soy sauce (dark soy sauce or tamari preferable)<\/strong><\/li>\n
  11. a tablespoon of chopped fresh coriander\/cilantro <\/strong>(optional)<\/em><\/li>\n<\/ol>\n

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    Method:<\/strong><\/em><\/p>\n

    Heat 1.5 tablespoon of oil. Add the crushed chili pepper and powder and let them cook, sizzle and brown. They will turn dark brown and even might make you cough. It is this burnt aroma you are looking for. It will mellow when you add the noodles. If you do not want the heat\/spice strain the oil and discard the chili pepper. If you want stronger flavor allow the oil to sit overnight and then strain.I have not strained the oil.<\/p>\n

    Return oil to the pan\/wok. Add the sliced garlic. Allow them to turn golden or even a little darker if you want. Increase the heat and add the vegetables and salt. Quickly stir fry moving them around in the wok\/pan, for only about a minutes or less.<\/p>\n

    Add the drained noodles, and quickly toss everything together for the oil and the vegetables to combine well. Combine vinegar and soy sauce and add to the noodles. Toss again to for the vinegar and soy sauce to combine with the noodles. Switch off the heat and adjust salt.<\/p>\n

    Drizzle the toasted sesame oil and garnish with sliced green onions and chopped cilantro and toss just before serving. Serve warm.
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    Preparation Time: Less than 15 minutes<\/em>
    \nCooking Time: Less than 15 minutes<\/em>
    \nDifficulty Level: Very Easy<\/em>
    \nServes: 1-2<\/em><\/p><\/blockquote>\n

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    Related Posts:<\/strong><\/em><\/p>\n