Food and the City: spicy red pepper noodles Yum

October 23, 2013

spicy red pepper noodles


My noodle obsession is still alive. More alive than you know. More alive than ever? I don't know. But its definitely, definitely still alive.


Its been awhile since we spoke noodles here on this little blog of mine, and I realized that the other day when my friend actually freankin' said to me.. "Mel, you haven't texted me pictures of a new favorite noodle dish lately. Are you finally over them?".

jfhgjhgjhgjgghg TRUE STORY.


It made me revaluate my life, as well as how I haven't posted a noodle recipe in awhile, yet still continue to consume massive amounts of them. 


And really, I don't know whats worse - the fact that I talked about noodles so much that my friends got concerned when I stopped, or the fact that I haven't spoken to you guys about noodles in awhile.

Such a sad, sad little life I must have. Just kidding. Its filled with noodles and invisible internet friends so that means its got to be great. Right?


spicy red pepper noodles

10oz chinese egg noodles
1 tablespoon sesame oil
1 red bell pepper, sliced
2 green onions, sliced
2 teaspoons sesame seeds

FOR THE SAUCE:
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
2 garlic cloves, minced
1/2 tablespoon ground ginger
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha 

Cook noodles according to directions on the package. Drain, and run under cold water to prevent sticking.  To make the sauce, whisk together all of the ingredients and set aside.

Heat 1 tablespoon of sesame oil in a skillet on medium-high heat, and add in your bell pepper slices, Sprinkle with 1 teaspoon of sesame seeds and cook until peppers are soft. After about 6-7 minutes, the pepper should be soft and its time to add in your cooked noodles. Top noodles and peppers with your sauce, then remaining sesame seeds.

Toss everything to coat, allowing the sauce to bubble up for a minute or two. Transfer to a serving dish and then top with sliced green onions. Enjoy! Xx