Chinese Chili and Scallion Noodles | Christopher Kimball’s Milk Street

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An easy, quick, back-pocket Asian noodle recipe made with everyday pantry staples

Chinese Chili and Scallion Noodles

Appears in May-June 2017

40 minutes 20 minutes active

Chinese Chili and Scallion Noodles

Every cook needs a few back-pocket recipes that can be thrown together quickly from pantry staples. Think spaghetti carbonara, the Italian pasta dish of bacon and eggs. Or Fuchsia Dunlop’s game-changing “midnight noodles,” a fresh spin on a Chinese staple. The simple sauce comes together in the time it takes the noodles to cook. Our version swaps out some of the hard-to-find Chinese ingredients and creates a simple chili oil that can be adjusted to taste. We cooked scallion whites in the hot oil to soften their bite and used the milder green parts to add brightness at the end. While we preferred udon noodles, chewy Chinese wheat noodles such as lo mein were fine substitutes. Even spaghetti worked in a pinch. These noodles also are great topped with a fried egg.

4

Servings

Tip

Don’t walk away while heating the oil. The sesame seeds can burn in an instant, and the red pepper flakes will blacken and become bitter. The seeds should be just turning golden, and the pepper should be pleasantly fragrant.

40 minutes

20 minutes active

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