An easy, quick, back-pocket Asian noodle recipe made with everyday pantry staples
Chinese Chili and Scallion Noodles
While we preferred udon noodles, lo mein and even spaghetti were fine substitutes. A simple chili oil, made by infusing vegetable oil with red pepper flakes, can be adjusted to taste. To soften the bite of the scallion whites, we add them to the hot oil. The milder green parts of the scallion added a hit of freshness to the noodles.
Ingredients
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12
ounces udon noodles, lo mein or spaghetti
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5
tablespoons soy sauce
Directions
Pardon the interruption
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