For those nights when you’re craving spicy, warming Chinese inspired noodles, but don’t want to wait for takeout.
Prep Time: 15 mins
Cook Time: 15 mins
- 1/3 cup + 2 tablespoons sesame oil
- 6 cloves garlic, thinly sliced or smashed
- 1-2 tablespoons crushed red pepper flakes
- 1/2 cup low sodium soy sauce
- 1/4 cup hoisin sauce (make sure to use GF, if needed)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 3 tablespoons creamy peanut butter or tahini
- 8 ounces Chinese style egg noodles, or rice noodles
- 2 1/2 cups low sodium chicken broth
- 2 cups fresh baby spinach, roughly chopped
- 1/2 pound ground pork or 350g Tofu
- 2 cups mixed mushrooms, chopped
- black pepper
- 1 medium shallot, chopped
- 4 green onions, chopped
- To make the chili oil. Heat 28cm large Chef Series Frypan over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a Mixing Bowl.
- Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in another bowl.
- Cook the egg/rice noodles according to package directions. Drain and set aside. Add the broth and 1/2 of the soy sauce mixture to the saucepan. Bring to a simmer over medium heat, stir in the spinach. Keep warm.
- Place the Chef Series Frypan used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.
- Serve the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil.