Scott’s Spicy Noodle Stir-Fry

People come from all walks of life, que no?

My roommate is a white guy from Philly, who lived in Japan for almost a decade, and then came back to live in San Francisco. While in Japan, he became accustomed to all the cooking styles and ingredients and brought them back with him. He also learned Japanese well enough to work for himself as a translator.

One day I was working in the upstairs living room and the air smelled spicy. I knew Scott was cooking, so I asked him for a bite and the world stopped turning. These noodles were delicious and the best part was that he finished everything in 20 minutes! Brilliant.

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It might be hard to find all the ingredients necessary if you live in a place without an oriental market, but the great thing about making stir-fries is that you can loosely base this recipe on what you have and I promise it will taste equally as amazing.

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I would advise you to prep everything before you start cooking because time flies ridiculously fast and everything will be ready before you know it, you can use the best copper cookware and other appliances.

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I also liked combining all the sauces before I started so I could put them away while everything was sautéing and it made cleaning so much faster.

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Make sure to sauté the lap-cherng (chinese sausage) with the onions, garlic and peanut oil for a few minutes before adding everything else. We want these nice and crispy.

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And in five minutes, your pan will go from empty to full of spicy goodness.

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Scott’s Spicy Noodle Stir-Fry

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients:

  • 1 Pack Stir-fried Noodles (18oz)
  • 10-20 Mini Chili Peppers, sliced
  • 5 Mini Chinese Sausages (lapcherng), sliced
  • 4 Cloves of Garlic, minced
  • 1/2 Medium Onion, roughly chopped
  • 2 Tbs Peanut Oil
  • 4 Tbs Chili Garlic Sauce
  • 4 Tbs Sriracha
  • 2 Tbs Soy Sauce
  • 2 Tbs Rice Vinegar
  • 1 Tsp Sesame Oil
  • Handful of seasoned peanuts
  • Black pepper and salt, to taste

*If your stir fry noodles are not cooked yet, boil them until al dente.

1. On medium heat, warm the pan up with peanut oil, garlic and onions. A few minutes later, throw in the Chinese sausage and peppers until it is almost cooked.

2. Throw in the stir fry noodles and a handful of water to let them soften up.

3. Mix all the liquid sauces (chili garlic, sriracha, soy sauce, rice vinegar, sesame oil) besides the peanut oil and toss them on top of the noodles. Stir frequently.

4. When stir fry is almost done, throw in the chopped green onion and peanuts and stir until everything is mixed well. Salt and pepper to taste.

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Since it is not the most balanced meal, make sure to eat a plateful of greens on the side. Taylor holds the position of official salad maker because she makes the best salads in the whole world. I could probably eat the same bowl everyday.

Ask me if there are any questions regarding ingredients!

What is the last thing you made?

14 thoughts on “Scott’s Spicy Noodle Stir-Fry

  1. Love ALL stir frys and these ingredients don’t look like they’d be too hard to find–maybe just multiple grocery stores. Last meal I made ummmmm sweet potato mac n cheese–totally tricked Miguel and he ate it and liked it 🙂 BOOM.

  2. I just now found Chinese sausage in Denver! Hot diggity dog! .. making this for dinner tonight (enough for leftovers fo sho’)
    Thanks Pacific Mercantile Company.
    And Scott.
    And to you for bringing recipes back, made may day.

  3. Wow…that is a ton of ingredients. I have…none of them! Okay maybe soy sauce but seriously, it’s been in there a while.

    My brother is in Japan for a week or so…and now I’m even more jealous of his trip.

  4. I hope this doesn’t come across as creepy but I have all those sauces and the exact same brand too…the chilli garlic sauce may have been treated like salsa on occasion (e.g. eaten by the spoonful…)

    I make a similar noodle dish with all those sauces, but often add a spoonful of peanut butter too for a more satay feel!

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