Chili Garlic Noodles

This is another experiment in quick, delicious meals. The lovely original recipe is from Aaron and Claire and is very Korean thanks to the gochugaru, but I've found these also taste gorgeous with a more Chinese twist using the Chinese chili flakes. This is usually a go to for me on fasting days, but they're quite lovely with meat as well. However you make them, I hope you enjoy them as much as we do!

Chili Garlic Noodles

(2 servings)

Ingredients

3 tablespoons of gochugaru or Chinese chili flakes

2 tablespoons of light soy sauce

2 tablespoons of oyster sauce*

1 tablespoon of cooking wine

1 tablespoon of sugar

1 teaspoon of bouillon powder

Black pepper (to taste)

White pepper (to taste)

200g / 7oz of ground beef or pork (optional)

1 tablespoon of vegetable oil**

2 green onions (chopped/divided***)

10 to 15 cloves of garlic (crushed/minced)

1 small knob of ginger (grated)

1/2 cup of fresh spinach

200g / 7oz of knife-cut noodles

Fried eggs**** (to serve)

Roasted sesame seeds (to garnish)

*Use a vegan oyster sauce if you're fasting strictly or, well, vegan...

**I only use oil if I'm making this as a fasting recipe, the ground beef and pork in the local shops usually has plenty of fat in it.

***Divide the whites from the greens.

****Obviously skip these if you're off eggs or animal products.

Directions

1) Stir together the chili flakes, soy sauce, oyster sauce, cooking wine, sugar, bouillon powder, black pepper, and white pepper to make the sauce and set aside.

2) Heat a pan or wok over medium heat. If you're using meat, add it to the wok (adding oil if there's not enough fat to cook with) and stir fry until brown. If you're not using meat, add the vegetable oil to the wok to warm up.

3) Once the meat's browned (or the oil's hot!) add the whites from the green onions, the garlic, and the ginger and stir fry for a minute or two until fragrant.

4) Add the sauce to the wok, thoroughly combine, and simmer for a couple of minutes. (If you lose track of things and it gets too thick just add a little water to loosen things up.)

5) While the sauce is thickening blanch the spinach in hot water and set it aside. (Don't dump the water!)

6) Use the pot with the spinach water to cook the noodles to your desired tenderness, then drain.

7) Divide the noodles between your serving bowls, add the spinach, situate a fried egg in each bowl (if you're having them), top with the sauce, sprinkle with the sesame seeds and green onion greens, and enjoy!