Spicy Vegetable Noodles

Spicy Vegetable Noodles are one of our favourite make-it-at-home take out dishes.  The recipe is easy to follow, the ingredients are inexpensive, and the flavours are adaptable to your personal tastes. These are the types of noodles that you just cannot stop eating!

I lay awake at night and dream about these noodles.  They are really that good.  (And, maybe – just maybe – I’m addicted to delicious food!)  The events that follow are real.  There are no actors playing the parts and the events have not been dramatized or fictionalized.  This is my personal account of how these Spicy Vegetable Noodles came to be.

By the way, if you’re reading this, Steven Spielberg, Ron Howard, Martin Scorsese, James Cameron, or Quentin Tarantino, and you decide to capture my story for the big screen, I would like one of the following actors to play me.  You can choose between Jake Gyllenhaal, Ben Affleck, Zachary Quinto, or Ryan Reynolds, and in that order please.  Thanks!

THERE’S ALWAYS DRAMA IN OUR HOME

Allow me to put aside my fantasies and get to the actual story.  Oh, Dear Reader, you will not believe the drama that led to this delicious creation!  On Sunday, I was really craving Chinese food, but rather than order from our favourite restaurant, I thought it would be best to make noodles and save myself some money and calories. 

When we order Chinese food, we can’t seem to order just one or two dishes, so it always ends up being rather expensive.  The main reason for this, of course, is that John.e is a vegetarian and I am not.  And also, just as a side observation, I personally feel that Chinese food is the reason my shirts are tighter than they should be.

On this particular Sunday, I had just finished baking some cookies.  John.e was sitting outside on the balcony drawing up some sketches for my Pinterest photos, and dinner time was quickly approaching.  I prepared all of the vegetables – washing, trimming, chopping, mincing, dicing, etc., which I love to do.  (It’s always good to practice one’s knife skills whenever possible.) 

The skillet was fully heated, the oil was at optimum temperature, and I had the counter lined up with veggies, seasonings, nuts, condiments, and sauces, etc.  When I was about to get everything started, I realized that I didn’t have any noodles in my pantry.  I had a complete meltdown! 

FULL ON BREAKDOWN MODE

Picture it: it’s summer; I had the oven on, and it felt like 4000 degrees in my kitchen.  I had worked so hard to prepare everything so that I could just stir fry everything quickly and dinner would be ready.  Have you ever watched a full-grown, overweight man, in the dead of summer, have a mental breakdown?  It’s not pretty, but certainly Oscar nomination material.  (Do you hear me, Steven Spielberg, Ron Howard, Martin Scorsese, James Cameron, or Quentin Tarantino?)

John.e offered to go to the store to get noodles, but I wouldn’t have it.  I was too stubborn to allow him to do something nice.  To be honest, I was ready to toss everything in the garbage, including the cutting board, prep bowls, and even the damn skillet.  If it were up to me, I would have plopped myself in front of the television and drowned my frustration with a Diet Coke and a bag of chips. 

Preparing something else was completely out of the question!  I wouldn’t have it. I was done with the kitchen for the day!  At that point, I would have preferred setting fire to it rather than starting over from scratch to prepare dinner.  (Even though I could have used the same veggies and almost the same technique with some rice instead of noodles.  I can be extremely stubborn, but it’s the Meryl Streep in me.  I can’t help it!)

ORDERING TAKE OUT

So, what did we do?  We ordered Chinese food from our favourite take out restaurant.  A few years ago, I introduced John.e to this great little hole-in-the-wall Chinese restaurant here in Toronto and ever since then, we’ve never ordered from any place else.  We tend to be loyal like that; or maybe when we find a good thing, we refuse to try something new.  Why bother?  Am I right, Dear Reader?

Anyway, after I went back to my on-site movie trailer, where my personal assistant was waiting with a cocktail, my temper began to cool off, and I was able to think a little more clearly.  I soon realized that I had all of these prepped veggies to contend with.  I wrapped everything well in plastic wrap and placed the bowls into the crisper section of the refrigerator.  It was with joy that I pronounced Monday night’s dinner all prepped!

On my way home from work the following day, I stopped at the grocery store and picked up the noodles.  Since these particular noodles are dry and can last quite some time in the pantry, I bought four packages.  There was no way I was going to be left unprepared again. 

You see, Dear Reader, it might be just a bowl of noodles to you, but to me, it seemed like I had filmed my last scene.  And, it wasn’t a happy, joyous scene that would bring a tear to the eyes of my captive audience; it was a terrible and frightful tragedy. 

Maybe I’m over dramatic, maybe I’m channelling my inner diva, or maybe – just maybe – Easy Spicy Vegetable Noodles are so delicious, they deserve a standing ovation, awards and accolades, and the adoration of many, many fans.  

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Cantonese-style Chow Mein Noodles – Whenever possible, I will use the Rooster brand. But, sometimes, it’s hard to find them. In which case, I like to use these Young & Young brand. If you cannot find chow mein noodles, you can substitute them with spaghetti or linguine!
• Chopped Salted Peanuts – These are optional, but I love the crunch of the salted peanut bits in contrast to the crisp of the rice cereal.
• Onion – You can use either a large white or yellow onion.
• Bell Peppers – I’m using both a green and a red bell pepper. The red tends to be much sweeter and I prefer it, but I used both for colour only.
• Garlic – Freshly minced garlic is best. You will get more flavour.
• Ginger – Fresh ginger is best. Peel it and use a zester to grate it.
• Dried Red Chili Flakes – This is optional, but I love mildly spicy food, so I couldn’t resist!
• Cabbage – You can use a regular green cabbage or a savoy cabbage, which is one of my favourites.
• Peanut Butter – I have not tested this recipe with natural peanut butter.
• Hoisin Sauce – Very popular in Asian cuisine, it is a sauce made from a combination of fermented soybean paste, garlic, vinegar, sesame oil, chiles, and sweetener.
• Low-Sodium Soy Sauce – As a rule, we use low-sodium soy sauce. You can use regular soy sauce too, but if you do, cut back the salt to just a 1/4 teaspoon.
• Worcestershire Sauce – This stuff is like a miracle worker when it comes to imparting flavour. Use it often to get really good results in most of your savoury dishes. Yes, there is a vegetarian version!
• Olive Oil
• Sesame Oil – I use this as a finishing garnish. A little bit goes a long way in terms of flavour, but I can’t imagine noodles without it!
• Green Onions – Used for garnish as well as freshness.
• Sesame Seeds – These are used to give the noodles a nutty flavour, but also used as a garnish.
• Ground Black Pepper

HOW TO MAKE SPICY VEGETABLE NOODLES

In a large sauté pan or wok over medium heat, begin by heating the olive oil and the onions. Sauté for 2-4 minutes, or until they become translucent. Add the garlic, peppers, ginger, and chilies. Cook for an additional 3-4 minutes. Add the cabbage and cook until slightly wilted – approximately 2-3 minutes.

While the cabbage is cooking, prepare your noodles according to the directions on the package. Once the cabbage is done, add the hoisin sauce, Worcestershire sauce, soy sauce, and peanut butter. Stir well to coat all of the vegetables. Add the noodles to the pan along with the green onions. At this point, add the black pepper as well.

Toss to coat all of the noodles. Fry the noodles for 2 minutes. Add the peanuts, sesame oil, and green onions. Cook for 2 more minutes. Plate and top with fresh green onions. You can certainly add sesame seeds too if you prefer. Serve immediately.

PREPARING THE NOODLES:

If you use the dry noodles – the ones that come in a cellophane package like the Young & Young brand, the instructions will most likely suggest that you boil the noodles in a pot of water for a specific amount of time. Let me tell you that this is not the way to go! I have been cooking or many years, and no matter which brand I use, if I boil the noodles in the manner suggested, they are always overcooked. I’ve toyed with lesser cooking time, but nothing seems to work.

This is how I prepare chow mein noodles every single time. No matter what the brand, this is how I do it and I’m always extremely pleased with the results. The key, you see, is to end up with a noodle that still has a bit of bite to it. You will be adding the noodles to the beef mixture and heating it all together, so there’s even more risk of overcooking if you boil the noodles.

Place a large heat-proof bowl in your sink. Next, set a large colander or strainer into it. It’s ideal if the bowl and colander fit well into each other without much wiggle room. Remove the noodles from the packaging and place them into the colander. Pour the entire kettle of boiling water over the noodles. If some of the noodles are not covered by the water, just use chopsticks or a fork to gently push them in. Wait a minute or two and pull out a noodle. Is it pliable? Taste it. Does it still have a bit of resistance to the bite?

This is when you decide how much time you want to let the noodles sit in that hot water. The “fresh” noodles, like the Rooster brand, will cook much faster – in less than two minutes. The “dry” noodles, like the Young & Young brand, will need more time – about 3-4 minutes. When cooked, lift the colander up to drain well and transfer the noodles to the skillet with the beef. Please note: none of this section applies to pasta noodles like spaghetti or linguine! Follow package instructions.

HOW TO TOAST SESAME SEEDS

To be perfectly honest, this applies to any nuts or seeds, not just sesame seeds. If you are not familiar with toasted sesame seeds, then please try it just once. You will probably never revert to using untoasted sesame seeds in your cooking or baking again! I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the seeds.

See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I wanted you to see the pan – remember, do not use non-stick if possible. You’ll get better results with plain stainless steel.

So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting seeds. Add the seeds to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.

Keep the seeds moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The seeds will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.

SERVING SUGGESTIONS:

The first night I made this, I served it up just as is. As a complete meal, the recipe as written will feed three people. You might get four servings, depending on how much you like to serve as a meal. If, however, you are serving this as a main, but would like to serve some sides with it, try thinking of Spicy Vegetable Noodles as an Asian main.

Try some baked spring rolls or egg rolls. Steamed broccoli is always a good choice. We love broccoli and I probably serve it as a steamed side at least twice a week. For that matter, any steamed or sautéed vegetables would work well! I have a Hot and Spicy Szechuan Green Bean dish that would pair well, especially if you live for spicy food! Finally, if you want to try more noodle dishes, please consider my 30 Minute Ground Beef Noodles, or my Garlic Sesame Lo Mein.