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Chili Garlic Noodles

February 4, 2009

See, I told you we’d be back to regular programming after the soup and here’s a noodle dish for you.  Last night’s cold weather called for something warm and spicy, and a recipe on Smitten Kitchen for chili garlic noodles caught my eye.  I didn’t use that exact recipe, and instead adapted one I found in my Big Bowl cookbook.  I used shrimp and squid for the meat, but you could easily use pork, chicken, beef or tofu.  I also added some Chinese broccoli, but eggplant, green beans or other vegetables would work just as well.  It got great reviews from Greg and I will definitely make it again.  Serves 4.


chili garlic noodles

chili garlic noodles

1 package dried rice stick noodles, or Chinese egg noodles

1/2 lb shrimp, peeled and deveined

1/2 lb squid rings (on a recommendation, I bought the frozen ones at Trader Joe’s and they’re great)

1 t cornstarch

1 t sesame oil

1/2 t salt

4 T whole bean sauce (also called fermented soy beans, I found them at the farmer’s market)

2 T hoisin sauce

4 t chili sauce with garlic

2 T red wine vinegar

1 T sugar (or more, to taste)

3-4 T + 1 t vegetable oil

8 dried red chilis

2 T minced fresh ginger

2 T minced fresh garlic

1/2 c chicken or vegetable broth

1 bunch Chinese broccoli (Gai Lon), rinsed and thick ends trimmed off

1 c cilantro leaves


Pour boiling water into a large bowl over the rice stick noodles and let soak until soft and pliable (about 15-30 minutes).  Rinse with cold water, drain and toss with 1 t vegetable oil.  Boil 2 inches of water in a pan and add broccoli, cooking for 2 minutes until it’s bright green.  Drain water and cut broccoli into 1″ pieces.

Combine shrimp, squid, cornstarch, salt and sesame oil in a small bowl and toss to coat.  In another small bowl, combine bean sauce, hoisin, chili sauce with garlic, vinegar and sugar and stir to combine.

Heat wok over medium-high heat.  Add 1 T oil and swirl to coat the pan.  Add shrimp and squid and stir fry for 2-3 minutes, or until shrimp is almost cooked.  Remove from wok and set aside.  Return wok to heat and add remaining 2-3 T oil and swirl to coat the wok.  Add dried chilis and cook until blackened but not burned, about 2 minutes.  Add garlic and ginger and stir to coat with the oil.  Add reserved sauce mixutre and bring to a boil.  When boiling, add chicken broth and noodles and stir fry until broth has been absorbed and noodles are hot.  Add reserved broccoli, seafood and cilantro leave and toss until combined (be very careful not to overcook the calamari or it will be rubbery).  Serve hot.

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