Spicy Noodles

The Best Spicy Noodles

If you love Spicy Noodles, you’re in for a real treat. I’ve created a fusion recipe by combining both Italian and Asian ingredients. It’s sweet, spicy and only takes about 15 minutes to prepare and cook, from beginning to end. It isn’t time consuming and the results are tremendously delicious. Plus you can add Chicken, shrimp or more vegetables if you would like to make it an entire meal. It’s totally up to you and your creative control.

Spicy Noodles, Italian or Asian pasta

For this Spicy Noodles recipe, I used Angel Hair pasta but you’re going to have to go with your gut on this one or just use what ever you have. I’ve made this successfully with Fettuccine and Ramen noodles. So, that’s going to be up to you. In the past I have professed, religiously, that it’s a cardinal sin using Italian pasta to make Chinese recipes like Chow Mein or Lo Mein. But, since this is a fusion recipe, those commandments don’t apply. The secrets to cooking your pasta, to attain the correct texture, is explained in my video tutorial.

More Asian noodle recipes I’ve posted include my Garlic Noodle, Restaurant style Chicken Chow Mein, Eastern Chow Mein, Vegetable Lo Mein with Ramen, Rice Noodles(soft or fried), How to make Pasta or Egg Noodles and a whole slew of Italian pasta recipes, too. All of which have the correct Asian Noodles or Italian pasta for each one. So, look into those if you want more options.

Spicy Noodles Sauce and Ingredients

The Sauce for this Spicy Noodles recipe is very straight forward and simple because I just combine 3 pre-made bottles of sauce; ketchup, sweet chili sauce and sriracha. Originally Spicy Sauce only contains the ketchup and sriracha, if you want to try it that way, but the sweet chili adds so much depth it can’t be denied. You can add soy sauce too, if you like but it really isn’t necessary. Even the sriracha might be a bit too much for some because there are already chili flakes in sweet chili sauce. So, that will be up to you. The other bottled ingredient you will need is sesame oil. If you don’t have it, it’s okay. This dish still tastes great with out it. You can even add chicken broth to a bowl of Spicy noodles and eat it more like an authentic bowl of homemade Ramen noodles.

Spicy Noodles Ingredients: Serves 6 to 8

1 pkg Angel Hair or Fettuccine pasta
1/2 gal Boiled Water

1/2 tsp Ginger, grated or chopped
2 Cloves Garlic, chopped
2 Green Onions, chopped
5 Fresh Basil leaves, chopped

Sauce
1/2 cup Ketchup
1/2 cup Sweet Chili Sauce
1 tbsp Sriracha, optional

1 tsp Sesame Oil

If you want to add chicken or shrimp to this recipe, I recommend seasoning it first with salt, pepper and smoked paprika and you want to use red onion instead of green. Cook the meat with the garlic and ginger first, then add the red onion and noodles and proceed with the recipe as I have instructed in the Spicy Noodles video tutorial.

Teriyaki Chicken

Restaurant Style Teriyaki chicken

If you love Teriyaki Chicken, this is the recipe for you. It’s as good as any restaurant recipe I have ever had. In fact, I think it’s even better than the recipe at my favorite Sushi House in town. My kids won’t usually eat anything but a California roll, so I usually order them a Bento Box that comes with a combination of things. One of which is Teriyaki Chicken. And their recipe is really good but this recipe is definitely better. The beautiful thing is that you get the wonderful flame flavor from the grill and then a nice thick syrupy sauce on the stove that can be spiced up if you’d like.

Teriyaki Chicken with Stir Fry

I like to have my Teriyaki Chicken with Stir Fry or even by itself served with white or brown steamed rice. After the chicken is cooked on the grill and cut into bite size pieces, I like to add the chicken to a hot pan on the stove with more Teriyaki Sauce. This is the best time to add vegetables if you plan to make a Stir Fry. It only takes a few minutes to cook as you thicken and caramelize the sauce. My original Teriyaki Sauce post can be found HERE so you can watch the video but I’ll add the ingredients down below.

Teriyaki Chicken Ingredients:

4-8 Boneless Chicken Thighs
1/2 cup Teriyaki Sauce

Teriyaki Sauce
1 cup Soy Sauce
1 cup Mirin
1/2 cup Sake
2 tbsp Rice Vinegar
1 cup Brown Sugar
1 tbsp Hoisin Sauce
1/4 tsp Garlic Powder
1/2 tsp Ginger Powder

Combine all of the Teriyaki Sauce Ingredients and bring to a boil, reduce heat to a simmer and reduce for approximately 20 minutes until you’ve reached desired thickness. Then follow the directions in the video to make the Teriyaki Chicken.

Teriyaki Sauce – Asian Restaurant Cooking Secrets

The Best Teriyaki Sauce

This is a fantastic Teriyaki Sauce recipe. I’ve taken my knowledge and experience from my professional Asian American training and brought you something that you’re really going to love. Usually I show you recipes that you can dumb down a bit to keep it simple, and you can do that with this if you prefer, but I highly recommend you add every ingredient I’ve listed down below so you can share in the excitement I have when ever I make an Asian dish using Teriyaki. It’s bold and full of flavor yet not overpowering and with this perfect balance you can make it thin or reduce it down to make a thicker sauce.

I use Teriyaki Sauce in the following recipes: Teriyaki Beef Jerky, Teriyaki and Mesquite Shish Kabobs and my Beef and Broccoli with Teriyaki recipe. I’ve also got a Teriyaki Chicken recipe on the way. So if you’re interested in any of these recipes, just click each one and it will take you straight the original posts.

Restaurant vs Store bought Teriyaki Sauce

In case you don’t know, my Mongolian Beef recipe is #1 on YouTube and it’s very similar to this Teriyaki Sauce recipe. In fact, I often get comments on m video from people that claim it’s just Teriyaki Beef but that’s not true. True Teriyaki has Mirin and Sake in it and those two ingredients aren’t in my Mongolian Beef recipe. That’s like saying Ketchup is just Cocktail Sauce even though it needs horseradish to make it so. The truth is there are a hundred different Asian recipes that have a combination of many of these same ingredients but they all vary, quite a bit, from one another in flavor. It just depends on the amounts you add of each ingredient and different tweaks here and there. Restaurant Sauces, however, always go big and bold and they don’t have to worry about preservatives. Bottled sauces do and it changes the dynamics tremendously. That’s why it’s hard to find a real good Teriyaki Sauce in a bottle. I would recommend that you go for the thicker sauces if you’re going to buy one, however. They’re usually the best all around.

Be sure to check out some of my other Asian Sauce recipes like Potsticker Dipping Sauce, Chinese Barbecue Sauce and my Sweet and Sour Sauce.

Teriyaki Sauce Ingredients:

1 cup Soy Sauce
1 cup Mirin
1/2 cup Sake
2 tbsp Rice Vinegar
1 cup Brown Sugar
1 tbsp Hoisin Sauce
1/4 tsp Garlic Powder
1/2 tsp Ginger Powder

Combine all of the Teriyaki Sauce Ingredients and bring to a boil, reduce heat to a simmer and reduce for approximately 20 minutes until you’ve reached desired thickness.