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.

Back Burner Beef Stroganoff!

For me, Beef Stroganoff is one of those recipes I rarely think I want until I’m actually enjoying a plate of it. I always forget just how good it is until I’m stuffing my face and going back for seconds. The way I did this recipe isn’t exactly normal practice. And I mean that in two different ways. Usually the beef is combined and cooked into the Stroganoff but I don’t do it that way in this recipe. Also, most home cooks have not adopted Restaurant Chef Techniques and those are the secrets I try to pass on to you here in the Poor Man’s Gourmet Kitchen.

One Particular technique I’m referring to is cooking things separately. Have you ever wondered why your favorite restaurant dishes are so resilient and full of flavor? Well, that’s why. A lot of things that compliment each other are cooked separately. A great example is Chicken Fettuccine Alfredo. The Noodles are seasoned and Cooked separately, and so is the Chicken and the sauce. That’s why it works wonders on your Pallet when they’re combined and they compliment each other, or the dish would never work. And that’s the idea and Technique I implement in this recipe. I insure that it works when I cook the Roast Beef separately because I use the stock from the roast as the flavor when I cook the Beef Stroganoff Noodles. This one concept, this one little lesson has turned “okay” cooks into great cooks over night. So use this technique in your cooking, if you don’t already, and you’ll improve your cooking 100%

Beef Stroganoff Ingredients:

2 cups Egg Noodles
1 Sliced Onion (long slices)
10 oz sliced Portobello Mushrooms
2 chopped Green Onions
1 tbsp fresh chopped Parsley
1 chopped Garlic Clove
2 tbsp Butter
1 1/2 cups Beef Stock
1 cup Heavy Cream
3/4 cup Sour Cream
Salt and Pepper to taste
Oil for Cooking
1 Roast Beef (Click Here for Recipe)

Start with a few tbsp of oil, add the Garlic and Sliced Onion but save the Green Onion and Parsley for last. Add and saute the Mushrooms until they turn color and soften. Then add the Noodles and butter and stir until it melts. Add the Beef Stock, Heavy cream and the Sour Cream. Bring to a boil, then drop the heat to a simmer and reduce the liquid to a creamy sauce(about 10 minutes). Then serve the Roast Beef Stroganoff with 8 to 10 oz of Roast Beef on top and enjoy.