I LOVE anything spicy! But spicy noodles, that’s at the top of my list!
I’ve been trying to come up with a recipe for spicy noodles that wasn’t spicy peanut noodles for a while now. I love spicy peanut noodles and make them fairly often, but I wanted a lighter alternative. These noodles fit the bill. Spicy, salty, acidic, and flavorful because of the addition of cilantro and chives. My mouth is watering just thinking about them!
The secret ingredient in this recipe is Trader Joe’s Chili Onion Crunch. Have you tried it? It’s extremely versatile and I’ve been using it in everything from a dipping sauce for potstickers, to on top of charred vegetables, but it really makes this recipe.
When I make these noodles I tend to serve them with a vegetable, like charred broccoli. But they would be equally as delicious with shrimp, salmon, chicken, or edamame. They’re also great cold the next day, so be sure to make extra.
Chili Lime Noodles:
8 – 10 ounces udon noodles
1/4 cup Trader Joe’s chili onion crunch
2 1/2 tablespoons soy sauce
2 tablespoons sesame oil
1/3 cup chopped chives
Lime juice from 1/2 a lime
2/3 cup chopped cilantro
Method:
Cook the noodles according to instructions. Set aside.
In the bottom of a medium mixing bowl mix the chili onion crunch, soy sauce, sesame oil, chives, and lime juice. Mix in the noddles and cilantro until all the noddles are coated with the sauce. I find tongs work best for this mixing. Taste and adjust seasoning as needed.
Serve and enjoy!
Serves 3 – 4.
This recipe was inspired by The New York Times Chile-Oil Noodles with Cilantro recipe.
