Chili Garlic Noodles
the widest slurpiest noodles - a wide rice noodle or a tagliatelle etc.
garlic, minced (8 cloves of garlic)
ginger, minced (2 inch piece of ginger)
scallions (green parts, roughly 2)
chili flakes (or to taste)
additional soy sauce or salt for adjusting seasoning
Boil the pasta in salted water as per package instructions and make sure to reserve half a cup of pasta water
Warm the oil in a pan and when it starts to shimmer add your garlic, ginger, ginger, chili flakes, scallions, and cilantro.
Let it sizzle on medium heat for just a minute and then add 2 tbsp of soy sauce
Mix the pasta well, adding additional pasta water as needed to create a sauce and adjust seasoning with additional soy, salt, and pepper and dig in.
This recipe is a base - tweak it as you will by adding your favourite veggies, a splash of sesame oil, rice vinegar or even sesame seeds and chopped peanuts as a garnish!