Spicy Japanese Noodles Recipes

Steps:

• Bring a large pan of water to a boil.
• Add the Japanese noodles to the pan and cook for 2 to 3 minutes- Drain the noodles thoroughly.
• Toss the noodles with the sesame oil and sesame seeds.
• Heat the sunflower oil in a large preheated wok or skillet.
• Add the onion slices, snow peas, carrot slices, and shredded cabbage to the wok and cook for about 5 minutes.
• Add the sweet chili sauce to the wok and cook, stirring occasionally, for another 2 minutes.
• Add the sesame noodles to the wok, toss well to combine, and heat through for another 2 to 3 minutes (You may also cook and serve the noodles separately, if you desire).
• Transfer the Japanese noodles and spicy vegetables to warm serving bowls and garnish with sliced scallions- Serve immediately.

Steps:

• Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
• Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
• Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

Steps:

• In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
• In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
• In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.