Mike's Spicy Garlic Sesame Rice Noodles

Name: Mike's Spicy Garlic Sesame Rice Noodles
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 16 oz Rice Noodles [room temperature]; 1/2 cup Oyster Sauce; 2 dash Wok Oil; 3 dash Quality Fish Sauce; 3 dash Soy Sauce; 2 dash Sesame Oil; 4 clove Fresh Minced Garlic; 4 oz Bamboo Shoots; 4 oz Water Chestnuts; 1/2 cup Fresh Snap Peas; 1/3 cup Fresh Sliced Diakon Radishes; 1/2 tsp Lemon Grass [fine chop]; 1 1/2 cup Fresh Sliced Cabbage; 1/3 cup Sliced Green Onions; 1/2 tsp Minced Ginger; 1/2 cup Thai Basil [chopped]; 8 Thai Chilies [chopped]; Fresh Cilantro [you don't want to leave this herb out!]; Sesame Seeds; Fish Sauce; Lime Wedges [optional]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

20 minutes fast and absolutely delicious! She's sweet, salty, spicy, tangy and she's certainty tummy filing on a chilly Winter's night!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

20 minutes fast and absolutely delicious! She's sweet, salty, spicy, tangy and she's certainty tummy filing on a chilly Winter's night!

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Ingredients

20 mins

4 servings

Noodles
116 oz Rice Noodles [room temperature]
Rice Noodle Base
1/2 cupOyster Sauce
2 dashWok Oil
3 dashQuality Fish Sauce
3 dashSoy Sauce
2 dashSesame Oil
4 cloveFresh Minced Garlic
4 ozBamboo Shoots
4 ozWater Chestnuts
1/2 cupFresh Snap Peas
1/3 cupFresh Sliced Diakon Radishes
1/2 tspLemon Grass [fine chop]
1 1/2 cupFresh Sliced Cabbage
1/3 cupSliced Green Onions
1/2 tspMinced Ginger
1/2 cupThai Basil [chopped]
8Thai Chilies [chopped]
Garnishments
Fresh Cilantro [you don't want to leave this herb out!]
Sesame Seeds
Fish Sauce
Lime Wedges [optional]

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Steps

20 mins

1

Here's about all you'll need.
2

Gather all of your sauces, seasonings and oils and add them to your Wok. Heat em' up.
3

Chop all of your dense vegetables and add them to your heated Wok as well.
4

Blanch your snap peas in boiling water for 2 minutes.
5

Heat on high for 3 minutes but, be very carful to not burn your garlic. Stir regularly throughout.
6

Add your softer vegetables [like sliced cabbage, green onions and basil] and cook for 1 minute more. Again, stir regularly.
7

● Bring water to a heavy boil. Add room temperature rice noodles to water for 10 seconds. These noodles boil fast!
● Immediately drain them and place noodles in your Wok and quickly blend them in. You'll need to stir your noodles up in your sauce fast separating your noodles as you stir and coat.
● Mix everything well with chopsticks or, spaghetti forks. Add additional Oyster Sauce, Fish and Soy Sauce if your mixture appears too thick and is difficult to fully coat your noodles.
8

● Plate and garnish noodles with chilled, fresh Cilantro, sesame seeds and sides of Soy and Fish Sauce.

● Seaweed salad, egg rolls or small dumplings make great sides but aren't necessary with this filling dish.
● Room temperature Sake or ice cold Sapporo Beer goes great with this dish as well.
● Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 11, 2015 03:37

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!