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March 2010 Issue
Firecracker Noodles
by Ronda L. Halpin
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March brings with it the beginning of spring and that means even more reasons to get out of the kitchen and on the go. This month, we're spicing things up and making it quick with a fantastic recipe for Firecracker Noodles. With just a handful of ingredients, this dish comes together in a half hour or less and packs an amazing spicy punch.

If you want to add diced chicken or grilled shrimp to this dish, you could easily transform it into a relatively hearty main dish. If you want a milder taste, reduce the sambal olek (an Indonesian chili sauce available at most grocery stores) and ginger by half and substitute green pepper for the cubanelle.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Firecracker Noodles

  • 12 oz. fresh chow mein noodles or 6 cups cooked spaghetti
  • 1/4 cup vegetable or chicken broth
  • 1/4 cup sesame oil
  • 2 T. medium sherry
  • 2 T. finely grated gingerroot
  • 1 T. sambal olek or chili-garlic sauce
  • 1 T. each light soy sauce and lime juice
  • 1 tsp. granulated sugar
  • 1 each cubanelle and red bell and banana peppers
  • Half red onion, quartered and thinly sliced
Boil the noodles for 2 minutes or until al dente. Drain them well and fluff with a fork. Meanwhile, in a large bowl, stir the broth, sesame oil, sherry, gingerroot, sambal olek, soy sauce, lime juice and sugar.

Add the peppers, onion and noodles. Toss to combine. Serve immediately.

  • Yields: 8 servings
  • Preparation Time: 30 minutes
 



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