If I Grew Up in America... This Would Be My College Budget Meal for Days!! Chili Oil Noodles
Ingredientes
- Spaghetti250 g
- Vegetable oil4 colheres de sopa
- Shallot · sliced80 g
- Garlic · sliced5–6 dentes + 1 colher de sopa
- Mushroom200 g
- Tofu100 g
- Chili pepper · paste1 colher de sopa
- Chili flake · flakes1 colher de sopa
- Dried chili5–8
- Fish sauce1 colher de sopa
- Oyster sauce2 colheres de sopa
- Molho shoyu1–2 colheres de chá
Modo de preparo
- Cook the spaghetti following the package directions.
- Heat a large skillet or wok over high heat, add the cooking oil and swirl to coat. Stir-fry the sliced shallots and garlic until fragrant and brown, about 4 to 5 minutes.
- Add the mushrooms and cook for 4 to 5 minutes, until done to your liking.
- Add the chili paste, chili flakes, dried chilies, fish sauce, oyster sauce and soy sauce, adjusting the soy sauce to taste. Stir well, then add the fried tofu.
- Add the cooked noodles to the pan and mix well, adding 1/3 to 1/2 cup of pasta water as needed.
- Transfer to a plate and garnish with fried garlic crisps, or with sesame seeds and chopped green onions instead.
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