Spicy Chili Noodles with Caramelized Mushrooms
Spicy Chili Noodles with Caramelized Mushrooms. A little Asian flare monday noodle night. Super saucy, a little spicy, and even gingery. Topped with lots of caramelized mushrooms and paired with baby bok Choy. Garnished with lots of scallions and sesame seeds. Because monday noodles are never a bad idea !!
In the mood to change things up this Monday, so asian flare noodles it is. We have a classic noodle recipe that we always make, but we never photograph it because they aren't the most eye catching noodles. But tonight we wanted to do something completely different, so we went all out.
We bought the egg noodles, decided on a chili oil sauce, and added caramelized mushrooms and bok choy to make it much more photogenic. And honestly, it was so delicious. It’s a combination that is sweet and spicy, super saucy, a little tangy and gingery. There are tons of flavors going on here, and it was definitely the perfect way to change up our classic noodle recipe.
This recipe also makes a random Monday so much more fun. Asian noodles on a Monday? You can definitely count us in. Although I will admit, this Monday was pretty good for me. I randomly decided to take off work and have a mental health day which is something I normally never do. So, I had a super relaxed day and I cannot complain at all !!
So cheers to asian noodle Monday’s and having a super chill day !!
Ingredients
3 tablespoons sesame oil; divided
12 ounces shiitake mushrooms; sliced
2 tablespoons ginger; chopped
1 garlic clove; chopped
1 shallot; chopped
4 tablespoons soy sauce; divided
black pepper
8 ounces wide Chinese egg noodles
2 tablespoons sesame paste
2 teaspoons Chinese black vinegar
2 tablespoons chili crisp oil
12 ounces baby bok choy; halved and steamed
chopped scallions and sesame seeds for serving
Directions
In a large skillet, heat 2 tablespoons of sesame oil. Add the mushrooms. Cook undisturbed for 5 minutes. Stir and add the ginger, garlic, and shallot. Cook another few minutes. Add 2 tablespoons of soy sauce and season with black pepper. Sauté for another minute and set aside.
In a small bowl, add the sesame paste, the remaining 2 tablespoons of soy sauce, the black vinegar, the remaining 1 tablespoon of sesame oil, and the chili crisp oil. Stir to combine.
Cook the noodles. Drain and add to the skillet with the mushrooms. Add the bok choy. Stir in the chili oil mixture. Serve topped with scallions and sesame seeds.
