Lacquered Chili Garlic Asian Noodles

From Carrie Morey's Hot Little Suppers cookbook

Ingredients

• 16 ounces flat rice noodles boiled 2 minutes less than instructions and rinsed and drained

• Head of garlic minced

• 2 heaping tablespoons minced ginger

• 3 heads of Bok choy rinsed trimmed and chiffonade

• 1 cup cilantro, flat parsley basil each - A handful reserved for topping

• 8 scallions thinly sliced a handful reserved for topping

• 1/2 cup dark soy

• 1/4 cup rice wine vinegar

• 1 tbsp. chili flakes

• 2 tbsp. garlic chili sauce

• 2 tablespoons sesame seeds

• 1/2 cup hot sizzling avocado oil or sunflower oil

• Chopped peanuts for topping

• Chopped cucumber for topping

I'm always craving Asian take-out and cuisine... especially lacquered spicy Savory tangy noodles. I was inspired to create this recipe after scrolling through my Instagram feed. It's amazing where inspiration comes from these days! My family and I have made this recipe multiple times now because we all love it so much.

Instructions:

Boil noodles and heat oil at the same time.

Chop all ingredients and place in a wok or a deep dish so that you have plenty of room to toss.

Add bok choy herbs and green onions to the pot along with all the other ingredients

Once your noodles are boiled and drained, add the hot oil to the bok choy mixture and toss

Once the oil is incorporated into all the ingredients, add the noodles and toss again

Garnish with peanuts and cold cucumbers

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Hot Little Tip

The hardest part is chopping all the ingredients!