Best Egg Noodles With Sweet And Spicy Beef Sauce Recipes

20 MINUTE SWEET AND SPICY NOODLES

20 Minute Sweet and Spicy Noodles image

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!

Provided by Tracy

Time 20m

Number Of Ingredients 13

Ingredients

16 oz linguine rice noodles (or regular pasta)
3 tablespoons soy sauce
3 tablespoons hoisin
4 tablespoons honey
2 teaspoons chili garlic sauce
2 -3 cloves garlic, minced
1/8 - 1/4 teaspoon red pepper flakes (to taste)
1/4 cup sesame oil*
2 cups shredded carrots (approximately 2 large)
1 cup roasted, salted peanuts
1/2 cup fresh cilantro, chopped
2 tablespoons green onion, chopped
Sriracha to taste

Steps:

Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes.
Meanwhile, prep your veggies / garnishes. In a small bowl mix soy sauce, hoisin, honey, chili garlic paste, and red pepper flakes.
A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat. Add garlic and cook for 30-60 seconds. Be sure it doesn't burn! Add sauce and stir.
When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated.
Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!

Nutrition Facts : Carbohydrate 88 g, Protein 11 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 990 mg, Fiber 5 g, Sugar 16 g, Calories 584 kcal, ServingSize 1 serving

SOY SAUCE CHOW SHRIMP EGG NOODLES

Soy Sauce Chow Shrimp Egg Noodles image

This recipe is loosely based on a traditional noodle dish called soy sauce chow mein, made by stir-frying noodles with soy sauce, sesame oil, bean sprouts and scallions and served as a side dish. We've developed this version to include a protein in the stir-fry, so it makes a complete weeknight meal that can be prepared in a little over 30 minutes. We've also made it easy to customize with different types of proteins and leafy greens as an alternative to bean sprouts. The sauce has a good balance of savory, sweet and umami to showcase the flavor of the shrimp from the noodles; it is pretty close to the traditional version but with fish sauce added for more umami flavor. A good tip for every stir-fry is to have all the components ready as there is no time to prep during the high-heat cooking.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Kosher salt
12 ounces (about 7 small bundles) dried shrimp egg noodles
12 ounces protein of choice, such as peeled and deveined shrimp or cut-up boneless, skinless chicken thighs or breast, sirloin or pork tenderloin
2 tablespoons plus 1/2 teaspoon light soy sauce
2 1/4 teaspoons sugar
1 teaspoon cornstarch
1 small onion or 2 shallots, thinly sliced lengthwise
5 scallions or garlic chives, cut into 2-inch pieces, white and green parts separated
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
1 1/2 teaspoons fish sauce
1 teaspoon toasted sesame oil
1/4 teaspoon freshly ground white pepper (or black pepper)
3 tablespoons vegetable oil
8 ounces leafy greens, such as bok choy, napa cabbage or green cabbage, thinly shredded (or bean sprouts)
1 1/2 teaspoons Shaoxing wine, optional

Steps:

Bring a wok or a large pot of water to a boil and add 2 tablespoons salt. Cook the dried noodles until just softened and the noodles have separated, 2 to 3 minutes. Drain and run the noodles under cold water. Drain thoroughly.
Cut your choice of protein into 1/2-inch-thick slices (if using shrimp, leave them whole). Whisk 2 teaspoons of the light soy sauce, 1/4 teaspoon of the sugar and the cornstarch together in a small bowl until combined. Add the protein, toss to coat and set aside to marinate.
Mix the remaining 1 tablespoon plus 1 1/2 teaspoons light soy sauce with the oyster sauce, dark soy sauce, sesame oil, ground white pepper and the remaining 2 teaspoons sugar in a small bowl until the sugar has dissolved. Set the seasoning sauce aside.
Heat a wok or a large skillet over high heat until smoking. Swirl 2 tablespoons of the vegetable oil around the hot wok and heat until smoking again. Spread the cooked noodles in a thin even layer and fry undisturbed until the noodles are crisp on the bottom, about 4 minutes. Flip and fry until the other side is crisp, about 2 minutes. Transfer noodles to a plate and set aside.
Heat the wok over high heat until smoking. Swirl in the remaining 1 tablespoon vegetable oil, spread the marinated protein in an even layer and cook undisturbed until browned on the first side, about 2 minutes. Flip the protein and stir-fry until seared on the other side, about 1 minute. Add the onion and the white parts of the scallions and stir-fry until softened and starting to brown and the protein is cooked through, about 3 minutes.
Add the bean sprouts or leafy greens, cooked noodles and seasoning sauce in this order. Stir-fry until the sauce is evenly distributed. Swirl the shaoxing wine around the sides of the wok, toss in the green parts of the scallions and stir-fry until combined. Enjoy hot!