spicy noods 2.0
hi friends, lovers + people probably related to me —
64 — i said one funny thing on the internet one time + it got 13.9k likes
these last couple weeks have been absolute brain frying blur, i’m blaming that on work and too much screen time. not my unrealistic expectations on how productive i should be.
the first time i made these noods it was bc i couldn’t find the ones i was looking for at 3 different grocery stores, the second time was for you guys
way back in newsletter #17 i wrote about some spicy noods they were chockful of veggies + chicken + so saucy + full of spice. we were so young then.
47 newsletters later i decided it was time for something a bit different. these noods are sublimely chewy, a lot more spicy* + full of crispy porky goodness + crunchy herby green scallions. full disclosure they do take a lil bit of time, so perfect for a weekend project or a morning when you wake up insanely early
*these are not for my dad, or anyone else who does not like really spicy things, make them something else or cut them out of your life entirely, not my place to say what you should do
ingredients for the homemade noods
flour
water
olive oil
salt
ingredients for the spicy pork
ground pork
ginger
garlic
chili crisp
red pepper flakes
sambal olek
soy sauce
fish sauce
rice vinegar
brown sugar
misc ingredients.
scallions
wine ( a nice natural red, not too minerally — something to sip while your cooking + to soften the heat a bit)
steps
1st make the dough for the noods. i loosely used this recipe. you don’t need a pasta maker or anything, all do you is combine 4 cups of flour with 1-1.5 cups of water to form a sticky dough. let the dough rest for a half hour, then knead it a bit till it becomes smoother (about 5-10 minutes) before rolling it out into a thick oval - shaped slab, fold the dough in so the end flaps are touching and roll out again repeating this process like 2-3 times. shape back into a smooth oval shape and tightly wrap in plastic wrap — stash in the fridge for a few hours.
2nd have yourself a full ass day, go for a run, do your laundry, call your mom, read a book, meet someone for coffee. come home around 5 to pour yourself, your roommates + your lover some wine, and get out the largest pan you have splash a lil olive oil in there (i used a wok, but the always pan or something of that depth + width will also work) then peel & grate 2 big pieces of ginger, 10 cloves of garlic, a generous pinch or two of red pepper flakes, couple cracks of black pepper, 2 spoonfuls of chile crisp ( i used fly by jing), 3-4 large spoonfuls of sambal olek, 2 tablespoons of brown sugar, a splash of rice vinegar, a couple splashes of fish sauce + an entire little bottle of soy sauce or about half a bigger bottle (not the costco size ones, that would be insane).
3rd while that is melding together in another pan cook your pork with a little olive oil, salt + pepper. once cooked through drain + return to the pan at a higher heat to get supremely crispy. this is v. important do not skip this step, otherwise your pork will not be crispy + i will feel sad for you. once the pork is crispy add to the sauce + taste, here is where you adjust — do you need more heat, more fish sauce, an extra pinch of brown sugar etc. chop half your scallions and add to the porky saucy mixture — save the rest for topping later.
4th put some salted water onto boil (not as much as you would for pasta, but still salty) while that is boiling tidy up, drink some wine, make everyone taste the sauce. take out the dough, once unwrapped and on a cutting board, using a v. sharp knife cut the dough into long pieces, then gently stretch them out — not too much these are supposed to be thick + chewy noods. once the water is boiling, working in smaller batches drop in a few new noods at a time. when they float to the top they are ready. i used tongs to pull them out into a strainer placed on top of a bowl then tossed gently with a little olive oil so they don’t stick. next you toss them into the sauce + mix together. repeat until all noods are cooked + done.
5th top with the rest of the scallions + serve in shallow bowls, have 2nds maybe 3rds + still contemplate, scratch have ice cream for dessert. drink too much wine bc it’s spicy in the best way.
particularly good things i consumed this week
the pancakes @ lula cafe1 w/ brendan on a snowy blustery sunday
contemplating these, i wanted them in black but they seem sold out everywhere — they have a nice retro vibe, i v. much dig
catching up over giant risotto balls + a big italian salad, some chilled natty red wine + some v. fudgy brownies to close out the weekend.
how i met your father — while not objectively good it is particularly nostalgic, which is sometimes all you need
mi tocaya on a frigid wednesday ~ still after all this time one of my favorite places in the city (get the birria, the burrito + a pitcher of mezcal margs)
this jacket that i bought to run in when it’s v. cold — tested it out this week when it was as i like to say absolutely effing freezing, it works v. well2
some wine, some fries, some spicy chicken, some well needed catching up + some v. good pickles for such a good friday.
currently consuming + hopefully consuming later
i really want this dress, but have no idea what shoes or when i would wear it + all the PIZZA bc i’ve failed miserably on my resolution to eat more pizza
as always,
mk
these are my favorite pancakes, period.
yes, i ran outside this week — yes, i know that’s a bit crazy.