Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds.

Ingredients: 5 oz wide wheat noodles (knife cut) 2 Tbsp Cayenne Chili Pepper Extra Virgin Olive Oil; 3 cloves garlic, minced; 2 green onions, sliced (keep green and white parts separate) 3 tsp red ...

These spiced, oiled noodles paired with lightly steamed bok choy result in a satisfying contrast of soft and crisp and spicy and mild - and the dish is ready in 20 minutes.

I built the dish with 99-cent ramen noodles, but you could also use rice or udon noodles, lo mein or even plain spaghetti. ... 10-minute Chili Oil Noodles. PG tested. INGREDIENTS.

Season the fried noodles with kosher salt and crumbled nori for a craveable and savory bar snack. Find these recipes and more in Food & Wine's guide to udon noodles. Chefs’ Secrets to Slurp ...

This week’s recipe is for all you ramen and udon noodle lovers out there. I’ve got a great recipe with just a few ingredients that’ll elevate your noodles in less than 10 minutes. One thing ...

Add the ramen noodles to the boiling water and cook just until tender, 2 to 3 minutes. Drain, reserving 1/2 cup of the cooking water. While the water is heating and ramen is cooking, place the ...

Bring a large pot of water to a boil over high heat; add the noodles. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook until al ...