Spicy State Fair Fried Noodles Recipe

Name: Spicy State Fair Fried Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spicy sauce; 1 teaspoon agave; 1 teaspoon tamarind paste; 1 teaspoon kochujang (Korean chili pepper paste); 1 teaspoon wheat free tamari; 1 teaspoon fish sauce; 1 teaspoon Worcestershire sauce; For the fried noodles; 2 teaspoons sesame oil; 4 French breakfast radishes, ends trimmed, cut into matchsticks; 1 medium carrot, peeled, cut into 1 1/2 inch lengths and then cut into matchsticks; 4 leaves of Napa cabbage, ends trimmed, thinly sliced crosswise; 1 stalk celery, trimmed, thinly sliced on the bias; 2 1/2 ounces mung bean sprouts; 1 1/2- 2 ounces aburage (deep fried bean curd), cut into thin slices and then halved (I used two pieces); 1 package (5.5 ounces) fully cooked Yakisoba noodles (I use Sun Noodle brand - check your Japanese market in the refrigerated or frozen section); 1 green onion, thinly sliced; Shichimi togarashi for sprinkling on top

Servings: persons

For the spicy sauce
1 teaspoon agave
1 teaspoon tamarind paste
1 teaspoon kochujang (Korean chili pepper paste)
1 teaspoon wheat free tamari
1 teaspoon fish sauce
1 teaspoon Worcestershire sauce
For the fried noodles
2 teaspoons sesame oil
4 French breakfast radishes, ends trimmed, cut into matchsticks
1 medium carrot, peeled, cut into 1 1/2 inch lengths and then cut into matchsticks
4 leaves of Napa cabbage, ends trimmed, thinly sliced crosswise
1 stalk celery, trimmed, thinly sliced on the bias
2 1/2 ounces mung bean sprouts
1 1/2- 2 ounces aburage (deep fried bean curd), cut into thin slices and then halved (I used two pieces)
1 package (5.5 ounces) fully cooked Yakisoba noodles (I use Sun Noodle brand - check your Japanese market in the refrigerated or frozen section)
1 green onion, thinly sliced
Shichimi togarashi for sprinkling on top

1
Place ingredients in a small bowl. Stir to combine. Set aside until ready to use.
2
Spin all of your washed and cut vegetables in a salad spinner to get them as dry as possible. Set near your stove.
3
Place a wok on the stove and crank up the heat. You want it almost to the point of smoking. Add sesame oil. When the oil is glistening and you can smell it, with one hand begin to add vegetables by the handful, using your other hand to stir (I use long cooking chopsticks for this) and toss the vegetables as you add them. Continue until you have added all your vegetables. Toss and cook until cabbage and bean sprouts begin to wilt.
4
Add noodles and toss, to get them loose and incorporated into the mixture.
5
Add spicy sauce. Continue to cook; toss and stir until noodles are evenly coated and combined with the vegetables, and mixture is hot, a few minutes more.
6
Remove wok from heat. Add sliced green onions. Serve in bowls, sprinkled with shichimi togarashi, if desired. Enjoy!

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the spicy sauce, 1 teaspoon agave, 1 teaspoon tamarind paste, 1 teaspoon kochujang (Korean chili pepper paste), and more.

Yes, Spicy State Fair Fried Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy State Fair Fried Noodles

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