Somen Noodles with Sautéed Leeks, Chili Oil, and Pea Shoots
I was asked for the recipe for this dish just now. To be honest, I didn’t think to post it because it was just something I threw together from leftover pantry items and random things in the fridge. I’ve provided links to Amazon so you can see what these things look like when you hit up your Asian grocery store just note that Lao Gan Ma chili oil comes in a few flavors and there are NO ENGLISH LABELS so get a good look at the stuff because each label is very slightly different. If you get this exact one, you did good. Or you can just buy it from amazon (I do).
The Recipe is pretty simple and super tasty,
Recipe (1 Serving)
- 1 Leek
- 1 bundle of Japanese Somen Noodles
- Pea Shoots
- Lao Gan Ma Black Bean Chili Paste
- Extra Virgin Olive Oil
- Finely slice the leek into thin disks,
- Sauté the leeks in olive oil on medium heat until most of it is lightly browned and caramelized, set aside
- Boil the somen noodles until tender. Note: These noodles are super thin, if you put them in a pot that is at a rolling boil it shouldn’t take more than a minute. Test for doneness after 30 seconds.
- When the noodles are done, strain the noodles though a fine mesh basket. Shake the basket a bit to get as much water and moisture out of the noodles.
- Place the noodles into a bowl, top with leeks and chili paste, drizzle a bit of the oil onto the noodles and top with pea shoots
Note: the paste IS quite spicy, I love this stuff. It’s seriously one of my favorite condiments ever for noodles, but test it a little at a time so you know how much you can handle.
Note: When picking a leek, pick one that has as much white as possible, this is the part that you actually eat, the green parts can be used in broth.