Asian Noodles Lao Gan Ma
Asian Noodles Lao Gan Ma is absolutely the best Asian noodle recipe I have ever tried, better than takeout or even some fancy restaurant. The dish has layers of sweet spicy flavors that develop a sauce that you will be willing to lick the pan for.
Ingredients
- 1 tablespoon toasted sesame seeds
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon Chinese black vinegar
- 2 tablespoons minced scallions
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1 1/2 tablespoons Lao Gan Ma Spicy Chili Crisp Hot Chili Oil, Hot Chili Sauce more if you like it spicy
- 1 teaspoon sesame oil
- 3 tablespoons olive oil
- ⅓ cup raw cashews
- 7 ounces dried rice noodles
- 2 cups bok choy washed and chopped into bite size pieces
- 1 tablespoon cilantro finely chopped
Instructions
Toast Sesame Seeds
- Preheat your oven to 350°F.
- Spread the sesame seeds on a baking sheet and toast them in the oven for 4-6 minutes or until lightly golden brown. Keep an eye on them to prevent burning.1 tablespoon toasted sesame seeds
Prepare Sauce
- In a large bowl, mix the light soy sauce, dark soy sauce, Chinese black vinegar, minced scallions, ginger, garlic, Lao Gan Ma Spicy Chili Crisp, sesame oil, and toasted sesame seeds. Set aside.2 teaspoons light soy sauce, 1 teaspoon dark soy sauce, ½ teaspoon Chinese black vinegar, 2 tablespoons minced scallions, 1 teaspoon minced ginger, 1 tablespoon minced garlic, 1 teaspoon sesame oil, 1 1/2 tablespoons Lao Gan Ma Spicy Chili Crisp Hot Chili Oil, Hot Chili Sauce
Fry Cashews
- Heat the olive oil in a pan over medium heat.3 tablespoons olive oil
- Add the raw cashews and fry for 5-7 minutes, stirring occasionally until golden and fragrant.⅓ cup raw cashews
- Drizzle the hot oil and nuts into the prepared sauce and gently stir to combine.
Cook the Noodles and Bok Choy
- Bring a medium-size pot of water to a boil. Use enough water to fully submerge the noodles and bok choy
- Once the water reaches a rolling boil, turn off the heat. Rice noodles are delicate and do not need to be boiled, only soaked in hot water. We also want the bok choy to remain crisp, so the goal is to blanch it in the hot water too. Place the rice noodles and chopped bok choy in the hot water. Make sure they are both fully submerged.7 ounces dried rice noodles, 2 cups bok choy
- Let the noodles and bok choy soak for about 5 minutes. Stir them gently to prevent sticking. Soaking times can vary depending on the thickness of the noodles, so check the package instructions for guidance.
- Drain the noodles and bok choy together once the time is completed for soaking.
Combine and Serve
- Pour the sauce over the drained noodles and bok choy, tossing to coat evenly.
- Garnish with chopped cilantro.1 tablespoon cilantro
