SPICY THAI NOODLES
Pedas lezat
dengan sedikit rasa manis, mia ini adalah tambahan yang luar biasa untuk meja
makan Anda ...
Ingredients
- 2 TBS brown sugar
- 2 large eggs , lightly beaten
- 8 ounces mushroom , chopped
- 3 cloves garlic , minced
- 1/3 cup low sodium soy sauce
- 1/2 tsp crushed red pepper flakes
- 2 inches fresh ginger , grated
- 1 handful fresh cilantro , chopped
- 1/4 cup peanuts , chopped
- 4 green onions , chopped
- 1 pound linguine
- 2 TBS olive oil , divided
- 1 zucchini , cut in half vertically, then sliced in half circles
- 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
Instructions
First, In a
large saucepan, half fill with water, salt and bring to a boil. Add the
linguines and cook according to the instructions on the package. Drain and set
aside.
Then, In
medium bowl, combine brown sugar, soy sauce, sriracha and ginger; whisk well to
mix well; put aside.
Put the
large pot on the heat, heat over medium heat, add 1 TBS olive oil.
Add the
beaten eggs and red pepper flakes and mix to scramble the eggs. Once cooked,
reserve with pasta.
Return the
large pot to the heat and heat the remaining oil 1 TBS over medium heat. Add
zucchini, mushrooms and garlic. Sauté over medium-high heat for 5 to 6 minutes
or until vegetables are cooked through.
Lower the
heat, add the pasta and eggs to the pan, then pour the sauce mixture on top.
Using a wooden spoon, mix well to coat the pasta and vegetables with the sauce.
Remove from heat, add peanuts, green onions and coriander; stir for combine.
Happy
Cooking Time.
