Knockout Chili Noodles
INGREDIENTS
- 8 ounces of fettuccine noodles
- 2 shallots, sliced
- 5 cloves garlic, minced
- ⅓ cup chopped scallions/green onions (just the white part, save the green for garnish)
- 1 tbsp fresh grated ginger
- 1 tbsp olive oil
- 4 tbsp low sodium soy sauce
- 1 tbsp chili garlic sauce
- 3 tbsp of Tabañero Original hot sauce
- 1 tbsp brown sugar
- 2 tsp rice vinegar
- 1 tbsp toasted sesame oil
- 1/2 tsp red pepper flakes (optional)
INSTRUCTIONS
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
- Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
- Add in all remaining sauce ingredients: olive oil, soy sauce, chili garlic sauce, Tabañero Original hot sauce, brown sugar, rice vinegar, and toasted sesame oil. Whisk together.
- When the noodles are cooked, combine with the sauce and toss until well-coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. Feel free to add in any sauteed veggies you like!
- Top with red chili flakes for some extra heat and garnish with your remaining scallions. Enjoy!