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Fire noodles make a great meatless main dish but also great as a cold salad.
Versatile Fire Noodles
Fire noodles is one of those dishes that can wear a couple of hats.
It’s a great main dish that you can also serve to any vegetarian guest because it’s really flavorful and filling. It’s also a good choice for a salad if it’s chilled. Now that we’re on the cusp of summer, delicious salads are a thing to be considered. Don’t forget picnics either. These noodles are just great no matter how you serve them.
Making this totally vegan is also an option. Any eggless pasta or rice noodles can be substituted. As far as the honey, that can be left out or a vegan syrup or sugar can fill in.
The “fire” comes from the colors of the peppers. There’s no heat in this at all. The chili paste adds no real heat; just a touch of flavor.
Since all bell peppers essentially taste the same, you can use whatever you have or what’s cheapest. If you do splurge and buy the red, orange and yellow, dice or slice what you don’t use and freeze them for later use. That’s what I do but bear in mind that they will be too limp after freezing to add to salads, so reserve those for cooking.
In these types of recipes–or anything Asian with noodles–I always opt for lo mein noodles.
The reason for this is that it obviously makes Asian-style dishes more authentic. However, these noodles are a bit chewy so it makes the dish more satisfying. Lo mein noodles are available fresh in most big supermarkets, but you can also find the dry ones in the International aisle at the market. I buy them in bulk because I use them a lot.
If you can’t find them in either style, good old spaghetti will do nicely. Regular, #8 is best.
- 1/2 each of red orange and yellow bell pepper
- 3 green onions sliced
- 8 oz lo mein noodles or spaghetti
- 2 tbs oil
- 1 clove garlic crushed
- 1 tbs sesame seed optional, for garnish
- 2 tbs soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1/2 tsp chili paste
- 1 tsp honey
- Cook noodles as per package directions; drain and set aside.
- Mix sauce ingredients in a small bowl and set aside.
- Heat oil in a large skillet or wok. Add the garlic and bell peppers. Stir fry until peppers are crisp-tender. Discard garlic.
- Add the cooked noodles and the sauce. Toss to coat.
- May be served hot or chilled.