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Charred corn, scallion and ginger noodles with chili crisp

Charred corn, scallion and ginger noodles with chili crisp

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You know that feeling, when you’re craving pasta but you had it yesterday, so somehow you feel like you can’t have it again, and aren’t sure why, but end up bending over backwards to figure something out that will not be pasta, and yet kind of be exactly like pasta. Well, you guessed it: here’s this week’s recipe.

We found these fresh noodles that were perfectly chewy, one might almost say al dente, but of course not al dente because we were NOT making pasta today, remember. So these chewy but-not-al-dente noodles get tossed in this buttery corn and scallion mixture that has deeply charred caramelization going, together with ginger and garlic and it’s all just really good.

I will not be receptive to any feedback on the “noodles are pasta, al-dente means chewy” type discourse at this time.

Ingredients #

Ingredients for 2

Method #

  1. Thinly slice the scallions, then place a large wok over high heat and add the butter. Once foamy add the scallions and corn and fry together until some nice char and color is developing.

  2. If you’re boiling noodles instead of using fresh ones, cook them according to package instructions now while you’re frying the scallions and corn

  3. Grate (or finely mince) the ginger and garlic, add them to the wok, and season everything with salt.

  4. Add the fresh (or cooked and drained) noodles to the wok and toss everything together over high heat with 2-3 tablespoons of soy sauce, a splash of water (if using fresh noodles) and a bit of sesame oil.

  5. Once everything is mixed and your noodles are glossy and cooked through, you’re done. Plate it all up and top it with as much chili crisp as you still have left in the jar, and enjoy.

So simple, so delicious, an absolutely acceptable pasta replacement.