Chile-Garlic Egg Noodles

Name: Chile-Garlic Egg Noodles
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: Salt; 1 cup sliced garlic; 1 cup sliced shallots; 2½ teaspoons nam pla (Thai fish sauce); 2 roasted red finger chiles, diced; ¼ cup chopped fresh mint leaves; 1 cup extra virgin olive oil; 2 roasted red bell peppers, diced; ½ cup chopped scallions; ¼ cup chopped fresh Thai basil leaves; ½ cup soy sauce; ½ cup honey; 1 pound fresh egg noodles; 2 tablespoons rice vinegar; ¼ cup sherry vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

For years, I have seen dishes like this offered throughout Asia as one-dish lunches; it’s great on its own or as an appetizer. The heat from the chiles is toned down by the honey, huge amounts of sweet shallots and garlic, and herbs. The combination of full, robust flavors makes this dish deeply satisfying.

Ingredients

1 cup extra virgin olive oil
1 cup sliced shallots
1 cup

Asia
Lunch
Fish course
Starter
Pescatarian
Noodles

Method

Heat the oil in a heavy saucepan over low heat. Add the shallots and garlic and season lightly with salt. Cook, stirring occasionally, until the mixture bubbles, then continue to cook until the shallots are very soft, about 20 minutes. Drain the mixture through a fine-mesh sieve and transfer to a large mixing bowl. Add the chiles, peppers, and nam pla. Stir well; taste a