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Chile-Garlic Egg Noodles

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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

Method

  1. 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

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