Updated: Apr 27
This is a fast and easy recipe that pleases a crowd. Gluten, dairy and egg free.
16oz Linguine Rice Noodles (I recommend A Taste of Thai brand)
14 oz classic coleslaw mix
1 bundle of green onions (green parts only)
4 tbsp water
2 tbsp corn starch
3 tbsp brown sugar
1 1/2 tsp garlic powder
1/2 tablespoon cayenne pepper
2 tbps extra light olive oil
1/4 tsp sesame oil
1/4 cup liquid aminos plus 2 tbps
2-4 tbps spicy chili crisp (depending on your spicy tolerance) I recommend starting with 2 tbps
If you buy the brand I recommend, follow the directions back of the package. It instructions you to soak the noodles in hot tap water. Make sure you use a big enough bowl so the noodles have room for you to stir and move them around.
While your noodles are soaking, make the sauce.
In a smal bowl dissolve the cornstarch in the water.
Then whisk in the amino acids, brown sugar, cayenne pepper and garlic powder.
Next whisk in sesame seed oil, olive oil and chili crisps.
Set sauce aside.
Once your noodles are done soaking for the recommended time on package, drain and set aside.
In a large cooking pan, add the bag of coleslaw and cut green onions with kitchen scissors into the pan.
Toss the noodles in the cooking pan with coleslaw and onions.
Then mix in sauce mixture and toss until everything is fully coated.
Cover and turn heat on the medium.
Cook for 5-8 minutes. While cooking, take the cover off and stir every couple of minutes. If the noodles start to stick to bottom of the pan, turn the heat down.
Take off heat and let sit for 5 minutes.
Tips: Add your favorite meat or seafood. For an extra kick at 1 tbsp cayenne pepper.