OMGosh, seriously, you will luuurrrvvvvve these Lao Gan Ma noodles.
But what is Lao Gan Ma I hear you asking? Or, what does it mean?
Well, you’re bang on when you ask what it is because it’s actually a thing. In fact, it’s is a much-loved spicy, chili sauce. And while its roots lie in Asia, a ready-made version is easily available all over the world. What’s more, you can pick up a jar here.
While we haven’t used it in this recipe you could add a dash if you wanted to add more zing! But you probably won’t need it because this is the homemade version.
And be warned! These noodles are highly addictive. What’s more,, we’re in love, love, love!
Asian Lao Gan Ma Noodles
Serves 4
Ingredients
For the Lao Gan Ma sauce:
1 tbsp tamari½ tsp rice wine vinegar
2 tbsp spring onion, minced
1 tsp root ginger, grated
1 tsp.garlic, minced
1 ½ tbsp chili paste
1 tsp sesame oil
1 tbsp sesame seeds, toasted
For the noodles:
3 tbsp olive oil
⅓ cup (45g) cashew nuts
200g dried rice noodles
2 cups (140g) bok choy, chopped
2 tbsp coriander, chopped
What you need to do
1. Place all the sauce ingredients into a large bowl and mix to combine.
2. Heat the olive oil in a pot over medium heat, add the cashew nuts, and sauté for 5-7 minutes, while stirring often.
3. Transfer the cashews into the sauce.
4. Cook the rice noodles according to the instructions on the packaging.
5. Once the rice noodles are a minute away from done, add in the bok choy to blanch, then drain.
4. Pour the sauce over the noodles and bok choy and stir to combine.
To serve, scatter over some freshly chopped coriander.
Here’s to your new fave. Asian Lao Gan Ma Noodles.
Bon appetit!
