OH – EMM – GEE! I saw this recipe on Pinterest and haven’t
been able to get it out of my mind ever since.
I’ve changed the recipe a little bit – and I’ve added an optional idea at
the end. This was super easy and very
quick to put together. It’s full of
flavor and just the right amount of spicy.
You’re going to LOVE it!
Ingredients:
½ a package of linguini (to make
gluten free you could use Asian rice noodles – or your favorite gluten free
pasta)
4 Tbsp butter
¼ teaspoon red pepper flakes
1 large clove garlic, finely minced
or grated
2 ½ Tablespoons brown sugar
3 Tablespoons soy sauce
2 Tablespoons Sriracha (rooster
sauce)
1 handful fresh cilantro
2 green onions, sliced
Directions:
Begin to boil water for the
noodles. Once the water reaches a full boil, add the noodles and cook according
to the package directions (boil for 5-7 minutes).
While waiting for the water to
boil, prepare the sauce. In a small bowl stir together the brown sugar, soy
sauce, and Sriracha.
In a large skillet melt the butter
over medium-low heat. Add the red pepper flakes and garlic to the butter as it
melts.
When the noodles are tender remove
from the water and add directly to the skillet.
Toss to coat with the butter. Add
the prepared sauce. Turn the heat on low to evaporate excess moisture, and stir
until everything is coated well with the sauce.
If necessary – you can add a little bit of the pasta water to help pull
it all together. (Which is what I do any
time I’m making an Italian pasta dish.)
Sprinkle the sliced green onions and
cilantro leaves on top and serve!
Optional – when I make this again…
and I do mean WHEN because THIS was DELICIOUS!!!! I’m going to add some shrimp or chicken. Or,
if you’re vegetarian you could add tofu or egg.
(The original recipe did call for an egg to be scrambled in the melted
butter before adding the noodles.) I can’t wait until the next time we have
this…. I’m thinking lunch tomorrow might not be soon enough!
