Spicy Sweet Asian Noodles

Asian cuisine is one of my favorites, and because it’s also quick and easy, it’s the first thing that comes to mind when the clock is creeping toward dinner time and my head has been elsewhere. For this dinner, I grilled seitan cutlets (seasoned with onion powder and Szechuan peppers) and brushed them with Go Chu Jang. My good friend, Liz, pointed me in the direction of this sauce. My first introduction  was in a recipe from the Horizons cookbook. Liz also made it for our VeganMoFo blog from 2011.

I usually use Annie Chun’s as it’s available where I live. When we travel, I’m always on the look-out for more authentic versions.

The secret to this recipe is the Habanero Gold. Made from thinly sliced apricots, red onion, red bell pepper, and habaneros, it’s a very spicy pepper jelly. A little bit goes a long way. The complexity of the jelly brings not only savory heat, but a subtle sweetness to the noodles.

Canned:

• Habanero Gold (Complete Book of Home Preserving) sub: any hot pepper jelly

Spicy Sweet Asian Noodles

Serves 4

12 ounces fettuccine, or other long noodle, cooked and drained

3/4 cup vegetable broth

2 tablespoons tamari

2 tablespoons Go Chu Jang (Korean Sweet and Spicy sauce)

1 tablespoon Habanero Gold

1 tablespoon peanut butter

1 tablespoon corn starch

1 teaspoon chili oil

Sliced scallions, slivered red bell peppers, sliced bok choy or other greens, as desired

Combine the broth, tamari, Go Chu Jang, Habanero Gold, peanut butter, and corn starch in a small bowl. Whisk together until smooth. Heat the oil in a wok or large skillet over medium-high heat. Add the vegetables as desired. When the colors of the vegetables have brightened but they are still crisp, add the noodles and broth mixture. Stirring occasionally, cooking until the sauce is thick and coats the noodles. Serve hot.

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