This easy spicy noodle recipe is my quick and easy real food alternative to those instant spicy noodle packages. Delicious. Addictive. You’ve been warned.
I can’t begin to tell you how much goodness is in this bowl. When we moved to Georgia one of the first events we went to was a potluck at the church. We sampled through everything and stumbled upon a pot of curry that blew our minds. We immediately began asking around to find out who had made it and met our good friend Shireen.
Shireen is from Malaysia and took us under her wing to show us where all the good food and authentic asian grocery stores were (they were all an hour away from our house so without her I doubt we ever would have!).
One of our very first posts on this blog was about tasting durian for the first time with her on one of those trips.
She also introduced us to this insanely spicy instant noodle package that blew our minds (and honestly still does on a junk food indulgent splurge). But I wanted a version of it that I could eat without any concerns on all the crazy processed ingredients that go into the little flavoring packets and was packed full of real mushrooms and of course our favorite topping…a runny egg.
This spicy noodle recipe is my answer! Warm, comforting, spiced with jalapeños and filled with goodies. Use this as a base recipe to add your own twist with what you have in the fridge. The eggs poach in the same pot as it finishes cooking for even less dishes to clean up!
Thin slices of beef can be tossed in at the very end (round eye, sirloin steak, or London broil would be my choices) if you need a meat fix. And don’t forget the hot sauce!
- 1 liter stock I used a beef/chicken combo but all beef is great too
- 4 inch piece of lemongrass cut in half and pounded lightly
- 2 inch knob of ginger peeled and sliced
- 1 clove garlic minced
- 1 jalapeño pepper sliced stem removed
- 2 portobello mushrooms don't substitute these, they really make a difference
- Optional salty addition:
- Dash of soy sauce or fish sauce
- 1/3 of a 14-ounce package rice noodles
- 2 eggs
- Optional add ins:
- Tomato Wedges
- Baby Bok Choi or kale
- Fresh Sliced Jalapeños
- Hot Sauce We love Sriracha brand
- Bean Sprouts
- Chopped green onions
- Thin slices of beef round eye, sirloin steak or London broil
1. Boil stock on high with lemongrass, ginger, garlic, and jalapeño for 15 minutes.
2. Reduce heat to medium, add mushrooms (and optional tomatoes and baby bok choi/kale if desired) and cook 5 min.
3. Taste. If you prefer it to be saltier add a dash of soy sauce or fish sauce to your desired taste.
4. Add rice noodles and stir until they just begin to soften (1-2 min).
5. Crack two eggs on top. Cover with tight-fitting lid and simmer until eggs are set (about 10 minutes).
6. Serve with toppings.
Boiling the eggs in the pot produces a very tender noodle. If you prefer your noodles more firm: poach the eggs separately and cook the soup until noodles are to your desired texture.
Make ahead tip: cook everything up until you add the noodles and eggs. Once reheated add the noodles and poach the egg.
**Spicy level: This makes a moderately spicy soup. If you want to burn your face off bump up the jalapeños. Or if you can't handle the hit or are serving kids feel free to eliminate them altogether....it's still absolutely delicious without them.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1172Total Fat: 60gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 457mgSodium: 1954mgCarbohydrates: 58gFiber: 7gSugar: 17gProtein: 100g