- thick cut flour noodles
- minced garlic
- grated ginger
- soy sauce
I'm officially addicted to these noodles. They began as a "what's left in my fridge?" project and I've been making them every week for a month now. There's something about the way the garlic melts into the tahini and the tahini coats the noodles--it's rich and sticky and I leave the noodles fairly chewy for a satisfying bite. Plus broccoli florets are little flavor sponges, so they're my favorite vegetable to add. I think of it like cacio e pepe, but Asian style. I get my noodles fresh and I'd eat them by the handful plain, which makes this dish impossible to ruin.
All of the ingredients can be adjusted to whatever I have, but I prefer to go with lots of garlic and ginger. I steam the broccoli first (you can also add a touch of olive oil if you like), then add the garlic, ginger, soy sauce and a large overflowing spoonful (plus maybe another) to my frying pan, and mix them up to cook together over low heat. Meanwhile, I cook the noodles for a minute, run them under cold water, then toss them into the frying pan and raise the heat. Things will get sticky and delicious pretty quickly. Add hot sauce on top and they're ready to inhale.