I am a lover of food… especially ethnic food. And Flagstaff has enough internationally inspired restaurants to keep your thighs well padded and your pockets well emptied. One of my favorite local places is a noodle shop that serves freshly made udon noodles. If you haven’t experienced those you should hunt down your nearest Korean restaurant and order them… if ramen and spaghetti had a baby… it would be udon. Unfortunately I no longer eat wheat (which udon is made of), so I started experimenting at home with alternatives and this tasty dish will win everyone over. You can make it yours with different garnishes or experimenting with different noodles. My kids love it because it’s sweet, tangy and only a tad bit spicy.
Sweet Chili Noodle Bowl
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Ingredients
- 2 Pack of Asian Noodles ( Use Soba, Udon, Ramen
Zoodles) - 12oz Pre-Cooked Pork Belly (I bought mine at Trader Joe's)
- 1 cup Sweet Chili Sauce (I used this one at Trader Joes)
- 3/4 Cup Water
- 2 or 3 Cloves Crushed Garlic
- Zest of Two Limes
- Juice of Two Limes (more to taste)
- 5 teaspoons Soy Sauce or Coconut Aminos
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Onion Powder
- 1 tablespoon Sesame Oil (olive oil works as alternative)
- Finely Chopped Peanuts (almonds or sesame seeds work as alternative)
- Cucumber
- Spring Onion
- Cilantro
- Red/Purple Cabbage
- Peanuts (almonds work as alternative)
- Cucumber
- Spring Onion
- Cilantro
- Red/Purple Cabbage
Instructions
- Fill a pot of water and turn onto high heat to bring to a boil so you’re ready to cook your noodles. Read the noodle’s directions and be ready to cook as directed. Cook them as you’re working on the sauce and meat.
- Slice your pork belly into half inch slices, sear on a hot skillet until they have caramelized/crispy edges and remove from heat.
- Whisk together the sweet chili sauce, water, soy sauce, garlic, ginger, onion powder, lime juice and zest in a saucepan and bring to a low simmer. Allow the sauce to thicken while you finish your recipe.
- Finely chop cilantro, spring onions, red cabbage, peanuts, and cucumbers.
- When your noodles are ready, drain and dish them into bowls. Pour a generous amount of sauce over each helping. Top each bowl with pork belly, cilantro, spring onions, cabbage, peanuts and cucumbers.
- Serve with any remaining sauce and put Sriracha or red chili pepper flakes on the table for those who prefer more heat.