Is anyone else craving a plate of pasta? But not regular pasta…more like a big bowl of noodles. Saucy, spicy, stir fry style noodles! Sometimes it just hits me like a runaway train. All of a sudden, I absolutely HAVE to have a bowl of stir fry and there’s no other way to cure the craving.
But to be honest with you, I don’t generally have any yakisoba or lo mein noodles hanging around in the pantry. I do however, always have a ton of pasta. Grab a box of linguini and let’s make some spicy thai noodle stir fry!
TBH, my mind keeps veering off course at the moment. We’re headed off to Chicago pretty soon and I’m so excited to be going on vacay! Our last big trip was our honeymoon to Japan and Hawaii so we’re taking it a little easier this time 😂 but still we’re heading out of state to the see the windy city!
I’m trying to write about this delicious spicy thai noodle stir fry but my brain keeps wandering off, wondering about just how humid is it going to be there this time of year, how long I have to wait after landing for my first bite of deep dish pizza, and which museum to tour first! Have you ever been to Chicago? Do you live in Chicago?? We’d love any pointers about what to do, where to go, and obviously where to eat 😎.
OK, time to focus. Let’s talk about this spicy thai noodle stir fry. It takes literally 20 minutes, if that, start to finish. IN love!
Sauce: Whisk all ingredients in a small bowl. Done.
Noodles: Cook linguine al dente in a boiling pot of water. Done.
Everything else: Sauté in a large skillet, about 10 minutes. Stir in noodles and sauce. Sprinkle with greens and sesame seeds. DONE!
I ate this for 3 days straight I kid you not, and I’m not a leftovers person.
PS. Who even says that?? “I’m not a leftovers person” 🤣. I get tired of a meal very quickly, unless it’s Indian or Mexican (I can eat leftover aloo gobi or a burrito for days). But this spicy thai noodle stir fry definitely proved me wrong!Print
For the Noodles
- 1 lb linguini
- 1 tablespoon sesame oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Mirin
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach, packed
- 8 ounces white mushrooms, sliced
- Handful of snap peas
- 1 garlic clove, minced
- 3 green onion stalks, sliced (keep the whites and the greens separate)
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup peanuts, roughly chopped
- Sesame seeds for garnish
For the Sauce
- 2 teaspoons sesame oil
- 2 tablespoons light soy sauce
- 1/4 cup dark soy sauce
- 1/2 teaspoon ginger paste or minced ginger
- 1 teaspoon brown sugar
- 1/2 teaspoon chili garlic sauce
- 1/4 teaspoon Siracha, more as desired
- 1/4 teaspoon chili pepper flakes, more as desired
- Whisk all ingredients for the sauce together in a small bowl. Set aside.
- Cook linguini to al dente according to box instructions and drain.
- While the pasta is cooking, heat sesame and olive oils in a large (large!) skillet, preferably one with high sides. Stir in mushrooms, carrots, bell pepper, spinach and snap peas. Cook for 7-8 minutes, until somewhat softened and mushrooms have started to release their juices.
- Stir garlic, whites of the green onion, half of the cilantro, and half of the peanuts into the pan. Cook for 1 minute, until garlic is fragrant. Pour in Mirin and scrape up any browned bits on the bottom of the pan. Reduce heat to low.
- Stir in pasta and sauce until coated and cook 1 more minute, letting the sauce reduce. Remove from heat.
- Top noodles with remaining peanuts, cilantro, green onion, and sesame seeds. Serve immediately.