Chile-Garlic Egg Noodles from Asian Flavors of Jean-Georges by Jean-Georges Vongerichten
For years, I have seen dishes like this offered throughout Asia as one-dish lunches; it’s great on its own or as an appetizer. The heat from the chiles is toned
Ingredients
- 1 cup sliced garlic
- ¼ cup chopped fresh mint leaves
- 2 roasted red bell peppers, diced
- 2 tablespoons rice vinegar
- 1 pound fresh egg noodles
- ¼ cup sherry vinegar
- 2½ teaspoons nam pla (Thai fish sauce)
- 1 cup extra virgin olive oil
- Salt
- 1 cup sliced shallots
- ½ cup honey
- ½ cup chopped scallions
- ½ cup soy sauce
- 2 roasted red finger chiles, diced
- ¼ cup chopped fresh Thai basil leaves
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