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Spicy Shrimp Paste Noodles

Spicy Shrimp Paste Noodles
Silvia Razgova / For The Times

Hot, salty and a little sweet, these noodles are intensely craveable. Angela Dimayuga takes four pantry ingredients and sizzles them into a fragrant sauce in minutes. You can keep the sauce on hand to dress any noodles anytime or pull ... Read more

Total time: 15 minutes | Serves 4 to 6
  • 1 tablespoon tomato paste
  • 2 tablespoons Vietnamese-style wet shrimp paste
  • 1 tablespoon Chinese chile crisp sauce
  • ¼ cup Asian chile oil
  • 1 pound fresh ramen, yakisoba or other thin wheat and egg-based Asian noodles

Step 1Turn on your stove’s exhaust fan and open your windows. Heat a large Dutch oven or other heavy pot over high heat. Add the tomato paste and cook, stirring, until it becomes a shade darker and starts sticking to the pan, 1 to 2 minutes. Add the shrimp paste and continue stirring until the mixture smokes and smells very shrimp-y, about 1 minute. Remove from the heat and stir in the chile crisp. Once the mixture has cooled, stir in the chile oil and ¼ cup water.

Step 2Meanwhile, bring a large saucepan of water to a boil. Add the noodles and cook until just tender, 2 to 4 minutes (the timing will depend on the noodles; the best way to determine doneness is by biting into one). Drain the noodles in a colander, rinse under cold water until room temperature and drain again. Add the noodles to the sauce and gently fold and mix until well coated.

Note: Make ahead: The sauce can be refrigerated in an airtight container for up to 1 week. Bring to room temperature or warm slightly before using. The dressed noodles can stand at room temperature for up to 1 hour.

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