Cheesy, Spicy, Sour Noodles
Cheesy, Spicy, Sour Noodles
Ingredients
For the Noodles
- 1 pound noodles, of choice (such as udon)
- 1/2 cup noodle water, reserved from boiling noodles
For the Sauce Base
- 1/2 tablespoon oil, to 1 tablespoon
- 1/2 tablespoon garlic, to 1 tablespoon, chopped
- 1/2 tablespoon green chilies, to 1 tablespoon, chopped
- 1/2 tablespoon schezwan sauce, to 1 tablespoon (or chili oil/chili sauce)
- 1/2 tablespoon ketchup, to 1 tablespoon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, ground
- 1/2 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon onion powder, optional
- 1/2 teaspoon granulated sugar
- 1 teaspoon Maggi masala, or Kitchen King, optional substitute for basic spices
For Finishing
- 4 cheese slices
- 1/2 tablespoon achaar, to 1 tablespoon
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons cilantro, chopped
- 1 teaspoon chili oil, additional, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add your noodles of choice and cook according to package directions until they are about 80 percent cooked and still have a slight bite (al dente).
⏱️ 8 min
- 2
Before draining the noodles, reserve 1/2 cup of the starchy noodle water. Drain the cooked noodles and set aside.
⏱️ 1 min
- 3
In a large pan or wok, heat 1/2 to 1 tablespoon of oil over medium heat. Add the chopped garlic and chopped green chilies. Sauté for 1 minute until fragrant.
⏱️ 2 min
- 4
Stir in 1/2 to 1 tablespoon of schezwan sauce (or chili oil/chili sauce) and 1/2 to 1 tablespoon of ketchup. Mix well to combine with the aromatics.
⏱️ 1 min
- 5
Add the basic spices: salt, black pepper, coriander powder, chili powder, turmeric powder, garlic powder (optional), onion powder (optional), and granulated sugar. Alternatively, if using, add 1 teaspoon of Maggi masala or Kitchen King instead of the individual spices. Cook the mixture for 2 to 3 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 3 min
- 6
Add the cheese slices to the pan, followed by 1/2 to 1 tablespoon of achaar. Immediately add the previously boiled noodles and a splash of the reserved noodle water (start with about 1/4 cup and add more if needed to create a saucy consistency).
⏱️ 1 min
- 7
Using tongs or a spatula, mix all the ingredients thoroughly, ensuring the noodles are evenly coated with the sauce and the cheese begins to melt. Continue to cook for another 2 to 3 minutes until everything is well combined and heated through.
⏱️ 3 min
- 8
Transfer the cheesy, spicy, sour noodles to serving bowls. Garnish generously with sesame seeds, fresh cilantro, and an additional drizzle of chili oil, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy, Spicy, Sour Noodles
For the Noodles
- 1 pound noodles, of choice (such as udon)
- 1/2 cup noodle water, reserved from boiling noodles
For the Sauce Base
- 1/2 tablespoon oil, to 1 tablespoon
- 1/2 tablespoon garlic, to 1 tablespoon, chopped
- 1/2 tablespoon green chilies, to 1 tablespoon, chopped
- 1/2 tablespoon schezwan sauce, to 1 tablespoon (or chili oil/chili sauce)
- 1/2 tablespoon ketchup, to 1 tablespoon
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, ground
- 1/2 teaspoon coriander powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garlic powder, optional
- 1/4 teaspoon onion powder, optional
- 1/2 teaspoon granulated sugar
- 1 teaspoon Maggi masala, or Kitchen King, optional substitute for basic spices
For Finishing
- 4 cheese slices
- 1/2 tablespoon achaar, to 1 tablespoon
For Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons cilantro, chopped
- 1 teaspoon chili oil, additional, as needed
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add your noodles of choice and cook according to package directions until they are about 80 percent cooked and still have a slight bite (al dente).
⏱️ 8 min - 2
Before draining the noodles, reserve 1/2 cup of the starchy noodle water. Drain the cooked noodles and set aside.
⏱️ 1 min - 3
In a large pan or wok, heat 1/2 to 1 tablespoon of oil over medium heat. Add the chopped garlic and chopped green chilies. Sauté for 1 minute until fragrant.
⏱️ 2 min - 4
Stir in 1/2 to 1 tablespoon of schezwan sauce (or chili oil/chili sauce) and 1/2 to 1 tablespoon of ketchup. Mix well to combine with the aromatics.
⏱️ 1 min - 5
Add the basic spices: salt, black pepper, coriander powder, chili powder, turmeric powder, garlic powder (optional), onion powder (optional), and granulated sugar. Alternatively, if using, add 1 teaspoon of Maggi masala or Kitchen King instead of the individual spices. Cook the mixture for 2 to 3 minutes, stirring occasionally, allowing the flavors to meld.
⏱️ 3 min - 6
Add the cheese slices to the pan, followed by 1/2 to 1 tablespoon of achaar. Immediately add the previously boiled noodles and a splash of the reserved noodle water (start with about 1/4 cup and add more if needed to create a saucy consistency).
⏱️ 1 min - 7
Using tongs or a spatula, mix all the ingredients thoroughly, ensuring the noodles are evenly coated with the sauce and the cheese begins to melt. Continue to cook for another 2 to 3 minutes until everything is well combined and heated through.
⏱️ 3 min - 8
Transfer the cheesy, spicy, sour noodles to serving bowls. Garnish generously with sesame seeds, fresh cilantro, and an additional drizzle of chili oil, if desired. Serve immediately.
⏱️ 1 min