I originally saw this on Nadiya Hussain’s Netflix series, Time to Eat, but this gem is everywhere now! The paste! To die for! The spice paste makes a large batch, I was able to share some and freeze some and still have a few quick and tasty lunches and snacks for all of us. The whole idea of these instant noodles is to be a super flexible dish/jar/bowl/soup – add whatever you want (along with the paste and noodles) and it will warm you up and make your day – enjoy!
3 medium onions, quartered AND 2 bulbs of garlic, peeled
100 mL vegetable oil
125 mL balsamic vinegar
150 mL EACH fish sauce AND soy sauce
100 g brown sugar AND 200 g chili paste (I used Huy Fong Foods Chili Garlic Sauce)
For the noodles – Nadiya suggests using a 500 mL jar, we also regularly now use large bowls (and more stuff!)
– 40 g instant rice noodles AND 1 T. spice paste (for a 500 mL jar)
Suggested add-ins – chopped roasted chicken/pork, crumbled cooked ground beef/pork/turkey/chicken, frozen peas/corn, chopped green onion, chopped roasted vegetables, frozen spinach/kale, kimchi, chopped cabbage – use your imagination and try other spices, squeezes of lemon/lime or honestly any leftover bits you may have in your fridge!
To make the spice paste – pulse the onions and garlic in your food processor until finely chopped then add to a large skillet with the oil. Sauté for about 10 minutes until the onions are browned, then add in the remaining ingredients and cook until the mix is a thick paste. There should be no liquid remaining, but it also shouldn’t be dried out – this should take about 20 minutes.
Leave the paste to cool and then store it in a well-sealed container in the fridge (or freezer).
To make the instant noodle crave-able goodness, simply add some paste, dried instant rice noodles and all add-ins to your vessel of choice, cover with hot water and give it all a few minutes to soften up before stirring or shaking and enjoying – just remember to adjust the amounts to whatever size container/jar/bowl you’re planning on eating out of.