OH - EMM - GEE!! I saw this recipe on Pinterest and haven't been able to get it out of mind ever since. (Click HERE for original recipe.) I've changed the recipe a little bit - and I've added an optional idea at the end. This was SUPER easy and very quick to put together. It's full of flavor and just the right amount of spicy. You're going to LOVE it!
½ a package of linguini (to make gluten free you could use Asian rice noodles – or your favorite gluten free pasta)
4 Tbsp butter
¼ teaspoon red pepper flakes
1 large clove garlic, finely minced or grated
2 1/2 tablespoons brown sugar
3 tablespoons soy sauce
2 tablespoons Sriracha (rooster sauce)
1 handful fresh cilantro leaves
2 green onions, sliced
Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).
While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and Sriracha.
In a large skillet melt the butter over medium-low heat. Add the red pepper flakes and garlic to the butter as it melts.
When the noodles are tender remove from the water and add directly to the skillet. Toss to coat with the butter. Add the prepared sauce. Turn the heat on low to evaporate excess moisture, and stir until everything is coated well with the sauce. If necessary – you can add a little bit of the pasta water to help pull it all together. (Which is what I do any time I’m making an Italian pasta dish.)
Sprinkle the sliced green onions and cilantro leaves on top and serve!
Optional – when I make this again… and I do mean WHEN because THIS was DELICIOUS!!!! I’m going to add some shrimp or chicken. Or, if you’re vegetarian you could add tofu or egg. (The original recipe did call for an egg to be scrambled in the melted butter before adding the noodles.) I can’t wait until the next time we have this…. I’m thinking lunch tomorrow might not be soon enough!