LCBO Food & Drink Early Summer 2024


Surimi Noodles with Chili Crisp

These spicy, slurp-tastic noodles come together in the same time it would take to peruse a takeout menu. Whether you make them for lunch, dinner or a late night snack, they are sure to become a regular part of your repertoire. Many Korean grocers carry Samyang plain instant ramen noodles, so you don’t have to waste the flavour packet. 1 pkg (100 to 120 g) instant ramen noodles, flavour packet discarded or saved for another use 2 tsp (10 mL) canola oil 1 green onion, thinly sliced, white and green parts separated 1/2 cup (125 mL) thinly sliced sugar snap peas Salt to taste 3 sticks surimi (imitation crab), pulled into shreds, about 1/2 cup (125 mL) 3 to 4 tsp (15 to 20 mL) stirred spicy chili crisp, preferably Lao Gan Ma Toasted sesame seeds to garnish (optional) 1. Bring a medium pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and rinse briefly under hot water. 2. While noodles are cooking, heat oil in a large frying pan over medium-high. Add onion whites. Stir-fry until softened, about 1 1/2 minutes. Add sugar snap peas and season with salt. Stir-fry for 1 minute. Add crab and most of onion greens. Stir fry for 30 seconds. Add cooked noodles and chili crisp. Mix until well combined. Transfer to bowl and sprinkle with ses ame seeds, if using, and remaining onion greens. Serve immediately.

Serves 1

WHAT TO SERVE Thornbury Village Craft Apple Cider LCBO 333583, 473 mL, $3.65 Just a tinge off-dry, the cider will tame the heat of the chili crisp and bring a cheery lift of acidity to the noodles.


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