Photo: Johnny Autry; Food Styling: Charlotte Autry
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 1/4 cups)

These noodles carry a delicious spicy punch. Seed the chiles to temper the heat.

How to Make It

Step 1

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Place in a medium bowl. Add radishes and next 6 ingredients (through fish sauce); toss well.

Step 2

Combine oil, ginger, garlic, and chiles in a large skillet over low heat; cook for 2 minutes. Increase heat to medium-high; cook an additional 1 minute or until garlic begins to brown. Add snow peas and salt to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Add snow pea mixture to noodle mixture; toss well. Sprinkle with nuts.

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Ratings & Reviews

mulletkitty's Review

Malindaskitchen
July 07, 2012
I love Mark Bittman and this was a perfect, light, pretty simple summer dinner. Bean sprouts, snap peas, carrots -- all would work well in this.

ChefAmandaLynn's Review

mulletkitty
June 02, 2012
The garlic/ginger "sauce" was great. I forgot the peanuts as I rushed out the door to a temple potluck. Nothing too special about this, but it did get good reviews.

jodikuhn's Review

ChefAmandaLynn
May 30, 2012
I really liked the blend of flavors. I add a little sesame oil on top of the noodles. I also added some tofu I fried up that was part of another recipe in the same issue.

MsLaurie's Review

jodikuhn
May 28, 2012
N/A

Malindaskitchen's Review

MsLaurie
May 16, 2012
N/A