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Asian Noodles with Tomato Sauce

Posted on December 19, 2011.



12 oz medium thick dried noodles
4 tablespoons olive oil
2 garlic cloves, minced
4 shallots, chopped
2 carrots, diced
4 oz button mushrooms, quartered
2 oz peas (fresh)
1 tablespoon tomato ketchup (see recipe)
2 teaspoons tomato paste
1/2 teaspoon chili powder
1 teaspoon paprika
1/4 cup red wine
Salt & pepper
1/4 stick butter


Cook noodles in boiling water until just tender, then remove and rinse immediately with cold water. To keep noodles from sticking together, mix noodles with one tablespoon of olive oil and set aside.

In pre-heated wok, heat oil and add garlic, shallots, and carrots. Cook until softened (about 3-4 minutes). Then add mushrooms, peas, chili powder, and paprika. Stir fry for 3-4 minutes more.

Deglaze pan with wine and cook until reduced (about 3 minutes).

Stir in tomato ketchup and paste, and cook until sauce slightly reduces (about 3 minutes).

Reduce heat to medium and gently stir in noodles. Cook over a medium heat until noodles are fully cooked and have taken on the reddish tinge of the paprika and tomato (about 5-6 minutes).


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Posted By: Chief Foodie Officer