TamTam Caramelized Noodles
Noodles stir-fried in a robust sauce until the sauce coats, caramelizes and forms crispy-crunchy umami bits that cling to each scrumptious chewy strand – and develops a deep rich color. These noodles are deceptively simple to throw together but bound to infinitely exceed your expectation and take your taste buds by storm with its seductive flavors! You need them in your world.
- 2 Tbsp fresh lime juice
- 1 cup carrot cut matchstick style
- 3 green onions, sliced matchstick style, white/light green and darker green parts separated
- ½- 1 tsp Kaani West African Hot Sauce (optional, but recommended)
- Bring a large pot of water to a boil, add noodles; cook for 1-2 minutes less than the packet instructions. Drain and rinse under cold water. Toss with a little oil and set aside.
- In a medium bowl, whisk together Mombasa, soy sauce, sugar, lime and kaani (if using). Set aside.
- In a large non-stick skillet or wok, heat oil over medium-high, and when hot, add the diced red onions, carrots, and spring onion whites. Cook for 4-6 minutes until softened and wilted.
- Add noodles and half of the sauce. Toss the noodles continuously in the pan with a pair of long chopsticks or tongs until the sauce coats each strand and no clumps remain – about 4-6 minutes.
- Allow the noodles to sit in the pan without stirring in 2-3 minutes intervals per side until the sauce clings to each stand and starts to caramelize into crispy bits. Continue doing this until all the sauce gets absorbed and the noodles are dry.
- Add the remaining sauce, and dark green spring onion part. Toss together continuously for an additional 2-4 minutes.
- Remove from heat and serve with lime wedges. Enjoy hot or at room temperature.
- This recipe can be easily doubled, but we recommend cooking in two batches.
- This dish complements every vegetable – add red cabbage strips, zucchini slices, red bell pepper, corn, etc. Make it your own.
- Add a crispy egg on top if desired.
- If you would like to add a protein, stir fry it before the red onions, then remove to a plate and return it back to the pan when you add the remining sauce (step 6).
- For egg noodles, we recommend Hong Kong style (aka canton noodles thin-style), not to be confused with regular American-style egg noodles.
- Angel Hair pasta works great in this recipe if you don’t have either rice or egg noodles handy.