No time for gourmet? Just grab-and-go with Chef Ashwin Vilkhu’s easy weeknight recipe, Refrigerator Noodles.
About Chef Ashwin Vilkhu
Chef Ashwin Vilkhu serves as the co-executive chef at Saffron and executive chef at its newly opened sister restaurant, The Kingsway. Hospitality is in his DNA as his father enjoyed a long career in the hotel and club industry while his mother was an avid home entertainer and caterer. After earning degrees from UNO, he and his family opened Saffron which was recognized by the James Beard Foundation as a semifinalist for “Best New Restaurant” and this year, they opened the doors to The Kingsway. Located on Magazine Street, it offers contemporary Asian cuisine made with thoughtfully sourced and sustainable ingredients and bold flavors.
4
servingsIngredients
8 oz Hong Kong-style dried egg noodles (spaghetti or bucatini)
4 cups chicken stock
2 tbsp oil (grapeseed, avocado, or canola)
1 tbsp garlic paste
1 tbsp ginger paste
1/2 cup thinly sliced onions
1/2 cup julienned carrots
1/2 cup julienned red and green bell peppers
1/2 tsp kosher salt, adjust to taste
1/4 tsp ground white pepper
1/4 tsp freshly cracked black pepper
1/2 tsp mushroom powder or to taste
- Chili Sauce
1 tbsp oil
1/2 small onion, finely diced
1 tbsp garlic paste
1 tbsp ginger paste
1/2 tsp red chili flakes
1 tsp soy sauce
salt to taste
Directions
- In a medium pot, bring chicken stock to a boil. Add dried noodles and cook until tender.
Strain and set noodles aside, reserving 1 cup of cooking liquid. - Heat wok or sauté pan over high heat until smoking. Add oil, garlic, and ginger. Stir until fragrant. Add onions, carrots, and bell peppers. Stir fry over high heat until tender (about 2 minutes).
- Add drained noodles to the pan and stir-fry with vegetables. Season with salt, white pepper, black pepper, and mushroom powder. Toss everything together and remove from heat.
- Spread the noodles on a tray to cool slightly, then refrigerate until cold.
- In a small pan, warm the oil and sauté the small diced onion until golden brown. Add the garlic, ginger, and red chili flakes. Cook until fragrant. Deglaze with soy sauce and a splash of water if needed.
- Simmer briefly until the sauce comes together. Taste and adjust the salt.
- Toss the cold noodles in the sauce.
- Optional: Garnish with scallions and julienned omelet.
