Spicy Tomato Bacon Noodles
These are ridiculously good and simple to make. The sauce is plenty for 12 ounces of fresh ramen noodles and stretches fine for 1 lb of spaghetti. If you can get Umi Organic Noodles by all means do.
You can use fresh tomatoes here as well and skip the added water.
–inspired by Bon Appetit
1 tablespoon oil
4 slices bacon, diced (about 3-4 ounces)
2 teaspoons minced fresh ginger
4 cloves garlic, chopped or 2-3 stalks green garlic or garlic scapes, finely chopped.
2 cups roasted tomatoes (frozen work great) or 1 14-ounce can fire-roasted tomatoes or about 2 cups chopped fresh tomatoes (see headnote)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 1/2 to 3 teaspoons hot chili paste such as sambal oelek (fresh Indonesian chili paste made of hot peppers, vinegar and salt) for medium to hot (start with even less if you’re unsure)
3/4 cup water (you won’t need this if you’re using juicy fresh tomatoes and will likely need less if using canned ones)
1 tablespoon butter
12 ounces fresh ramen noodles or 12-16 ounces spaghetti or long noodles of your choice
Basil, cilantro and/or scallion greens for garnish
In a medium sauce-pan or dutch oven heat the oil over medium-high heat. Add the bacon and cook for a few minutes. Add garlic and ginger and turn down to medium and cook for 3-4 minutes until the bacon is beginning to brown. Stir often and take care not to burn the garlic. Add all the remaining ingredients except the butter, noodles and herbs. Bring to a lively simmer and cook, partially covered for about 10-15 minutes or until the sauce is thickened.
Cook noodles according to package instructions. Drain well and add to the sauce along with the butter and mix well. Serve with fresh herbs.