Sour and Spicy Hummus Noodles
August 5, 2013
Pop a couple things into a bowl and call it a sauce.
A couple eggs in the pan to start things off.
Carrots next for one minute, then the noodles.
Then the sauce! That's it!
Top with cilantro.
The tahini from the hummus helped keep that nutty flavor pad thai is known for, and the garlic added that nice punch. Overall the hummus also gave a nice body to the noodles. The fun thing was that it still sort of tasted like hummus, but also like Thai takeout.
Pungent sweet, sour, and spicy. This hit exactly what I was craving!
Sour and Spicy Hummus Noodles
For: 3 Bowls
- 4 Ounces Plain Hummus
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Soy Sauce
- 2 Limes (juice)
- 2 Tablespoons Sambal Chile Paste
- 1 Tablespoon Grated Ginger
- 2 Teaspoons Honey
- Rice Noodles
- Grated Carrots
- Bean Sprouts
- Eggs
- Cilantro
Instructions
- Mix the sauce ingredients together.
- Cook the rice noodles to the package instructions, rinse, cook 2 scrambled eggs on high heat in some oil. Add in a handful of grated carrot and some bean sprouts and stir. Lower heat and add in the noodles and then top with the sauce. Stir until well combined. Serve and top with cilantro. Serves 2.