{"id":2426,"date":"2021-03-07T15:12:02","date_gmt":"2021-03-07T15:12:02","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=2426"},"modified":"2021-03-07T15:12:05","modified_gmt":"2021-03-07T15:12:05","slug":"spicy-noodles","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=2426","title":{"rendered":"Spicy Noodles"},"content":{"rendered":"\n
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Photo by amirali mirhashemian<\/a> on Unsplash<\/a><\/span><\/figcaption><\/figure>\n\n\n\n

Lets start this post, with a bit of commentary ..<\/p>\n\n\n\n

Why do my blog posts NOT have a jump to recipe link at the top? And why do you have to wade through the never-ending story to get to what you want?<\/p>\n\n\n\n

To explain this gently. Because …. FUCK YOU!<\/em><\/strong>. My posts are short, have minimal commentary, and have some educational value in the reference material. The overall content before the recipe is less than three scrolls. <\/p>\n\n\n\n

BLUNTLY, Most bloggers support their blog with ads, product pushes, and curated lists, so ignoring that content is STEALING FROM THE AUTHOR<\/em><\/strong>. If you don’t want to at least scroll through the post to get to the recipe, then go fucking create your own shit and stop stealing from others<\/em><\/strong>.<\/p>\n\n\n\n

Just imagine if you worked for several hours to create a meal, and some stranger walked in, sat down at your table, snarfed the food, and left. Never saying a word, not a thank you, not it’s good, it’s bad, just an entitled, unspoken “FUCK YOU.” Or, in some cases, a loudly spoken “FUCK YOU” because you did not have the meal packaged to go and did not carry it out to their car.<\/p>\n\n\n\n

This blog and my other blogs are not ad-supported, nor do I push any product, so you can at least respect my efforts to educate. If you can not, then just go away, I really do not need readers like you.<\/p>\n\n\n\n

Folks: I am sorry for that, but it HAD TO BE SAID<\/em><\/strong>, I’ve gotten just a bit of criticism over my formats and my content, and it has less than pleased me. Enough Said.<\/p>\n\n\n\n

About this dish:<\/strong><\/p>\n\n\n\n

She who must be obeyed has commanded the usage of various bit of kitchen orphans. So I have some bell pepper, onion, a half jar of kimchi, a rather beaten jalapeno, eggs, and an assortment of spices, pastes, sauces, etc.<\/p>\n\n\n\n

As we also are tending to a more healthy diet, rice and non-wheat noodles, (glass noodles), are playing a larger part in our diet, so I’ll utilize those for a good portion of this meal.<\/p>\n\n\n\n

From Wikipedia:<\/strong><\/p>\n\n\n\n

Cellophane noodles, or fensi (simplified Chinese: \u7c89\u4e1d; traditional Chinese: \u7c89\u7d72; pinyin: f\u011bns\u012b; lit. ‘flour thread’), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.<\/em><\/p>\n\n\n\n

They are generally sold in dried form, soaked to reconstitute, then used in soups, stir-fried dishes, or spring rolls. They are called “cellophane noodles” or “glass noodles” because of their cellophane- or glass-like transparency when cooked. Cellophane noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water).<\/em><\/p>\n\n\n

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Spicy Noodles<\/h2>\n
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Savory, Spicy, Filling and Quick..<\/span><\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> people<\/span><\/span><\/div><\/div>
Course: <\/span>Dinner, Lunch, Snack<\/span><\/div><\/div>
Cuisine: <\/span>Korean<\/span><\/div><\/div>
Calories: <\/span>430<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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