Noodles with Sambal Oelek Recipe

By Marcus Samuelsson |

Prep Details

Servings: 4-6


One 10-ounce package instant ramen noodles

1 tbsp peanut oil

2 garlic cloves, minced

Kernels cut from 2 ears fresh corn, or 1 cup frozen corn

1 jalapeño, seeds and ribs removed, chopped

2 baby bok choy, thinly sliced lengthwise

4 scallions, white and light green parts, chopped

1/2 cup soy sauce

1 cup iceberg lettuce, thinly sliced

Sambal Oelek (recipe follows)

Sambal Oelek

2 Jamaican chilies, seeds and ribs removed, chopped

4 jalapeño chilies, seeds and ribs removed, chopped

1 1/2 tsp salt

1 tsp light brown sugar

2 garlic cloves, crushed and peeled


Photo: avlxyz

Sambal Oelek Recipe

1. Toss the Jamaican chilies and jalapeños with the salt and brown sugar in a small bowl and let sit for 4 hours.

2. Heat a saute pan over high heat. Add the chile mixture and saute for 4 minutes. Transfer to a small food processor, add the garlic, and puree until smooth.

Can be stored in an airtight container in the refrigerator for up to 1 week.

For Noodles:
1. Bring 6 cups water to a boil in a large pot. Add the noodles and cook until al dente, about 3 minutes. Strain and reserve 1/2 cup of the cooking liquid.

2. Heat the peanut oil in a large saute pan over medium heat. Add the garlic, corn, and jalapeño and saute until the garlic is golden, about 4 minutes. Add the bok choy and scallions and saute for another 2 minutes. Add the cooked noodles, soy sauce, and the reserved cooking liquid. Toss well.

3. Transfer the noodles to a large bowl. Top with the iceberg lettuce and the sambal oelek and serve.