Salsa Macha Pork Noodles
Recipe by Octavio Peña | Total time: 30 minutes These noodles are inspired by mazemen, a brothless ramen that is sometimes tossed with a saucy pork mixture. In this case, the sauce is salsa macha (a nutty Mexican chile oil) seasoned with cumin and oregano. Chiles de árbol incorporate heat while guajillos add a sweet fruitiness. The dish is freshened up with cilantro, scallions and a heavy dose of lime juice. You can also top the noodles with a raw egg yolk or a soft-boiled egg. The dish comes together in less than half an hour, making it the perfect upgrade to an instant-ramen weeknight dinner. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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