Thursday, 22 November 2012

Spicy Mexican Noodles

Here's a list of my obsessions du jour:

Beauty by Calvin Klein.

One perfectly formed Lycheeni, quickly followed by another.

The Fabulous Baker Brothers.

My camera - still obsessed, majorly.

Neil Perry's "Balance and Harmony".

Modern Family re-runs.

Mahjong - it's a sickness.

Mexican food - all types. I don't care if it's Mexican food that thinks it's Italian food, I'm still obsessed.

I've blogged about Mexican Lasagne in the past and now here's Mexican spaghetti... well, sort of. I can't get enough of the stuff... Piled high on a plate and smothered in all the condiments I'm equally obsessed with. Served with homemade tortillas, because what else would I want with my plate of carbs, but more carbs? I told you I was obsessed.

Spicy Mexican Noodles
From Food Network
Serves 2

For the Noodles:
200g angel hair pasta, broken into 4-5cm long pieces
50ml olive oil
2 baby shallots, finely chopped
2 serrano or other fresh green chillies, finely chopped
1 x 400g tin crushed tomatoes
A good pinch of ground allspice
1 tablespoons baby capers
1 bay leaf
Sea salt and black pepper
A good pinch of sugar
250ml chicken stock
2-3 tablespoons sweet chipotle paste

To Serve:
Lime wedges
Diced avocado
Grated cheese
Sour cream
A handful of chopped coriander
Hot Sauce
In a heavy-bottomed frying pan, fry the pasta in the olive oil, stirring from time to time, for a few minutes until they turn a rich golden colour.

Transfer to a sieve, draining the pasta on kitchen paper and putting the oil back into the pan.

Over a medium heat, sweat the shallots and chillies for about ten minutes until the shallots are translucent and starting to break down.

Then add the tomatoes, allspice, capers and bay leaves, season with salt, pepper and a good pinch of sugar, chipotle paste and simmer for 15 to 20 minutes.

Fifteen minutes before you are ready to eat, pour the stock into the tomato sauce, bring to a simmer and cook for five minutes over a medium-high heat. Stir the noodles into the sauce and simmer gently until the liquid is absorbed and the noodles are tender.

To serve, pile noodles up on a plate and dollop with sour cream. Add a sprinkle of paprika, a spoonful of diced avocado and lots of coriander. Serve lime wedges, hot sauce and tortillas on the side. Oh and cold, cold beer...


  1. What an interesting mix!!! I never saw that and now, I'm curious. Oh I love mexican food too...something it's like so present that I would do anything to eat that NOW! :P I'll sure give a try to your noodles and I'll become obssessed too...;)

  2. Great blog! Wanna follow each other via GFC or Bloglovin? Please leave me a comment or follow me and I will follow you =)

  3. If you love Mexican flavours Gabrielle, you'll adore this. Fresh and spicy tastes of Mexico with the comfort of noodles - are you obsessed yet? :P

  4. Thanks le petit plastique. I have just followed your amazing blog. Thanks for your lovely comment.

  5. I love this recipe and the one below! Thank you for sharing!


  6. Hey Erin. Thanks for your comment. If you give them a try, I'd love to know how you go.

  7. THIS PASTA! looks amazing. definitely trying very soon!

  8. Let me know what you think Little Kitchie. I think you're gonna love it :)