Quick and easy stir fry made right on the Blackstone
Author
Jess Ferrin
Prep Time
5 minutes
Cook Time
15 minutes
Servings
4
Ingredients
1 package Chinese noodles
½ purple onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 green bell pepper, cut into large chunks
1 tsp ginger paste
1 tsp garlic paste
Bachan’s Sweet Honey, to taste
1 tbsp chili crisp (plus more for garnish)
Sesame oil, to taste
Green onions, chopped
Sriracha, to taste
Black sesame seeds, for garnish
Oil, for cooking
Directions
Preheat your Blackstone griddle with one side set to medium heat and the other to medium-high.
On the medium-heat side, drizzle a little oil and add the Chinese noodles. Squirt water around the noodles and cover with a dome to steam. Check frequently, flipping and adding more water as needed, until softened (about 5–7 minutes).
On the medium-high side, add oil and sauté the onion and bell peppers. Cook briefly so they remain slightly crisp.
Stir the ginger paste and garlic paste into the vegetables.
Once the noodles are tender, transfer them to the vegetable side. Add Bachan’s Sweet Honey, chili crisp, and a few dashes of sesame oil. Toss everything together until evenly coated. Add a splash of water if needed to loosen the sauce.
Transfer to a large platter. Garnish with sriracha, additional Bachan’s, chili crisp, sesame oil, green onions, and black sesame seeds. Serve and enjoy!
Search
