Recipes

Make These Bagoong Noodles If You’re Lazy and Just Want a Quick, Filling Lunch

August 12, 2020

We’re on day 100-something of quarantine, and we’ve gotten through so many phases. (We’re now in the stage where everyone’s obsessed with plants.) And if you’re like some of us who went all-in during those cooking/baking/bread-making months, then you’re probably in a slump in the kitchen.

You want to make something but don’t know what; or you’re just outright lazy at this point. We feel you, so here’s a recipe that might just get you back by the stove. It’s minimal effort, needs only about five things, and comes together in no time.

Bago-lang-ng-go-ong!

These bagoong noodles are just like one of those college dorm recipes, except it’s a little bit more grown-up (or is it?). There are only a few ingredients, so it’s key that you bloom everything to extract maximum flavor. Don’t just mix everything at the same time and call it a day.

If you’re feeling up for a little bit more work, you can go ahead and make your own noodles. But store-bought noodles or dried pasta is fine.

Bagoong Noodles

  • Serves: 2 people
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy

INGREDIENTS

  • 4 tbsp. olive oil
  • 4 cloves garlic, thinly sliced
  • 2 tsp. red pepper flakes
  • 1/4 cup bagoong
  • 250g udon or noodle of choice, cooked and drained
  • 1/4 - 1/2 cup reserved pasta water

INSTRUCTIONS

  1. To make the sauce, heat olive oil in a large skillet then add the garlic and pepper flakes.
  2. Cook for about 2 minutes until fragrant and the garlic has begun to soften.
  3. Add the bagoong and cook, 2 minutes more.
  4. Add the cooked noodles and toss together, adding pasta water by the tablespoon until a glossy sauce forms.
  5. Serve immediately.​
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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