- 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
Make These Bagoong Noodles If You’re Lazy and Just Want a Quick, Filling LunchAugust 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.
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.
- Serves: 2 people
- Active time: 30 mins
- Total time: 30 mins
- Difficulty: Easy
- To make the sauce, heat olive oil in a large skillet then add the garlic and pepper flakes.
- Cook for about 2 minutes until fragrant and the garlic has begun to soften.
- Add the bagoong and cook, 2 minutes more.
- Add the cooked noodles and toss together, adding pasta water by the tablespoon until a glossy sauce forms.
- Serve immediately.