Chipotle-Sesame Noodles with Steak
An Asian-Mexican fusion noodle dish: Chinese-style sesame-soy egg noodles tossed with chipotle chiles in adobo, steak, corn and pepitas. A modern fusion with no single national origin, so it is left unattributed.
⏱️ Prep: 20 min🍳 Cook: 20 min
Ingredients
| 8 ounces | 225 g | ramen-style noodles (curly Chinese egg noodles) |
| 3 tablespoons | 45 ml | toasted (dark) sesame oil |
| 2 | scallions, chopped | |
| 1 tablespoon | 15 ml | minced garlic |
| 2 teaspoons | 10 ml | minced fresh ginger |
| 1 teaspoon | 5 ml | brown sugar |
| 2 tablespoons | 30 ml | reduced-sodium soy sauce |
| 2 tablespoons | 30 ml | minced chipotle chiles in adobo sauce |
| 8 ounces | 225 g | cooked steak, cubed |
| 1 cup | 240 ml | corn kernels, fresh or frozen (thawed) |
| 1 cup | 240 ml | chopped tomato |
| 3 tablespoons | 45 ml | toasted pepitas (pumpkin seeds) |
Instructions
- Cook noodles in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
- Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from the heat and stir in soy sauce and chipotles. Add to the noodles along with steak, corn, tomato and pepitas; gently toss to combine.
Make-ahead tip: Refrigerate sauce and noodle mixture separately for up to 1 day; toss together before serving.