Wednesday, December 4, 2013

NEW RECIPE: Spicy Asian Pasta Vodka

© Constantine William Spyrou

One of the keys for me to create a new recipe is to be inspired by something interesting, fun, or just completely strange. This recipe was definitely inspired by something strange.

Yesterday, my friend Jake showed me an article that talked about a company making Sriracha infused vodka. Don't punch yourself or pinch yourself, you are awake and just read the above correctly. It's crazy, but it's an interesting idea to combine the chili garlic flavor that we love in Sriracha with the bold and strong vodka. I decided to take it even a step further and put an Asian spin on the traditional Italian vodka sauce that is commonly used in pasta dishes. 

Now, it might sound strange to blend Asian flavors into an Italian dish, but the Italians did really get the pasta idea from Asia (Marco Polo can be thanked for that.) So an Asian spaghetti isn't really an out of hand idea. This uses an Asian style pasta- Chinese rice noodles - that really absorb the sauce well and stir fry beautifully. You might recognize them for the use in chow fun. These should go brilliantly with the spicy and savory flavors of this vodka sauce. 

Recipe will serve up to 4 people.


1 package dried rice noodles
3 cups water and a water heater
2 tablespoons soy sauce
1 tablespoon ground ginger
2 cloves minced garlic
2 cups canned chopped tomatoes
3 oz (2 shots) Sriracha vodka
1 cup water chestnuts, diced
1/4 chopped green onion
1/4 cup shallots, diced
1 tablespoon olive oil
2 teaspoons toasted sesame oil
White pepper to season


1. Boil your water in the water heater, and soak the rice noodles in the boiling water in a bowl for 10 minutes. Make the sauce while the pasta soaks so it can drain and go instantly into the sauce.
2. Add olive oil to a hot pan. Just when it starts to smoke, add in your garlic and shallots. Season with half of the soy sauce, the ginger, and white pepper to taste.
3. Saute off, then deglaze the pan with the Sriracha vodka. Add in your chopped tomatoes and sesame oil, and stir. Bring to a boil and cook down for about 5 minutes, stirring occasionally.
4. Add in your drained rice noodles, the water chestnuts, and the rest of the soy sauce to help color the noodles. Mix for about a minute, and transfer to a serving bowl. Garnish with the green onion.

This is a simple dish that has loads of flavor and complexity from all the things that are going on! You get richness from the tomato, a spice and alcohol kick from the vodka, crunch from the water chestnuts that goes perfectly with the soft and delicate rice noodles, and vibrance from the green onion to bring it back together. This is perfectly by itself, but can accompany Asian-style meats like Korean shortrib, Teriyaki chicken, or Asian Barbequed Pork brilliantly.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make it at home, let me know how it turns out! Enjoy! =) 

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