Spicy Tomato Dry Tossed Chowmein

Instructions

1. 1

   Boil the chowmein according to the packet but stop 30–60 seconds before fully soft — you want them slightly underdone so they crisp up later. Drain and toss with a little oil to keep strands separate. Set aside.

2. 2

   Mix the sauces: in a small bowl combine tomato chili sauce, tomato sauce, red chili powder, soy sauce (if using), sugar, and a pinch of black pepper. Taste — it should be bright, slightly spicy, and a bit salty; adjust now.

3. 3

   Heat a wide pan or wok over medium-high heat until hot, then add the oil. If using onion and garlic, add onion first and stir-fry 1–2 minutes until edges soften, then add garlic and fry 20–30 seconds until fragrant. Don’t let the garlic burn, dear.

4. 4

   Add the drained noodles in a loose mound. Let them sit without stirring for 30–45 seconds so the bottom gets toasted; then toss or turn with a spatula to let other sections brown. Repeat a couple times — those little toasty bits are where the soul is.

5. 5

   Pour the sauce over the noodles and toss quickly and thoroughly so every strand is coated. Cook 1–2 more minutes to evaporate excess moisture and let the sauce cling to the noodles. If it seems dry, splash a teaspoon of water; if too wet, keep tossing over heat to reduce.

6. 6

   Taste and adjust seasoning — more chili powder for heat, a pinch of salt or soy for savoriness. Finish with chopped scallion or coriander for brightness.

7. 7

   Serve immediately while the edges are crisp and the center is soft — a lovely contrast. Don’t forget to give it a little squeeze of love (and maybe a napkin).