Check out the cool stuff I use, on amazon!
Kitchen Equipment:
THE BEST spice jars: amzn.to/42co3k0
Cheaper version of my knife: amzn.to/42eEtbr
Bamboo cutting boards: amzn.to/3UaxJtd
Quart jars for pickling/fermenting: amzn.to/48Mz9P0
Non-stick pan: amzn.to/48KQjwp
Cooking books I recommend:
The Food Lab, J Kenji Lopez Alt: amzn.to/3OhmxqS
Salt, Fat, Acid, Heat, Samin Nosrat: amzn.to/3Oik93r
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Welcome to the final episode of "Will it Jerk," where I take classic recipes and add a Jamaican twist with jerk spices and other island flavors. Today, we're making Chinese style hot oil noodles, but with a spicy Jamaican kick.
We start by cooking the noodles to perfection, then add our flavorings, including jerk spices like allspice, thyme, and garlic to give the dish a bold, savory flavor that you won't find in traditional hot oil noodles, and then pour smoking hot oil over the top.
To turn up the heat even more, I chop up some scotch bonnet peppers and add them to the mix, giving the dish a fiery kick that'll make you sweat in the best way possible. And to balance out all that heat, we squeeze some fresh lime juice over the top, adding a bright, tangy flavor that brings everything together.
The result? A hot and spicy dish that's bursting with Jamaican flavor and Chinese inspiration. So if you're looking for a new way to spice up your noodle game, give this recipe a try and see if it'll jerk for you. Don't forget to like and subscribe for more snacking adventures, coming soon!