I’m always looking for excuses to break out my slow cooker. Sure, you could always use a pressure cooker, but there’s a special joy in doing some prep work in the morning, forgetting about dinner all freaking day, and then remembering you have a delicious meal ready to go in your kitchen come dinner time. It’s pretty much magic. Magic that you work for, but still magic.
I know you need that super quick, no fuss, no work dinner once in awhile. Maybe even more than once in awhile. I got you. It’s not too pretty, but it’s pretty tasty.
I’m a terrible food blogger. The only thing I do consistently is forget to take pictures before stuffing my face. Only goes to show how much I love food though, right? This is my second time making these noodles and I feel like it’s getting better with every iteration. This dish is on the spicy side, but you can tweak it to make it less so. In fact, I think I even have to make it less so in the future, you know, so my 3 year old will actually eat it. Otherwise, I find the spice levels very tolerable, especially when eaten with the quick pickled veggies.