Slippery, spicy, bossy noodles with a minimal-ingredient sauce, topped with a pile of roasty smashed broccoli and a perfectly messy soft egg. Yes, please.
You’ve topped yourself, Lindsay. Fantastic! Even without the eggs and broccoli, my daughter and I enjoyed it the next day. Thanks!
In This Post: Everything You Need For Chili Garlic Pappardelle
- Lindsay’s Notes
- Chili Garlic Pappardelle Video
- Chili Garlic Pappardelle Recipe
- Frequently Asked Questions
- Reviews
Lindsay’s Notes
Oh man, these slippery, spicy noodles are a TREAT. Silky, rich, full of deep flavor and a flash of heat!
I would say this recipe belongs less in the “normal family dinner” category and more in the “hangry / hardcore craving / last minute meal” category.
The big flavors end up being a bit much for my kids, so I make this for a need-it-right-now hungry mom moment that calls for something ultra-satisfying, silky, and spicy. I often end up eating it right over the stove in a moment of pure and absolute joy.
And luckily, the components can work for everybody (buttered noodles is always a kid win, plus eggs and broccoli!), so it can be easily worked into something family-friendly or meal-prep friendly if you batch some extra broccoli and eggs to throw into other meals throughout the week. SOS at its finest.
The miso just does something magical to this whole thing – if you don’t have it I think you’ll still end up just fine. But if you have it (hopefully I already convinced you to buy some with the Miso Crunch Salad!) it will elevate the flavor and add a depth that’s just really amazing for such a fast and easy recipe.
Chili Garlic Pappardelle Video
Description
Slippery, spicy, bossy noodles with a minimal-ingredient sauce, topped with a pile of roasty smashed broccoli and a perfectly messy soft egg. Yes, please.
Instructions
- Broccoli: Preheat the oven to 425 degrees. Arrange the broccoli on a sheet pan; drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and roasty. Smash each piece of broccoli with the back of a wooden spoon to create flat little crispy bites – transfer back to the oven and roast for another 5-10 minutes.
- Eggs: I use this egg cooker (affiliate link) and fill the water line to “medium.” I let the eggs rest in cold water for about 5 minutes when they’re done cooking. You can also just use a normal pot on the stove to make a 6-minute egg. Here’s more on that.
- Pasta: Cook pappardelle according to package directions.
- Sauce: Melt butter in a large skillet over medium heat. Add garlic; cook until soft and fragrant. Add hoisin, honey, chili oil, and miso; whisk until mostly incorporated (it’ll be a little chunky from the miso but it’ll smooth out). Add reserved pasta water and let it come to a gentle simmer; add pasta and continue to cook for 3-5 minutes until the sauce is coating all of the bits of pasta.
- EAT! Half the time I just end up eating these noodles over the stove in all their slippery, spicy goodness. But if you can manage, get the smashed broccoli and soft egg served up on top of a bowl of noodles, with an extra dollop of chili crisp over the eggs, and that is one beautiful meal.
