Spicy Asian Noodles

From Ree Drummond, the Pioneer Woman
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Ingredients
  

  • 1/4 cup avocado oil
  • 3 scallions chopped, plus extra for garnish
  • 1 tablespoon garlic paste
  • 1 tablespoon grated ginger
  • 1-2 teaspoons crushed red pepper flakes 2 tsp is pretty hot
  • Pinch kosher salt plus more for the pasta water
  • 12 ounces linguine
  • 1 cup rotisserie chicken Shrimp or steak would be good too. The amount to use is flexible
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce or more to taste
  • 2 teaspoons sesame oil
  • Sriracha for serving

Instructions
 

  • Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
  • Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
  • Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
  • Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
  • Garnish with sliced scallions and sriracha to taste.