Chorizo and Roasted Red Pepper Stir-Fried Noodles

Name: Chorizo and Roasted Red Pepper Stir-Fried Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 10 oz (280 g) wide egg noodles; 8 oz (225 g) Spanish chorizo, semi-cured, halved lengthwise, then cut into half-moons; 10 oz (280 g) roasted red peppers (jarred or fresh), drained, patted dry, cut into ½-inch pieces; 4 cloves garlic cloves, minced; 2 tbsp (30 ml) extra virgin olive oil; 1½ tsp (3 g) smoked paprika; ½ cup (120 ml) low-sodium chicken broth; 1 tbsp (15 ml) sherry vinegar; to taste kosher salt; to taste freshly ground black pepper; 3 stalks (30 g) green onions (scallions), white and light green parts, sliced; dark green parts reserved for garnish; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish-inspired stir-fried noodle dish combining spicy chorizo, sweet roasted red peppers, and tender egg noodles in a light garlic and smoked paprika sauce. Ready in under 30 minutes, this one-pan meal delivers bold flavor with minimal cleanup.

Prep: 10 min
Cook: 15 min
Wait: 3 min
Total: 28 min
Makes: 4 servings

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Steps

Before you start

Bring a large pot of salted water to a boil for the noodles
Slice the chorizo and dice the roasted peppers ahead of time
Have all ingredients prepped and within arm's reach of the stove

1
Cook the noodles
- Bring a large pot of salted water to a rolling boil.
- Add the egg noodles and cook according to package directions, usually 4–5 minutes for al dente.
- Stir occasionally to prevent sticking.
- Drain in a colander and set aside.
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Ready when: Noodles are tender but still have a slight chew
Tip: Don't overcook the noodles; they'll continue to soften slightly as the dish comes together.
2
Render the chorizo
- In a 12-inch skillet or wok over medium-high heat, add the chorizo pieces.
- Cook for 4–5 minutes, stirring occasionally, until the edges are browned and the chorizo has released its oils.
- The pieces should be lightly crispy but still tender.
- Pour off all but 1 tablespoon of the chorizo oil.
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Ready when: Chorizo edges are deeply browned and oil pools at the bottom of the pan
Tip: Don't fully drain the pan—the chorizo fat adds essential Spanish flavor to the noodles.
3
Bloom the paprika
- Add the minced garlic and red pepper flakes (if using) to the skillet.
- Stir constantly for 30 seconds until fragrant.
- Sprinkle the smoked paprika over the garlic and cook, stirring, for another 30 seconds.
- This toasting step releases the paprika's deep, smoky flavor.
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Ready when: Garlic turns pale golden and paprika becomes fragrant
Tip: Watch closely—burnt garlic tastes bitter. Keep the heat at medium-high but stir constantly.
4
Add roasted peppers and sauce
- Stir in the roasted red peppers and the white and light green parts of the green onions.
- Cook for 1 minute to warm through.
- Pour in the chicken broth and sherry vinegar, stirring to combine.
- Let the mixture come to a gentle simmer.
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Ready when: Mixture simmers with small bubbles breaking the surface
Tip: The vinegar cuts through the richness of the chorizo oil and adds brightness.
5
Combine noodles and sauce
- Add the cooked egg noodles to the skillet.
- Using two utensils (wooden spoon and spatula, or chopsticks), lift and turn the noodles continuously for 2–3 minutes until they are evenly coated with the sauce and warmed through.
- The liquid should be mostly absorbed or just cling to the noodles.
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Ready when: Noodles glisten with sauce and are heated through; no pooled liquid remains
Tip: Lift rather than stir—gentle tossing keeps the noodles from breaking and ensures even coating.
6
Season and rest
- Taste the noodles and season with kosher salt and freshly ground black pepper as needed.
- Remove from heat and let rest for 1–2 minutes to allow the flavors to meld.
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Ready when: Noodles are evenly seasoned with no bitter or overly salty notes
Tip: Taste as you go—the smoked paprika is smoky and deep, so you may need less salt than expected.
7
Serve
- Divide the noodles among four bowls or plates.
- Drizzle with a little extra olive oil if desired, and garnish with the reserved dark green parts of the green onions.
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Tip: Serve immediately while the noodles are still warm and steaming.

Good to know

Tips

Semi-cured Spanish chorizo has a firmer texture and deeper smoke flavor than fresh chorizo; it doesn't need long to cook and won't fall apart when stirred.
Toast your paprika lightly in the oil to deepen its smoky character—this is a key Spanish cooking technique.
If your roasted peppers are very wet (jarred ones often are), pat them thoroughly dry to prevent the dish from becoming watery.
For a lighter version, use half the chorizo or substitute it with thinly sliced smoked chicken breast, though you'll lose some of the traditional Spanish character.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of chicken broth or water to restore moisture, about 3–4 minutes, stirring often. Do not freeze.

Substitutions

Spanish chorizo, semi-cured → spicy sausage (Italian or Portuguese) or sliced andouille sausage. Choose a smoked, semi-cured sausage with similar fat content. Spicy sausage will give different spice notes but the same richness.
roasted red peppers (jarred or fresh) → 1 large fresh red bell pepper, diced and roasted in a skillet for 6–8 minutes, or 1 cup fresh diced pimento peppers. Fresh peppers add a slightly different texture and brightness; pimentos are milder and slightly sweet.
wide egg noodles → linguine, fettuccine, or other dried pasta (use the same weight). Thinner pasta like angel hair will cook faster and absorb more sauce; thicker shapes work well too.
sherry vinegar → red wine vinegar or white wine vinegar. Red wine vinegar is bolder; white wine vinegar is milder. Both add the necessary acidity.