CHILLI VEGETABLE NOODLES
Make and share this Chilli Vegetable Noodles recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pan of water to the boil and heat a non-stick wok until hot.
- Mix together the sesame seeds, red chilli, spring onions, Chinese 5 spice, soy sauce and sweet chilli sauce. Set aside.
- Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
- Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender.
- Toss through the dressing and serve with the noodles.
Nutrition Facts : Calories 207.5, Fat 3.9, SaturatedFat 0.7, Cholesterol 36.2, Sodium 126.3, Carbohydrate 36.3, Fiber 3.1, Sugar 3, Protein 6.8
NOODLES WITH CRISPY CHILLI OIL EGGS
Make your own crispy chilli oil and use it to season noodles and pak choi. Top with fried eggs for the ultimate comfort food
Provided by Cassie Best
Categories Dinner
Time 1h15m
Number Of Ingredients 20
Steps:
- To make the chilli oil, tip the shallots, garlic, cinnamon stick, star anise and oil into a wide pan (a deep frying pan is good), then bring to a gentle sizzle. Cook for 15-20 mins over a low-medium heat, stirring now and again, until the shallots and garlic are crisp and golden brown. They will burn easily if the heat is too high, so watch the pan.
- Meanwhile, toast the sesame seeds in a dry pan until golden, then tip into a bowl and set aside. Put the cumin seeds and Szechuan peppercorns in the pan and toast for 1-2 mins until aromatic. Tip into a pestle and mortar or spice grinder, and grind to a powder. Mix with the toasted sesame seeds.
- Add the ginger, chilli flakes, soy and sugar to the bowl with the toasted, ground spices. When the shallots and garlic are crisp, strain the oil over the bowl using a sieve. Leave the crispy bits of garlic and shallot in the sieve to cool and become even more crisp. Discard the cinnamon and star anise.
- Stir the cooled shallots and garlic through the spiced oil mixture. Will keep chilled for up to two weeks in an airtight, sterilised jar.
- When ready to make the noodles, heat the veg oil in a wok. Add the pak choi and stir-fry for a minute with a splash of water and a pinch of salt. Cover with a lid (or a baking tray if you don't have one). Steam for a minute, then lift the veg from the wok, letting any liquid drip off. Set aside on a plate. Put the vinegar, soy sauce, sesame oil and sugar in the pan along with 2 tsp of the crispy chilli oil. Bring to a bubble, then add the noodles and toss for a few minutes over a high heat until the sauce is clinging to the noodles and they're soft and slippery. Divide the noodles between two bowls and put the pak choi on top.
- Wipe out the pan. Add another drizzle of the crispy chilli oil along with about 2 tsp of sediment from the jar. When sizzling, crack in the eggs and fry until crispy around the edge, spooning over the oil as they cook. Slide the fried eggs over the noodles, adding more crispy bits from the jar, if you like.
Nutrition Facts : Calories 374 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 2 milligram of sodium
VEGETABLE STIR-FRY
An easy vegetable stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 17m
Number Of Ingredients 7
Steps:
- Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
- Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
Nutrition Facts : Calories 304 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 2.2 milligram of sodium
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