Noodle Recipes Mob – Take your packet noodles to the highest level with a spicy chili kick and a soft boiled egg on top. Ginger and basil work a charm. It will rock your worlds.
Slice your spring onions. Cut the ginger into matchsticks. Slice the garlic. Finely chop the basil.
Noodle Recipes Mob
For the sauce, mix chili oil, soy sauce, rice wine vinegar, sesame oil and sugar. Set aside.
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Get a wok over medium heat and pour in a glug of vegetable oil. Add the ginger and spring onions (save a few for garnish) and fry for 3 minutes until lightly coloured, then scrape in the garlic. Cook for another 2 minutes.
In another pan, boil water and add the stock cube. Once dissolved add your noodles and cook until tender, according to package instructions.
Get the wok back on the heat and place in the drained noodles (without tipping the water) along with your chili sauce and basil (save some for garnish). Mix everything together and mix well.
Boil your eggs in the remaining noodle water for 5 minutes, remove and place in cold water to stop them cooking and help remove the outer shells.
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You are now ready to plate. Divide your noodles into four bowls, peel your eggs and place them on top. Finally, add a drizzle of chili oil, your remaining basil and spring onions and then in! Enjoy!
Prep your vegetables. Cut your onion, red pepper, carrot, mangetout and spring onions into thin strips. Crush your garlic.
Pour your boiling water over your noodles and let sit for 1 min. Drain in a colander and leave to dry for 15 minutes, tossing occasionally to prevent the noodles from sticking together.
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Mix your soy sauce and Shaoxing rice wine in a bowl and place it next to your hob.
Heat a wok over high heat. Add a splash of your vegetable oil, then tip your onion into the wok. Fry for 2 minutes before tossing in your red pepper, carrot and mangetout. Fry for 3 minutes until soft.
Tip in your curry powder, chili powder and garlic and fry for 1 min. Tip your noodles into the wok and stir fry for a few minutes longer. Add the soy sauce mixture, your spring onions and a pinch of salt and mix to combine.
Garlic Chili Oil Noodles
These Szechuan noodles with garlic chili oil deliver a huge kick of flavor and it’s ready in just 10 minutes! Wide Chinese noodles are made in a spicy chili oil sauce with garlic, Szechuan chili peppers, ginger, soy sauce and vinegar.
This dish was inspired by spicy garlic chili oil noodles at a local restaurant. It is versatile and can be adjusted to add chicken, beef, shrimp and pork. Or add vegetables and tofu to keep it vegan.
For extra flavor, add a spicy chili oil condiment called Lao Gan Ma. It’s a favorite in our household!
You can use any kind of flat, wide noodles, but I prefer wheat noodles for this dish because they stick to the sauce the best because it has a denser texture than rice noodles. You can even use flat pasta if you’re really in a bind.
Spring Onion Oil Noodles (vegetarian)
I found these dry flat ribbon noodles at my local Asian grocery store, but I’ve also seen Asian noodles at my local grocery store in the Asian food aisle.
The name of these wide ribbon noodles is 刀削面 Dao Xiao Mian, which translates to knife-shaved noodles, and comes from Shanxi province. They are traditionally made by shaving long noodles from a block of dough directly into a pot of boiling water with a sharp knife or a special tool. They should be thin on the edges and thicker in the middle.
You can serve these hot or cold. They taste great either way. For cold noodles, rinse them under cold water and drain well.
Store leftover oil in the refrigerator for up to 3 days. If you want it to last longer, sterilize the jar and keep in the fridge to prevent bacteria growth. The oil will harden in the refrigerator, but will melt at room temperature.
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I hope you make these Spicy Szechuan Noodles with Garlic Chili Oil! Please share, rate and comment below. I’d love to hear from you!
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Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.
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Calories: 523 kcal | Carbohydrates: 41 g | Protein: 9.2 g | fat: 35 g | Saturated fat: 17 g | Sodium: 2 mg | Potassium: 18 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 60 IU | Vitamin C: 2.6 mg | Calcium: 8 mg
Tried this recipe? Let us know how it was and give it a 5 star rating! Tag @ to show off your creations! I love seeing your photos! The legend that is Meera Sodha has come to make her incredible vegan noodles. Use shredded Brussels sprouts so none of your Brussels sprouts go to waste.
Start preparing your vegetables. Finely chop the Brussels sprouts, slice your spring onions and mince your garlic. Finely chop your peanuts.
Make the chili sauce. In a small bowl, put ½ to 1 tablespoon of chili ‘sediment’ from the bottom of the pot next to 1 tablespoon of the chili oil. Add the white wine vinegar, 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, 1 tablespoon of your sesame seeds, everything except a handful of peanuts and a small handful of the greens from the spring onions.
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Cook the noodles according to package instructions, making sure to turn them to separate, then drain and rinse with cold water until cool. Drain again and leave to one side.
To cook the sprouts, heat 1 tablespoon of sesame oil over a medium heat in the pan and when hot, add the garlic and the white of the spring onion, fry for 2-3 minutes, then add the sprouts and increase the heat to high Deep fry the sprouts for 4-5 minutes until cold and tender and then add the noodles and the sauce. Carefully mix (I find a spaghetti fork useful for this) and taste, adding salt if necessary.
Plate up, sprinkle with spring onions, sesame seeds and more peanuts – and more chilli oil if you like.
We like it spicy, but you can use less of the chilli sediment if you like it milder.
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