Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Spicy Chilli Garlic Noodles
By: Nicole H
Ingredients
- 200g dried wide rice noodles
- 2 shallots, sliced thin
- 3 cloves garlic, minced
- 3 scallions, sliced, white and green parts separated
- 1 tablespoon ginger, grated
- 1 red capsicum, julienned
- 1 bunch broccolini, trimmed, cut into 5cm pieces
- 1 carrot, sliced on the diagonal and halved
- 4 tablespoons low sodium soy sauce
- 3 tablespoons Lee Kum Kee chilli garlic sauce
- 1 tablespoon brown sugar
- 1 tablespoon sriracha sauce, more to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon toasted chilli flakes plus more to serve
- 1 tablespoon neutral oil
- lime wedges
- crispy fried shallots
- sesame seeds
- sliced chilli
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
Method
- Cook noodles according to packet directions. Drain and rinse under warm water to remove some of the starch.
- In a small jug mix together the sauce ingredients- the low sodium soy, chilli garlic sauce, brown sugar, sriracha, rice wine vinegar, sesame oil and toasted chilli flakes and set aside.
- Heat the neutral oil in a wok or pan over medium heat and fry the garlic and shallots until golden, about 3 minutes. Add the capsicum and carrot and toss for another minute or two. Add in the ginger, white part of the scallions and broccolini and fry until the broccolini starts to soften, about 2 minutes.
- Add the sauce and the noodles and toss the sauce through, allow to simmer for 3-5 minutes so the noodles can soak up the sauce.
- Pile the noodles into bowls and scatter over the scallions, fresh chilli and crispy fried shallots. Serve with lime wedges.
- NOTES: You can use any vegetables you like for this dish.
