Hot Peanut & Chilli Noodles. Explore Our Selection of Luxury Hot Chocolate. Stir in soy sauce, then brown sugar, cayenne and lemon juice. Mix by hand until well combined and smooth.
They're great for the times you're craving something beyond ordinary. Pattern Name:Peanut Whether you're going for a run or heading out to run errands, on the go shouldn't mean going without the snacks that help to keep you going! Our nuts, trail mixes and seeds are a tasty way to stay satisfied while you're out and about. You can have Hot Peanut & Chilli Noodles using 14 ingredients and 9 steps. Here is how you cook it.
Ingredients of Hot Peanut & Chilli Noodles
- You need 1 of nest of dried egg noodles,.
- It’s 100 g of beef,pork or turkey mince,.
- Prepare 100 g of bean sprouts,.
- You need 1 of spring onion, finely sliced,.
- Prepare 25 g of carrot chopped into tiny cubes,.
- It’s 1 tbsp of smooth OR crunchy organic peanut butter,.
- It’s 1 of medium red chilli, sliced thin, seeds left in.
- Prepare 2 cloves of garlic, finely sliced,.
- It’s 1 tsp of sesame seeds,.
- Prepare 1 tbsp of low salt light soy sauce,.
- It’s 1 tsp of sesame oil,.
- You need 1/2 tsp of dark soy sauce.
- It’s of Frylight or cooking oil, for frying.
- It’s of Optional – 1tsp hot chilli oil, (see note at end of recipe).
Each level starts with a base peanut made using a dose of Carolina Reaper to establish consistent flavor and heat. One of the best recipes for peanut sauce I have tried! This goes great with grilled meats, especially on grilled chicken skewers, on noodles, even used as a salad dressing for spinach salad!. You won't be able to keep your spoon out of the jar, it is that good LOL!
Hot Peanut & Chilli Noodles step by step
- Bring a saucepan of water to the boil over a high heat and add the egg noodles. Warm another saucepan up over a medium heat and add a few sprays of Frylight or around 1/2 tbsp cooking oil and allow to warm. Once warm add the minced meat. Gently fry for a couple of minutes..
- Add the sliced garlic and chilli flakes to the meat and fry until fragrant for another minute. Check on the egg noodles, add the beansprouts in with them to blanche for a couple of minutes. Turn the heat on the meat down a little lower so it doesn't catch or burn..
- Once the noodles are cooked, drain them off in a collender and shake off any excess water. Set aside in a bowl with a little dark soy mixed through..
- Add most of the fresh sliced chilli and 2/3rds of the spring onion to the meat mixture, reserving the rest as garnish for later. Add the cubed carrots too. Stir until everything is combined and then add the light soy sauce then the peanut butter. Allow to melt whilst stirring occasionally. Once almost completely melted add in a dash of water and stir to create a sauce. Keep adding dashes of water as the gravy thickens to keep it silky and smooth..
- Plate up the noodles/beansprouts into a bowl..
- Take the meat gravy mixture off the heat and give a final stir. The sauce should be a smooth and thick consistency..
- Add the meat sauce mixture on top of the noodles and drizzle over a little home made chilli oil if you have it and a drizzle of sesame oil. Garnish with the remaining chillies, spring onion and some sesame seeds..
- To eat, gently mix the meat mixture together with the egg noodles to coat them in the sauce for maximum flavour. Enjoy! :).
- Note: I make my own home made chilli oil by adding chilli flakes plus lots of dried red Birdseye chillies to olive oil and leaving it to infuse over a couple of months until it's really hot. You can also buy chilli infused oils in most supermarkets now. :).
This peanut sauce is of a thinner consistency, if you want a thicker sauce, then add in more peanut butter and reduce the water. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture. Peanut butter is the perfect addition to hot chocolate. Just make sure your hot chocolate is hot enough to melt the PB so you don't end up with peanut butter chunks on the bottom of your mug.