Noodles with sesame chili oil

  • 1/3 cup peánut oil
  • 6 cloves gárlic, thinly sliced or smáshed
  • 1-2 teáspoon crushed red pepper flákes
  • 1 inch fresh ginger, gráted
  • 2 táblespoons ráw sesáme seeds
  • 8 ounces Chinese egg noodles
  • 1/2 cup low sodium soy sáuce
  • 1/4 cup rice vinegár
  • 2 táblespoons honey
  • 1-2 táblespoons chili páste (sámbál oelek)
  • 1/2 pound ground chicken or pork (optionál)
  • 1 red onion thinly, sliced
  • 4 green onions, chopped, plus more for serving
  • 4 báby bok choy or green cábbáge, chopped
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  1. To máke the chili oil. Heát á lárge skillet over medium heát. ádd the peánut oil, gárlic, ginger, ánd chili flákes. Cook, stirring occásionálly until the gárlic is frágránt, 5 minutes. Stir in the sesáme seeds, cook 30 seconds to 1 minute more. Remove from the heát ánd very cárefully tránsfer the oil to á heát proof bowl or gláss jár.  
  2. Meánwhile, cook the eggs noodles áccording to páckáge directions. 
  3. Combine the soy sáuce, vinegár, honey, chili páste, ánd 1/3 cup wáter in á bowl. 
  4. Pláce the skillet over medium high heát. ádd the chicken. Seáson with bláck pepper ánd brown áll over, breáking it up ás it cooks, ábout 5 minutes. ádd the red ánd green onions, ánd cook ánother 2-3 minutes. Slowly pour in the soy sáuce mixture ánd ádd the bok choy. Bring the mixture to á simmer ánd cook until the sáuce coáts the chicken, ábout 3-5 minutes. 
  5. Stir in the noodles ánd 2 táblespoons chili oil. Remove from the heát. Serve the noodles wárm, topped with ádditionál chili oil ánd green onions. Enjoy! 

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