Chilli Oil Noodles
recipe by
jo gann // WIECH'S barossa VALLEY egg NOODLES
When you’re look for a quick and easy, ‘treat yourself’ dish, these spicy chilli oil noodles are perfect! You can either have them on their own, or we love adding pot-sticker dumplings and steamed greens as sides.
Serves 2-3
20 Minutes
Ingredients
- INGREDIENTS
- 250g Wiech’s Strings Egg Noodles
- 4 cloves garlic (chopped finely)
- 1 inch piece ginger (grated)
- 3 spring onions (sliced finely with white and green part separated)
- 2 tsp powdered stock (any)
- 1 tbsp sesame seeds
- 2 tsp brown sugar
- 1 tsp chilli flakes
- ⅔ cup neutral oil
- 2 tsp light soy sauce
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 2 eggs
Optional additions
- Dumplings and steamed greens
Method
- Add noodles to salted boiling water and cook according to packet instructions.
- In a bowl, add chopped garlic, ginger, the white parts of the spring onion, stock powder, sesame seeds, sugar and chilli flakes.
- Heat up most of the oil (reserve a little for the eggs) over high heat until it starts to smoke (one minute), turn off heat and immediately pour the oil into the bowl (taking care, as extremely hot).
- Mix it well then add the soy, rice vinegar, cooked noodles, and the rest of the green onions. Mix the noodles until well combined.
- Heat up a frying pan over medium high heat with the remaining oil and once to temp, fry eggs until the edges turn golden and crispy and yolk is at your preference. Serve on top of the noodles and enjoy!
