Keyword: asian, chilli noodles, chinese, noodles, quick and easy
Categories: asian
Cook Time: 20 minutesminutes
Total Time: 20 minutesminutes
Servings: 4servings
Calories: 406kcal
Equipment
wok or deep pan
Ingredients
1tbspOil
1tbspGarlicdiced
1tbspGingergrated
1tspSzechuan Pepperwhole or crushed
1tbspSoy SauceDark
1 tbspChinese Cooking WineXiao Xing
1 tbspSoy SauceLight
2tbspOyster Sauce
1tspSesame Oil
1tbspSesame Seeds
2tbspLao Gan Ma Chilli OIl
4tbspRoasted Peanuts
240 gRice Noodles Dry
Garnish
1tbspRed ChiliSliced
4tbspGreen OnionSliced
1tspSesame Seeds
Instructions
Boil rice noodles in water as per instructions. When cooked al dente, drain and wash under cold water to prevent steam from further cooking. Keep aside.
Heat a wok or a deep frying pan and add oil. Wait till it starts smoking.
Working quickly, add ginger, garlic and fry till cooked.
Add Szechuan peppers
Add the sauces - dark soy, light soy, oyster sauce, chinese cooking wine and sesame oil.
Add sesame seeds and peanuts
Add La Gan Ma Chilli Oil and mix well.
Toss in the cooked noodles till everything is coated well.
Garnish with green onions, sesame seeds and red chilis (optional)
Serve hot.
Notes
If using a wok, make sure it's really hot.
Oil needs to be smoking hot before you start adding ingredients.
It's a good idea to prep all ingredients so you can add them as quickly as required.
Carbon steel woks are thinner than the average pans and can burn food quicker.
Line up ingredients in the order in which they will go in, to make this process more efficient.
Once drained, rice noodles tend to dry out. If your dish looks a bit dry in the wok or pan, add 2-3 table spoons of water.
Although soy sauce is enough to salt this dish, check before serving and add salt to suit your taste.