Sweet Chilli Noodles Recipe
Stir-fried spicy sweet chilli noodles with peppers and onions, a delicious and easy side dish that will go from your cupboard to your table in around 15 minutes.
Servings 2 Servings
Calories 409kcal
Ingredients
- 2 Bundles Egg Noodles
- 1 Small Red Onion 100g
- ½ Red Peper
- ½ Green Pepper
- 2 Spring Onions
- 2 Garlic Cloves
- 1 Mild Red Chilli Pepper
- 3 tablespoon Sweet Chilli Sauce
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 teaspoon Sesame Oil
- 1 tablespoon Cooking Oil
Instructions
- Cook the egg noodles as per the instructions on the packet, less 30-60 seconds, then refresh them in cold water. You want them just to break up and be al dente as they will finish cooking in the wok.
- Peel, top and tail the onion, and cut it in half lengthways. Then cut it into 5mm (¼") thick slices lengthways.
- De-seed the peppers and cut them into 5mm (¼") thick ribbons.
- De-seed the chilli pepper and cut it into strips as thinly as you can.
- Peel the garlic cloves and slice them as finely as you can.
- Slice the spring onions at a 45-degree angle to the stem into rounds about 2-3mm (⅛") thick.
- Mix together the sweet chilli sauce, soy sauce, chinkiang vinegar and sesame oil in a bowl.
- Heat a wok over a fiercely high heat. Add the cooking oil, and when it is hot, add the red onion and stir-fry for 30 seconds.
- Throw in the peppers and chilli pepper and stir fry for 90 seconds.
- Add the garlic and cook for 30 seconds.
- Add the cooled and drained noodles, stir fry for 60 seconds and pour in the sauce, then toss everything together.
- Add the spring onions toss and serve immediately.
Nutrition
Serving: 1 | Calories: 409kcal | Carbohydrates: 65g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 46mg | Sodium: 566mg | Fiber: 4g | Sugar: 18g
