Andy Cooks | Sweet and Spicy Noodles In under 20 minutes 🍜 @andy_cooks | Uploaded June 2024 | Updated October 2024, 11 hours ago.
Sweet and Spicy Noodles In under 20 minutes
Ingredients
- 1 spring onion, sliced (greens and whites separated)
- thumb-sized piece of ginger, finely sliced
- 4 cloves garlic, finely crushed
- 1 tsp sugar
- 1 tbsp soy bean paste
- 1 tbsp chilli crisps
- 1 tbsp soy sauce
- 1/2 tbsp black vinegar
- pinch of MSG
- 150g raw peanuts (5.3 oz)
- 2 tbsp oil
- 1 packet (approximately 450g) fresh egg noodles (1 lb)
Method
1. Ensure all ingredients are ready before you start cooking. Crush the garlic, slice the spring onion, and finely slice the ginger.
2. In a small bowl, combine the sugar, soy bean paste, chilli crisps, soy sauce, black vinegar, and MSG. Mix well and set aside.
3. Add the peanuts to a dry wok over high heat and toast them for 1-2 minutes until they are golden brown.
4. Add the oil to the wok with the toasted peanuts. Add the finely sliced ginger and garlic, and sauté for 1 minute. Then, add the white part of the spring onion.
5. Add the fresh egg noodles to the wok. Toss them 1-2 times before adding the sauce.
6. Continue to stir-fry over high heat for 2 minutes, tossing and stirring constantly to ensure the sauce is evenly distributed over the noodles.
7. Plate the dish and garnish with the green part of the spring onion.
Sweet and Spicy Noodles In under 20 minutes
Ingredients
- 1 spring onion, sliced (greens and whites separated)
- thumb-sized piece of ginger, finely sliced
- 4 cloves garlic, finely crushed
- 1 tsp sugar
- 1 tbsp soy bean paste
- 1 tbsp chilli crisps
- 1 tbsp soy sauce
- 1/2 tbsp black vinegar
- pinch of MSG
- 150g raw peanuts (5.3 oz)
- 2 tbsp oil
- 1 packet (approximately 450g) fresh egg noodles (1 lb)
Method
1. Ensure all ingredients are ready before you start cooking. Crush the garlic, slice the spring onion, and finely slice the ginger.
2. In a small bowl, combine the sugar, soy bean paste, chilli crisps, soy sauce, black vinegar, and MSG. Mix well and set aside.
3. Add the peanuts to a dry wok over high heat and toast them for 1-2 minutes until they are golden brown.
4. Add the oil to the wok with the toasted peanuts. Add the finely sliced ginger and garlic, and sauté for 1 minute. Then, add the white part of the spring onion.
5. Add the fresh egg noodles to the wok. Toss them 1-2 times before adding the sauce.
6. Continue to stir-fry over high heat for 2 minutes, tossing and stirring constantly to ensure the sauce is evenly distributed over the noodles.
7. Plate the dish and garnish with the green part of the spring onion.
