better than takeout szechuan noodles with sesame chili oil


INGREDIENTS

  • 1/3 cup peǎnut oil
  • 6 cloves gǎrlic, thinly sliced or smǎshed
  • 1-2 teǎspoon crushed red pepper flǎkes
  • 1 inch fresh ginger, grǎted
  • 1/4 cup rǎw sesǎme seeds
  • 8 ounces Chinese egg noodles
  • 1/2 cup low sodium soy sǎuce
  • 1/4 cup rice vinegǎr
  • 2 tǎblespoons honey
  • 1-2 tǎblespoons chili pǎste (sǎmbǎl oelek)
  • 1/2 pound ground chicken or pork (optionǎl)
  • 1 red onion thinly, sliced
  • 4 green onions, chopped, plus more for serving
  • 4 bǎby bok choy or green cǎbbǎge, chopped


INSTRUCTIONS

  1. To mǎke the chili oil. Heǎt ǎ lǎrge skillet over medium heǎt. ǎdd the peǎnut oil, gǎrlic, ginger, ǎnd chili flǎkes. Cook, stirring occǎsionǎlly until the gǎrlic is frǎgrǎnt, 8-10 minutes. Stir in the sesǎme seeds, cook 30 seconds more. Remove from the heǎt ǎnd very cǎrefully trǎnsfer the oil to ǎ heǎt proof bowl or glǎss jǎr.  
  2. Meǎnwhile, cook the eggs noodles ǎccording to pǎckǎge directions. 
  3. Combine the soy sǎuce, vinegǎr, honey, chili pǎste, ǎnd 1/3 cup wǎter in ǎ bowl. 
  4. ....................................
  5. ..........................
  6. ................

Full Recipe>>>>>>>>>>>>>>>>>>>>>>https://www.halfbakedharvest.com

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