EASY 10 Minute Chili Oil Noodles Recipe
If you like Indomie Noodles you must try this recipe! ????
Indomie noodles recipe | Indomie recipe | Indomie noodles | Ramen recipe | Instant noodles | Instant ramen
Toss aside your instant ramen seasoning packet and try this delicious indomie mi goreng style sauce instead! It's the perfect blend of salty, sweet and umami. Feel free to adjust the spice or sweetness to your liking and make epic indomie mi goreng noodles at home!
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*RECIPE* (1 serving)
INGREDIENTS:
1 pack instant ramen noodles (seasoning packet not needed)
2 shallots/green onions
2 garlic cloves
3 tbsp oil
---Sauce---
1 tsp sweet chilli sauce
1 tsp light soy sauce
1 tsp dark soy sauce
2 tsp water
PROCESS:
1. Thinly slice 2 shallots/green onions. Shallots are preferred as they are sweeter but green onions work too
2. Mince 2 cloves of garlic. Add more if you like a stronger garlic flavour
3. Prepare the sauce and set aside
4. On low flame, fry shallots/green onion in 3 tbsp oil until golden and crisp. Take it off the pan when it turns pale gold or it will burn and taste bitter
5. Cook 1 pack of instant ramen noodles as per package instructions. Drain and set aside
6. Retain 1 tbsp oil from the pan used to fry the shallots/green onions. The remaining oil is flavourful and can be used in other dishes
7. On low flame, sauté minced garlic for 30 seconds or until lightly golden
8. Pour in the prepared sauce and simmer for 30 seconds
9. Add the cooked ramen noodles and mix quickly
10. Stir fry for just 30 seconds or the noodles will get mushy
11. Add ramen noodles to a serving bowl, garnish with crispy fried onion and green onions. Enjoy!
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SUBSTITUTES:
• No sweet chilli sauce?
Substitute with 1/2 tsp chilli sauce or sriracha + 1/2 tsp sugar
• No shallots or green onions?
Thinly sliced regular onions work too
• No dark soy sauce?
Replace with regular soy sauce. However, the colour of the noodles will be pale
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TIPS:
• Prepare all ingredients in advance as the dish comes together very quickly
• Slightly undercook the noodles to prevent it from turning mushy
• Fry scallions/green onions in a large batch as they are extremely tasty and can be used to garnish many dishes
• The onion flavoured oil is delicious so please don’t throw it away
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Chili Oil Curry Noodles
Follow Sarah:
I love ‘em spicy n bouncy ?
This is probably the only dish that can make me smile after a 12-hour cramming session. Add your protein of choice to make it more balanced–I’m keeping it low-budget with a savory marinated egg.
Ingredients (serves 1 hungry student)
-6 oz dried knife-cut noodles
Sauce
-1Tbsp red pepper flakes, or 2 Tbsp if you’re feeling spicy
-4 garlic cloves, minced
-3 scallions, green parts only, thinly sliced
-1½ Tbsp sugar
-1 Tbsp curry powder
-1 Tbsp soy sauce
-1½ Tbsp black vinegar
-1 tsp dark soy sauce
-1 tsp sesame oil
-⅓ cup neutral oil, very hot
For Garnish (optional)
-1 egg, fried or boiled
-1 Tbsp fried onions or garlic
-Fresh cilantro leaves, torn
-1 scallion, very thinly sliced lengthwise
-White or black sesame seeds
-Chili oil
Preparation
Cook the noodles according to the package instructions, then drain. I cooked mine a little under to keep the chew and bounce!
Make the sauce: In a medium heatproof bowl, combine the red pepper flakes, garlic, scallions, sugar, curry powder, soy sauce, black vinegar, dark soy sauce, and sesame oil. Pour in the hot oil and enjoy the sizzle!
Add the noodles to a large serving bowl, pour the sauce over, and toss until well-coated. Top with your favorite garnishes.
Enjoy!
SPICE UP your weekly menu with this quick + easy Noodles Recipe
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LEARN HOW TO MAKE AN EASY AND QUICK SWEET + SPICY NOODLES RECIPE TODAY!
LAY HO LAY HO! If there's noodles, I'm game! Join me in this episode and learn how to make an easy, quick, and tasty sweet and spicy noodles stir fry recipe right at home! Let's begin
Ingredients:
4 pieces garlic
small piece ginger
5 sticks green onion
1 tbsp doubanjiang
1/2 tbsp soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
splash toasted sesame oil
1/2 tbsp maple syrup
1/4 cup peanuts
1 tsp white sesame seeds
140g dry ramen noodles
2 tbsp avocado oil
1 tsp gochugaru
1 tsp crushed chili flakes
Directions:
1. Bring some water to boil for the noodles
2. Finely chop the garlic and ginger. Finely chop the green onions keeping the white and green parts separate
3. Make the stir fry sauce by combining together the doubanjiang, soy sauce, dark soy sauce, black vinegar, toasted sesame oil, and maple syrup
4. Heat up a nonstick pan to medium heat. Add the peanuts and white sesame seeds. Toast for 2-3min, then set aside
5. Boil the noodles for half the time to package instruction (in this case 2min). Gently loosen the noodles with chopsticks
6. Place the pan back to medium heat. Add the avocado oil followed by the garlic, ginger, and the white parts from the green onions. Sauté for about 1min
7. Add the gochugaru and crushed chili flakes. Sauté for another minute
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add the green onions, toasted peanuts, and sesame seeds but save some for garnish
9. Sauté for a couple of minutes, then plate the noodles. Garnish with the remaining peanuts, sesame seeds, and green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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