Recipe- Delicious Chilli Garlic Noodles

This quick and easy Chilli Garlic Noodles recipe will satisfy all your Chinese takeout cravings – Learn how to make the chilli garlic paste, the 5 key ingredients that make this dish what it is, and how to tweak this recipe to suit your preference. Spicy noods? Yes pls!!! Soaking the chillies and the garlic in hot water for about ten minutes helps them become soft, which makes it easy to grind them into a fine paste. Also, make sure the wok is super hot when adding this paste because the chillies and garlic need to cook through and lose that raw flavour.

Ingredients

5-7 Dry Red Chillies (see note 1)
8-10 cloves Garlic
200 grams dry Noodles
¼ cup Oil
1 tsp Garlic minced
1 tsp Ginger minced
2 Green chillies slit, optional
2 tbsp Spring onion (white part only)
½ cup Onion sliced
1/4 cup Carrot julienned
1/4 cup Beans julienned
1/4 cup Capsicum sliced
3 tbsp Chilli Garlic Paste
2 tsp Soy sauce
1 tsp Vinegar
1 1/2 tsp Sugar
1 + 1 tsp Salt
1/2 tsp White Pepper
2 tbsp Spring onion (green part only) chopped

Method

* Soak dry red chillies in hot water for about 10 minutes. They need to be soft enough to grind.

* Drain the water and grind the chillies with garlic to a fine paste adding little water if necessary.

* Cook noodles according to package directions with a teaspoon of salt and oil added to boiling water, reducing the time by a minute from what's on the package.

* Once cooked, drain immediately, rinse with cold water and toss with 1 tsp oil. Set aside.

* Heat remaining oil in a wok and add garlic and ginger and stir fry on high for a minute. Add the chilli garlic paste and stir fry for 2-3 minutes.

* Add green chillies (if using), white part of spring onions and onions. Saute for a minute and add the remaining vegetables and continue to stir fry for 2-3 minutes.

* Reduce heat and add chilli garlic paste, soy sauce, vinegar, sugar, salt and pepper, stir to combine with the vegetables.

* Add the cooked noodles and mix well using tongs. Stir fry until the noodles are coated well with the sauce.

* Garnish with spring onions and serve hot.