Empty My Fridge
Chili Oil Peanut Noodles
Ingredientes
- Rice noodle¼ lb
- Cilantro10 g
- Scallion2 tabletes
- Basil10 g
- Peanut butter2 colheres de sopa
- Molho hoisin1 colher de sopa
- Molho shoyu1 ½ colher de sopa
- Chili oil2 colheres de sopa
- Peanut¼ xícara
- Sesame seed1 colher de chá
Modo de preparo
- Bring a kettle of water to the boil.
- Pour the boiling water over the flat rice noodles, cover and leave them to cook for 8 to 10 minutes.
- Finely chop the cilantro, green onion and basil.
- Whisk the peanut butter, hoisin sauce, soy sauce, chili oil and a splash of the noodle hot water into a sauce.
- Heat a frying pan over medium heat.
- Toast the peanuts for 2 to 3 minutes, then add the sesame seeds, take off the heat and swirl for a few seconds.
- Put the peanuts, sesame seeds and herbs into the sauce, drain the noodles and add them to the sauce.
- Toss the noodles gently, then plate and serve.
Resumido do vídeo de Yeung Man Cooking. Assista para ver os detalhes.
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