Spicy Chili Oil Ramen Noodles
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g (2 packs) ramen noodles ((Β£0.60x2)=(1.20))
- 2 cloves of garlic, minced ((Β£0.69/3)=(Β£0.23))
- 1 bunch of fresh coriander, stalks finely chopped ((Β£0.55))
- 3 spring onions, finely chopped ((Β£0.50))
- 2 bulbs pak choi, steamed to serve ((Β£1.00))
- 1 tbsp brown sugar (or honey)
- 1 tbsp rice wine vinegar
- ΒΌ tsp ground ginger
- 1 tsp heaped chilli flakes
- 4 tbsp soy sauce
- 4 tbsp rapeseed oil
Method
- Add the garlic, brown sugar, rice wine vinegar, ground ginger, chilli flakes, soy sauce, coriander stalks and spring onion (reserve some for garnish) to a heat resistant bowl.
- Meanwhile cook the noodles in boiling water for around 5 minutes (or according to packet instructions)
- Heat the rapeseed oil until sizzling hot. You can tell that the rapeseed is hot enough when it travels around the pan quickly if you rotate it slightly.
- Add the piping hot oil into the bowl with the seasoning. Stir to combine and fold in the noodles. Season with salt if necessary.
- Serve with steamed pak choi, coriander and reserved spring onion and an extra sprinkle of chilli flakes