Ingredients
The following ingredients have 2 Servings
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Instruction
- <p>Start by making the <strong>DIY Chilli Oil</strong>. Add <strong>75ml vegetable oil, 2 garlic cloves, sliced fairly thinly, 1 tbsp dried chilli flakes</strong> and <strong>15 black peppercorns</strong> to a small saucepan and cook on a medium heat for around 7 minutes. As the oil heats and reaches a simmer, the colour of the chilli will begin to infuse it – which is what you want.</p> <p>Keep a very close eye on the pan to ensure nothing burns (the chilli will darken, but turn the heat down if it looks like it’s approaching anything near a boil, and use your nose to detect the faintest whiff of burning too).</p> <p>Remove from the heat the very second the garlic begins to colour to a golden brown. Don’t just turn the heat off – move the pan to rest on a cool hob. When cool enough, decant into a clean, sterilised jar and seal. Store in the cupboard – it will keep for months.</p> <p>Thinly slice the red onion, and finely chop the garlic.</p> <p>If using dried noodles, put a pot of water on to boil. Cook the noodles according to the packet instructions. (If using straight-to-wok noodles, add them to the pan after you have cooked the onion and garlic.)</p> <p>Combine the soy sauce, peanut butter, chilli oil and the juice of half a lime in a small bowl and mix together.</p> <p>Put a frying pan on a high heat and add the groundnut oil. Add the onion and garlic and fry until golden and a bit crispy round the edges, but not burnt. Add the soy sauce mix to the pan and heat for 30 seconds.</p> <p>Drain the cooked noodles, add to the pan and mix everything together (if the mix looks too dry, add a splash of water). Taste, and add the additional lime juice if you think it needs it. Serve, topping each portion with a fried egg, if you like. Serve with lime wedges and extra chilli oil.</p> <p>Watch how to make the recipe:</p> <p></p>
