Cold Chilli Noodles

by Tenina Holder

Someone asked me for this…cannot remember who…are you out there? They were hoping to approximate those horrible noodles the kids eat I think, 'Mee Goreng' and I am not ashamed to say it, my 16 year old eats them like there is no tomorrow. It is a cheap filler for his hollow legs, and I have bowed to the pressure. We have great hoardes of them in our store room….(he is child number five and seriously hungry ALL the time!)

This is a lot healthier than Mee Goreng, and so much nicer. It could join the fake-away list I am compiling for those of you who prefer fresh healthy fast food! Enjoy!

Need

  • 400 g noodles of choice (I used udon stick noodles)
  • 1 Litre water
  • Sauce
  • 2 eschalots
  • 2 cloves of garlic
  • 2 tsp sweet paprika
  • 1 tsp cayenne pepper
  • 2 dried chillies, soaked in boiling water
  • 55 g miso paste
  • 2 tbsp rice wine vinegar
  • 1 tsp shrimp paste
  • 2 tbsp tamari or soy sauce
  • 2 tbsp honey
  • 2 tbsp dark brown sugar (or Billingtons molasses sugar)
  • 2 tbsp toasted sesame oil
  • 2 tbsp sesame seeds, toasted
  • Pink Salt Flakes Sea salt to taste BUY
  • Garnishes
  • Lettuce
  • Red or green cabbage
  • Carrots
  • Cucumber
  • Sprouts of choice
  • Spring onions/ shallots
  • Kimchi (optional)
  • Sesame leaves, shredded (Perilla leaves, optional)
  • 2 - 3 eggs, hard boiled

Do

1  

Place noodles and water into Thermo bowl and cook 10 min/100ºC/Reverse + speed 1.

2  

Drain noodles and plunge into cold water. Keep in insulated serving bowl in cold water until ready to assemble.

3  

Prepare sauce by placing all ingredients into Thermo bowl and blending 6 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.

4  

Meanwhile prep all the garnishes, boiling, shredding or julienned as needed.

5  

Stir sauce through noodles and top with all prepped garnishes before serving.

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