Chilli, garlic and PB Noodles
10Min
2Servings
420Cal
MediumLevel
VegetarianVegan
Equipment
knife
cutting board
pot
colander
pan
stove
tongs
plate
Ingredients
Ingredients
instant noodles (dry)
200 g
garlic (minced)
4 cloves
fresh red chili (sliced)
2 pcs
soy sauce
30 ml
vegetable oil
30 ml
green onion (sliced)
2 pcs
sesame oil
10 ml
sesame seeds
10 g
Peanut butter
3 tbsp
Instructions
1
Prepare ingredients
Mince the garlic and slice the chili peppers and green onions.
2 min
2
Cook the noodles
Boil the noodles according to package instructions, then drain.
3 mintimer 3 min
3
Make the chili garlic sauce
Heat oil in a pan, add minced garlic and sliced chili, and fry until fragrant. Add peanut butter.
2 mintimer 2 min
4
Combine noodles with sauce
Add the drained noodles to the pan along with soy sauce and sesame oil. Toss well to coat.
2 min
5
Garnish and serve
Sprinkle with sliced green onions and sesame seeds. Serve immediately.
1 min
Original recipe
Storage
Fridge: 1 days
Reheat: Microwave 1-2 minutes or pan-fry
Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge.
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