Caramelised Onion Chilli Crunch Noodles
Ingredients
Main Ingredients
Premium organic noodles
220 g
Yellow onion (thinly sliced)
1 piece
Extra virgin olive oil
3 tbsp
Garlic cloves (thinly sliced)
4 clove
Chilli crunch oil
2 tbsp
Organic macadamia cream
250 ml
Fresh parsley (chopped)
1 tbsp
Flaky sea salt
1 tsp
Instructions
The Slow Caramelise
Heat EVOO in a wide pan over medium-low heat. Add onions + a generous pinch of flaky sea salt, cooking slowly until they completely break down into a sweet, deep amber jam.
The Flavour Bloom
Stir in garlic + chilli crunch oil directly into the caramelised onions, letting the heat bloom the aromatics for 60 seconds.
Build the Base
Pour macadamia cream into the pan, lowering the heat to let it gently simmer + marry with the spicy, savoury onion base.
The Noodle Toss
Drop your noodles into heavily salted boiling water + cook until just before al dente. Transfer them directly from the water into the pan, bringing a splash of starchy noodle water along with them.
The Final Gloss
Toss everything vigorously over low heat for 90 seconds until the starch + macadamia cream emulsify into a flawless, velvety coating. Stir parsley right through at the very end to lift the richness.
Plate + Serve
Twirl into a bowl + enjoy immediately.
Original recipe
Storage
Best eaten fresh. Leftovers can be stored in the fridge for up to 2 days. Reheat gently to maintain the creamy texture.
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