Recipe

Fresh, spicy, umami-bomb veggie noodles with crispy leeks. Easy to make and go on your table in less than 20 minutes.

Serves: 4   |   Prep time: 10 minutes   |   Cooking time: 20 minutes

Asian   |   Main   |   MOB

  

Ingredients

• 250g Dried Egg Noodles
• 1/2 Cucumber
• Handful Fresh Coriander

For the chilli oil:

• 1 Garlic Clove
• 10g Fresh Ginger
• 1 Spring Onion
• Handful Fresh Coriander
• 2 tsp Chilli Powder
• 1 tsp Salt
• 1 tsp Granulated Sugar

For the sauce:

• 2 tbsp Light Soy Sauce
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Peanut Butter
• Hot Water

For the crispy leeks:

• 1/2 Leek
• 6 tbsp Vegetable Oil

  

Method

1. Cut the cucumber into thin matchsticks and roughly chop the coriander. Set aside.
2. For the chilli oil, mince the garlic, ginger, spring onion and coriander. Get them in a bowl wihth the remaining chilli oil ingredients, stir to combine and set aside.
3. For the crispy leeks, cut the leeks into thin matchsticks and get them into a cold frying pan along with the vegetable oil. Turn the heat to medium-high and cook for 5-7 minutes or until golden, stirring occasionally. Remove the leeks onto a plate and sprinkle with a pinch of salt. Don't throw away the oil.
4. Reserve 1/3 of the leek oil in a small bowl for garnish. Heat the rest over a high heat for 1 minute until its just shy of smoking then poor 1/2 of it into a mixing bowl along with the sauce ingredients and stir until fully combined. Pour the remaining leek oil into the chilli oil and mix to combine.
5. Cook the noodles 1 minute shy of the pack instructions. Drain and add to the mixing bowl with the sauce. Add the sliced cucumber and chopped coriander and mix until everything is fully combined and well-coated.
6. To serve, divide between bowls, drizzle over the leek oil and top with a generous amount of fried leeks.