Stir fried Sichuan Noodles with crispy noodle topping and chillies

Stir fried Sichuan Noodles

Raise  your hand if you’ve stopped by at a nearby noodle joint. Don’t be shy! Those noodle joints are known to make noodles so yummy, it makes you wonder if it is indeed Indomie Noodles you are eating.

Growing up, this was one of my favourite meals. Why? Because it’s so quick to put together, in just under 15 minutes you can turn a pack of noodles into something  quite exciting.

Here’s my noodle recipe, it’s spicy, flavoursome and delicious.

Serves 2

2 packets Indomie Noodles (but you can any other brand)

Half, red sweet pepper, chopped

Half, yellow sweet pepper, chopped

1 small onion, chopped

1 garlic clove, minced

About a teaspoon of ginger, minced

Sichuan spices

1/4 teaspoon Chinese five spice

1/4 teaspoon rice vinegar

1/2 teaspoon light soy sauce

1/2 teaspoon smooth peanut butter

Green chillies to garnish

Put the noodles in boiling water for 3 minutes. Drain with a sieve and set aside. Keep the noodle water in the pan.

In a shallow pan, heat vegetable oil till very hot. You can use a piece of noodles to determine if it’s ready.

When it reaches the right temperature,  fry a little noodles. Do this carefully as the oil will be very hot.

Fry for a few seconds, it’s ready once it floats up. Use a sieve or spoon to transfer to a plate. Set aside.

On a medium heat, drizzle olive oil and fry the peppers and onions for 3 – 5 minutes.

Mince garlic and ginger into a paste using a food processor. Add this to the peppers and fry for 2 minutes. Stirring to ensure it doesn’t burn.

Add the noodles and stir fry for 3-5 minutes. Combine the peanut butter, rice vinegar and soy sauce. Pour into the noodles and cook for another 3 minutes.

Using your fingers or a mortar and pestle, crush the crispy fried noodles on top and serve with fresh green chillies.

Yummy White tartlet

Individual White tartlet

This individual white tartlet is perfect for those like myself who don’t like sharing their desserts. This is my ultimate weekend treat, buttery crumbly base and creamy filling topped with a little fruit. Yum!

For the base:

150g digestives, roughly broken

50g unsalted butter, melted

10cm tartlet tin

For the filling

1 large egg, separated

50g caster sugar

250g  cream cheese or mascarpone

Squeeze of lime or lemon to taste

1 tablespoon white rum or orange liqueur

Blackberries, blueberries or strawberries to garnish

Put the biscuits in a food processor and blitz to crumbs. Pour in the melted butter through the funnel to combine with the crumbs.

Tip into tartlet case and using your fingers, press onto the base and up the sides.

Set aside in the fridge.

Whisk the egg whites until stiff, in another bowl add cream cheese, whisking till smooth, then add lime or lemon juice and rum, if using. Fold in the egg white then transfer this mixture into the prepared tartlet case.

Allow to cool in the fridge for a few hours. Garnish with your chosen fruit and tuck in.

Food Columnist on Style Vitae

Chef Dish for Style Vitae

Quite excited to be a food columnist writing about all things yummy.

So here’s my first post, click the link below, like it, follow me and share.

Recipe – Cream Cheese, Onion & Mushroom Puff Pastry