Lemongrass Chilli Noodles
Rice noodles tossed in a fragrant and flavourful lemongrass and chilli oil. This one is a spicy noodle dish with citrus and herby notes as well as a ton of depth.
Ingredients
- 1 large lemongrass stalk minced
- 1 banana shallot finely sliced
- 3 cloves garlic minced
- 1 red bird's eye chilli minced
- 1 lime leaf finely sliced
- 1/2 tbsp chilli flakes
- 1/4 tsp 5 spice
- 1/4 tsp white pepper
- 75 ml flavourless oil e.g. sunflower, vegetable, peanut, canola, rapeseed. (around 5 and 1/2 tbsp of oil)
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp palm sugar or brown sugar
- Handful of spring onion greens sliced
- 200 g dried rice noodles
Instructions
- First place the lemongrass, shallots, garlic, red chilli, lime leaf, chilli flakes, white pepper, and 5 spice into a heat resistant bowl
- Pour the oil into a saucepan and place on a medium high heat until you see the surface shimmering. The oil should be very hot here
- Carefully pour the hot oil over your aromatics in the bowl, they will instantly sizzle and bubble
- Once the bubbling has stopped, add the dark soy sauce and light soy sauce, as well as the palm sugar/brown sugar. Mix together
- Boil rice noodles or any noodle of choice as per instructions. They should be al-dente in texture. Drain the noodles
- Place the noodles back in a pan or wok over a medium low heat. Pour over the lemongrass chilli oil and toss to combine
- Finally, add a good handful of spring onion greens