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Blaze Chilli Noodles

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Blaze Chilli Noodles

Noodles make a wonderful side dish to so many Oriental mains. Elevate your standard offering with this quick and easy recipe that includes a small amount of stir-fried vegetables and a little heat courtesy of our Blaze Hot Chilli Chutney.

Ingredients
  

  • Ingredients serves 2
  • 125 g Dried Noodles
  • 2 tsp vegetable oil
  • ½ Red pepper
  • 5 cm Courgette
  • 2 Spring onions
  • 1 tsp Sesame oil
  • 2 tsp Soy sauce
  • 3 tbsp Blaze Hot Chilli Chutney

Instructions
 

Instructions

  • Cook the noodles according to pack instructions then drain and toss in the sesame oil. Cover to keep warm
  • Meanwhile, cut the pepper and courgette into fine matchsticks and slice the spring onion finely
  • Over a high heat stir fry the pepper and courgette in the vegetable oil for 2 minutes
  • Turn the heat down and add the Blaze Hot Chilli Chutney to the pan along with the noodles, spring onion and soy sauce. Toss (kitchen tongues are handy for this) until the noodles are fully covered in the sauce and warmed through
  • Serve immediately

Serving Suggestions

  • For a speedy supper pan fry a few prawns or strips of chicken to serve on top of these noodles. To bulk out the vegetables try stirring in some blanched broccoli.

Notes

Expert Tips
• Pre-cooked noodles can be used in place of the dried noodles (250g)
• Speed is of the essence when it comes to stir fries and noodle recipes, so chop the vegetables either before or whilst the noodles are cooking. This helps ensure that the noodles don’t sit around for too long once cooked
• Cut the pepper and courgette as finely as possible so that they cook extremely quickly
• If you do not own kitchen tongues, use 2 wooden spoons to toss the noodles in the pan. Take a moment or two to do this so that the noodles are not only covered in the sauce but also warmed through
• If necessary, keep the finished noodles warm for 10-15 minutes before serving by transferring to a warmed bowl and covering with foil then placing in a warmed oven (50C/ 100F/ GM ¼)

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