Creamy Chilli Oil Noodles

Nutrition values are AI-estimated based on ingredients.

• Paneer or cottage cheese or tofu: 150-200g
• Peanut butter: 1 tbsp
• Minced garlic: 1 tsp
• Soy sauce: 1 tbsp
• Honey: 1 tsp
• Hot water: 1/4 cup
• Salt: a pinch
• Minced garlic: 1 tbsp
• Minced ginger: 1 tsp
• Chopped spring onion (white and light green parts): 1-2 tbsp
• Chili crisp or chili flakes: 1-2 tbsp
• White sesame seeds: 1 tsp
• Soy sauce: 1 tsp
• Sugar: 1/2 tsp
• Ground pepper: a pinch
• Hot oil: 2-3 tbsp
• Shirataki noodles: 200-250g
• Finely chopped green spring onion tops: 1-2 tbsp

1. 1Place paneer, peanut butter, dark soy sauce, honey, hot water, and a pinch of salt into a small blender cup.
2. 2Blend the ingredients until they form a smooth, pale yellow, thick creamy sauce, then set aside.
3. 3In a separate heatproof bowl, combine minced garlic, minced ginger, chopped white and light green parts of spring onion, chili crisp or chili flakes, white sesame seeds, soy sauce, a pinch of sugar, a pinch of salt, and a pinch of ground pepper.
4. 4Immediately pour a generous amount of hot oil over the ingredients in the bowl, causing them to sizzle and release their aromas.
5. 5Stir the chili oil mixture thoroughly with chopsticks and a spoon until well combined and fragrant.
6. 6Add a spoonful of the prepared spicy chili oil topping to the creamy paneer sauce in a white bowl.
7. 7Mix the two sauces together using chopsticks until the pale creamy sauce transforms into a rich orangey-red hue with streaks of white and specks of green and red.
8. 8Place a serving of drained and rinsed shirataki noodles into a light brown bowl.
9. 9Generously pour the newly combined creamy, spicy sauce over the noodles, coating them thickly.
10. 10Garnish the dish with a sprinkle of finely chopped green spring onion tops, adding a fresh contrast.
11. 11Mix the noodles thoroughly with a fork, ensuring every strand is coated in the flavorful sauce, and serve.

These instructions are our analysis of the original video. Watch on YouTube →