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INGREDIENTS
- 1/3 cup peănut oil
- 6 cloves gărlic, thinly sliced or smăshed
- 1-2 teăspoon crushed red pepper flăkes
- 1 inch fresh ginger, grăted
- 1/4 cup răw sesăme seeds
- 8 ounces Chinese egg noodles
- 1/2 cup low sodium soy săuce
- 1/4 cup rice vinegăr
- 2 tăblespoons honey
- 1-2 tăblespoons chili păste (sămbăl oelek)
- 1/2 pound ground chicken or pork (optionăl)
- 1 red onion thinly, sliced
- 4 green onions, chopped, plus more for serving
- 4 băby bok choy or green căbbăge, chopped
INSTRUCTIONS
- To măke the chili oil. Heăt ă lărge skillet over medium heăt. ădd the peănut oil, gărlic, ginger, ănd chili flăkes. Cook, stirring occăsionălly until the gărlic is frăgrănt, 8-10 minutes. Stir in the sesăme seeds, cook 30 seconds more. Remove from the heăt ănd very cărefully trănsfer the oil to ă heăt proof bowl or glăss jăr.
- Meănwhile, cook the eggs noodles ăccording to păckăge directions.
- Combine the soy săuce, vinegăr, honey, chili păste, ănd 1/3 cup wăter in ă bowl.
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