Creamy Chilli Oil Noodles
Creamy Chilli Oil Noodles
Ingredients
Creamy Peanut Paneer Base
- 100 g low-fat high-protein paneer or cottage cheese, (or silken tofu 120 g)
- 1 tablespoon unsweetened peanut butter, (16 g)
- 1 teaspoon soy sauce
- 1 teaspoon honey, (7 g)
- a pinch salt
- 4-6 tablespoons hot water, as needed to blend
Chili Oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 tablespoon chopped spring onion whites
- 1 teaspoon chili flakes or chili crisp, without the oil
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- to taste black pepper
- 1 tablespoon neutral oil, hot
Noodles & Garnish
- 200 g shirataki noodles, washed & drained
- for garnish spring onion greens
Instructions
- 1
In a blender or food processor, combine the paneer (or silken tofu), peanut butter, 1 teaspoon soy sauce, 1 teaspoon honey, and a pinch of salt. Add 4 tablespoons of hot water to start. Blend until the mixture is completely smooth and creamy, adding the remaining 2 tablespoons of hot water if needed to reach the desired consistency.
⏱️ 5 min
- 2
In a heatproof bowl, combine the grated ginger, grated garlic, chopped spring onion whites, chili flakes (or chili crisp without the oil), sesame seeds, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and black pepper to taste. Heat the neutral oil in a small pan until it is hot (just before smoking point). Carefully pour the hot oil over the ingredients in the bowl and mix well.
⏱️ 5 min
- 3
Add the prepared chili oil into the blended paneer sauce. Mix thoroughly until the chili oil is fully incorporated and the sauce is evenly colored and flavored.
⏱️ 2 min
- 4
Place the washed and drained shirataki noodles into a serving bowl. Pour the creamy chili oil sauce over the noodles. Toss well to ensure all the noodles are coated with the sauce. Garnish with fresh spring onion greens and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chilli Oil Noodles
Creamy Peanut Paneer Base
- 100 g low-fat high-protein paneer or cottage cheese, (or silken tofu 120 g)
- 1 tablespoon unsweetened peanut butter, (16 g)
- 1 teaspoon soy sauce
- 1 teaspoon honey, (7 g)
- a pinch salt
- 4-6 tablespoons hot water, as needed to blend
Chili Oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 tablespoon chopped spring onion whites
- 1 teaspoon chili flakes or chili crisp, without the oil
- 1 teaspoon sesame seeds
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- to taste black pepper
- 1 tablespoon neutral oil, hot
Noodles & Garnish
- 200 g shirataki noodles, washed & drained
- for garnish spring onion greens
Instructions
- 1
In a blender or food processor, combine the paneer (or silken tofu), peanut butter, 1 teaspoon soy sauce, 1 teaspoon honey, and a pinch of salt. Add 4 tablespoons of hot water to start. Blend until the mixture is completely smooth and creamy, adding the remaining 2 tablespoons of hot water if needed to reach the desired consistency.
⏱️ 5 min - 2
In a heatproof bowl, combine the grated ginger, grated garlic, chopped spring onion whites, chili flakes (or chili crisp without the oil), sesame seeds, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and black pepper to taste. Heat the neutral oil in a small pan until it is hot (just before smoking point). Carefully pour the hot oil over the ingredients in the bowl and mix well.
⏱️ 5 min - 3
Add the prepared chili oil into the blended paneer sauce. Mix thoroughly until the chili oil is fully incorporated and the sauce is evenly colored and flavored.
⏱️ 2 min - 4
Place the washed and drained shirataki noodles into a serving bowl. Pour the creamy chili oil sauce over the noodles. Toss well to ensure all the noodles are coated with the sauce. Garnish with fresh spring onion greens and serve immediately.
⏱️ 3 min