Spicy Scissor-Cut Noodles with Chilli Oil and Pak Choi
These easy Scissor-Cut Noodles are tossed with a homemade garlicky chili oil and served with a tangle of stir-fried pak choi for the perfect customisable vegan dinner ready in just 30 minutes!
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Dinner
Ingredients
Scale
For the Noodles
- 200g plain flour
- 100ml water
- sea salt
- sunflower oil
- 2 heads of pak choi
For the Garlic + Chilli Sauce
- 1 tbsp sunflower oil
- 3 garlic cloves, finely chopped
- 1 fresh red chilli, deseeded and finely chopped
- 1 tsp dried chilli flakes
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp gochujang
- juice of 1/2 lime
Instructions
- Mix together the flour, water and a pinch of salt in a bowl with a spoon, then bring the dough together with your hands. Tip out onto the work surface and knead for a couple of minutes. If the dough feels a bit dry, wet your hands and massage. Wrap in clingfilm and rest in the fridge for 30 minutes.
- Once the dough has rested using a pair of scissors, slice thin strips off the dough until it has all been used up.
- Bring a pan of water to the boil, add a dash of sunflower oil and cook the noodles until they rise to the top. Drain and toss in a little oil to prevent them sticking together.
- In a nonstick pan heat a little oil and fry off the garlic, fresh chilli and dried chilli. Add the soy sauce honey, gochujang and lime.
- Add the cooked noodles into the pan and stir-fry on a high heat for a couple of minutes until the sauce has reduced and everything is starting to caramelise.
- Pan fry the pak choi in a little oil and serve alongside the noodles.
Notes
For a quick fix you can use pre-made chilli oil: you'll need 3-4 tbsp, and be sure to add extra soy sauce or salt, and lime juice or rice wine vinegar if you think your favourite brand of sauce needs a little extra oomph!