Tikka Twist Stir-Fry Noodles
Fast, glossy noodles with blistered vegetables. Everything happens in about six minutes, so have it all ready first.
Photography is illustrative. Every recipe is tested.
Ingredients
- 200 g noodles, rice noodles or udon
- 2 teaspoons Tikka Twist Signature Blend, Hot
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon neutral oil, for the wok
- 1 tablespoon sesame oil, to finish
- 1 bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- Spring onions, sliced
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Whisk it into a sauce first. Thrown dry into a hot wok the tomato powder scorches within seconds and turns the whole dish bitter. Loosened with soy and water it coats the noodles evenly instead. This is the step that makes or breaks the dish.
Method
- 01
Whisk the 2 teaspoons of Tikka Twist Hot with the soy sauce and water in a small bowl until smooth, and set it beside the stove. Do not skip this: the blend must go in wet, not dry.
- 02
Cook the noodles, drain, and rinse briefly under cold water so they stop cooking. Toss with a splash of the sesame oil so they do not clump.
- 03
Heat the neutral oil in a wok over high heat. Add the garlic for 15 seconds, then the pepper and snap peas, and stir-fry 2 minutes until blistered but still crisp.
- 04
Add the noodles and toss for 1 minute to warm through.
- 05
Pour the sauce down the side of the wok so it hits hot metal and sizzles, then toss hard for 30 to 60 seconds until everything is glossy and coated. Take it off the heat.
- 06
Finish with the remaining sesame oil and the spring onions, and serve immediately.