Chilli Garlic Noodles

NOODLES

Step 1

Bring plenty of water to a roaring boil and season it with salt.

Step 2

Add the noodles and boil until they are approximately 75% cooked. Keep them slightly undercooked because they will finish cooking in the wok.

Step 3

Drain the noodles immediately.

Step 4

Rinse them thoroughly under cold water to halt the cooking process.

Step 5

Drizzle a little neutral oil over the noodles and toss gently to prevent them from sticking.

Step 6

Spread the noodles out and allow them to air-dry while you prepare the remaining components. You want individual, separated strands rather than a wet clump of noodles.

CHILLI PASTE

Step 1

Take 10 dried Kashmiri Red Chillies and place them in a bowl.

Step 2

Cover them with hot water and allow them to soak for 20 minutes, or until completely softened.

Step 3

Remove the softened chillies, but reserve the soaking water.

Step 4

Transfer the chillies to a blender. Add a few ice cubes, a little of the reserved chilli-soaking water and 1 tsp oil.

Step 5

Blend until you have a smooth, bright-red chilli paste. Add only as much soaking water as necessary. You want a thick, smooth paste rather than a watery chilli puree.

Step 6

Place your wok over high heat and allow it to become very hot.

Step 7

Add 4 tbsp neutral oil. Add the finely minced garlic and immediately stir-fry for approximately 10-20 seconds.

Step 8

Add all of the prepared Kashmiri chilli paste along with a pinch of sugar to round out the flavour.

Step 9

Cook the paste for approximately 1-2 minutes, stirring continuously, until it cooks down and you can see oil separating from the paste.

Step 10

Turn off the flame and remove the chilli-garlic paste from the wok. Keep it aside for the final stir-fry.

SAUCE CONCOCTION

Step 1

In a small bowl, combine the Light Soy Sauce, Red Chilli Sauce, MSG, Sugar and Black Or White Pepper. Mix thoroughly.

Step 2

If the sauce seems too thick or gummy, add a small splash of noodle water to loosen it slightly.

Step 3

Keep the vinegar separate. Do not add the vinegar to the sauce concoction yet.

SEASON THE WOK

Step 1

Place the empty wok over your highest flame.

Step 2

Allow it to become very hot, until you begin seeing plenty of smoke.

Step 3

Add approximately 2 tbsp oil and swirl it around so that it coats the cooking surface of the wok.

Step 4

Allow the oil to heat briefly.

Step 5

Carefully pour out all of this oil.

Step 6

Carefully wipe away any remaining excess oil using a cloth or several layers of kitchen paper.

STIR-FRY

Step 1

Return the seasoned wok to high heat.

Step 2

Add 2 tbsp fresh neutral oil and allow it to become very hot.

Step 3

Add the minced garlic and ginger.

Step 4

Stir-fry quickly for approximately 10 seconds.

Step 5

Immediately add the sliced onion, capsicum and carrot.

Step 6

Stir-fry the vegetables vigorously for anywhere between 30 seconds and 2 minutes. If your burner is extremely powerful, 30-45 seconds may be enough to blister and lightly char the vegetables while keeping them crunchy. If you’re using a normal home burner, you may need closer to 1-2 minutes.

Step 7

Add the prepared noodles. Make sure the noodles are properly separated and spread out rather than entering the wok as one large clump.

Step 8

Toss the noodles vigorously with the vegetables.

Step 9

Pour in the prepared sauce concoction.

Step 10

Toss and stir-fry for approximately 30 seconds, allowing the sauce to coat the noodles and cook into them.

Step 11

Add the prepared chilli-garlic paste as required. Since the chilli paste has already been cooked, it doesn’t require much additional cooking.

Step 12

Toss everything together over high heat for approximately 30 seconds to 1 minute. If at any point the noodles appear too dry or the sauces aren’t coating them properly, drizzle in a small amount of noodle water. Add only what you need; the final noodles should be glossy and well coated, not wet or saucy.

Step 13

Once everything is properly tossed and coated, turn off the flame.

Step 14

Add 2 tsp vinegar along with a generous amount of spring onion greens.

Step 15

Give the noodles one final vigorous toss with the flame off.

Step 16

Transfer immediately to a serving plate and your Chilli Garlic Noodles are ready.

Tips and Tricks:

• Cook the noodles only until approximately 75% done so they can finish cooking in the wok without becoming soft.

• Allow the boiled noodles to air-dry properly after rinsing to prevent them from becoming wet or clumpy during stir-frying.

• Keep the wok extremely hot during the final stir-fry and prepare all ingredients before starting.

• Use visual cues rather than relying only on cooking time, as cooking time varies depending on the heat source.

• Add vinegar only after turning off the flame to retain its fresh acidity and aroma.

• Keep the final noodles glossy and well coated rather than wet or overly saucy.