Recipe: Yummy Talumein Soup With Hot and Spicy Chili Oil

Recipe: Yummy Talumein Soup With Hot and Spicy Chili Oil Delicious, fresh and tasty.

Talumein Soup With Hot and Spicy Chili Oil. Get some prep out of the way. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear. Transfer to a small bowl (with oil).

Spicy Wontons in Chili Oil (红油抄手) With a tender pork filling wrapped in a slick noodle, these Spicy Wontons get tossed in a fiery Sichuan-style sauce that's loaded with umami.

They make for an appetite-boosting starter or satisfying main that can be prepped ahead and served in a matter of minutes.

To make chile oil with fresh chile peppers: Take a small handful of fresh red hot peppers and make a long slit lengthwise in each one.

You can have Talumein Soup With Hot and Spicy Chili Oil using 17 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Talumein Soup With Hot and Spicy Chili Oil

1. You need of For the Soup:.

2. You need of Instant Noodles.

3. It’s of Boneless and Skinless Chicken Thighs (Chopped Finely).

4. You need of Chicken/Vegetable Broth.

5. It’s of Water.

6. Prepare of Medium Green bell pepper(Chopped Finely).

7. You need of Green Onions.

8. You need of Ginger (Minced).

9. It’s of Garlic Cloves (Minced).

10. It’s of Cornstarch.

11. It’s of Dark Soya Sauce.

12. It’s of Vinegar.

13. Prepare of Salt.

14. You need of For the Chili Oil:.

15. You need of Cooking oil (Any except Sesame oil, Mustard Oil & Olive Oil) I used Canola Oil.

16. You need of Red Chili flakes (Heaped).

17. You need of Dried whole red chilies (Broken into halves).

Place in a glass jar or bottle.

Add a bay leaf, garlic clove, or sprig of fresh rosemary if desired.

Cover with up to four cups of olive oil.

Seal the jar and set aside for one to two months before using it.

Talumein Soup With Hot and Spicy Chili Oil instructions

1. (A) To make the Soup:.

2. Take a small measuring cup or bowl. Mix the Corn Starch with 1/4 cup of water to make a slurry. Set aside.

Pour the Chicken Broth & Water into a large pot with lid..

1. When it comes to a rolling boil, add the Chicken, Ginger, Garlic, Soya Sauce, Vinegar & Salt.

Reduce heat to low & let it simmer covered for about 15 minutes..

1. Slightly crush the Noodles to make it easier to eat. Add to the pot. Followed by the Mushrooms, Bell Peppers & Green Onions.

Cook for 2-3 minutes over medium heat. We want the veggies to be crunchy & the noodles al dente..

1. Reduce heat to low. Add the slurry. Keep stirring constantly to avoid lumps..

2. Serve hot with Chili Oil &/Or Chili Sauce.

Garnish with Green Onions if you wish to.

Note: You may totally omit the water & use 8 cups/2 Litres of broth..

1. (B) To make the Chili Oil:.

2. Heat the cooking oil in a small frying pan or wok over medium heat..

3. Add the chili flakes & broken chilies. Stir. Take off the heat as soon as the chilies begin to sizzle..

4. Do not let the chilies burn, please. Let the oil cool down completely. Store in a clean & dry glass jar. Use as required..

5. This is quite a versatile condiment. Can be used in Soups/Porridges, Stir fried Meats/Veggies, Pasta, etc..

Slice the fish filet to ¼" thick slices and transfer to a bowl.

Cut up napa or cabbage and set aside Add salt, white pepper powder, and corn starch to the fish.

Hi Wei, I just make some Chinese Chili oil following this recipe.

Well, I guess the oil wasn't hot enough.

When I poured the red pepper flakes mix into the oil, there was no bubbling at all.