It’s time for Peppadew recipe #2! If you haven’t got a clue what I’m talking about, you must have missed yesterday’s post – take a quick look here and then come back, I’ll wait…
This time I decided to use the Peppadew peppers to spice up a simple Chinese-style noodle dish. With fresh garlic, ginger, soy sauce, hoi sin sauce, and the spicy peppers, these noodles really pack a flavour punch. If you’re not into noodles, you could substitute them for rice, or even just skip the carbs altogether and serve the dish up as a hoi sin veggie stir fry. Personally, I love my carbs, so noodles it was.
I spotted these funny-shaped noodles in the shops and decided to give them a go, because why not? Turns out, they kind of look like tentacles when cooked… so I guess that’s why not. Feel free to use a less seafood-esque shape of noodle if you prefer.
As usual, this recipe is super simple. Fry up a load of veggies – I went for aubergine, onion, peppers and mushrooms (surely the best combination of four veggies ever?), and they worked really well. The aubergine and mushrooms are quite (for lack of a better word) ‘meaty’, and make these veggie noodles feel really substantial.
Then just add the cooked noodles (use fresh egg noodles if you want to avoid dirtying a second pan, since I’m guessing nobody likes extra washing up – they can be thrown straight into the stir fry), and all those yummy saucy bits. If you can’t find hoi sin sauce, any other Chinese-style stir fry sauce will work well instead.
The chopped Peppadews bring a really lovely heat to this dish. They’re spicy, but in a kind of sweet way, which goes beautifully with the hint of sweetness in the hoi sin sauce. It’s hard to beat a dinner that’s this tasty, especially when it comes together in less than half an hour!
Hoi sin veggie noodles
- 1 tbsp oil
- 1 medium aubergine (eggplant), diced
- 1 yellow pepper, cut into strips
- 1 onion, halved then sliced
- 4 medium mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 tsp fresh ginger, grated
- 200 g noodles or linguine
- 60 g hot peppadew piquante peppers, drained and chopped (~ 1/3 of a 400g jar, or ~ 2/3 cup)
- 2 spring onions, sliced
- 2 tbsp hoi sin sauce
- 2 tbsp soy sauce
- Black pepper
- Fresh coriander (cilantro), to serve
- Heat the oil in a large frying pan, and add the chopped aubergine, pepper and onion. Cook for a few minutes over a medium heat, until slightly soft. Add the mushrooms, garlic and ginger, and cook for a further 5 minutes, until all the vegetables are soft.
- Meanwhile, boil the noodles according to the directions on the packet - dried noodles will take around 12 minutes.
- When the vegetables are soft, add the chopped peppadew peppers, spring onions, hoi sin sauce and soy sauce, and mix well to combine. Cook for a minute or two until hot.
- When the noodles are ready, drain them and add them to the pan with the sauce. Toss to coat (I find it easiest to use a pair of plastic tongs for this). Add a good pinch of black pepper, and serve immediately topped with plenty of fresh coriander.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.