All the spice! The inspiration for this recipe came from a magical culinary adventure in Shanghai with my husband, Dan. The secret ingredient is the Sichuan Peppercorns which add a big punch and a tongue-titillating numbness!
INGREDIENTS
- 1 package of chickpea spaghetti noodles
- 2 Tbl Sriracha oil (from Amazon)
- 3 Tbl minced garlic
- Big handful of dried red peppers
- 1 Tbl chili flakes
- 2 Tbl Sichuan peppercorns (from Amazon)
- 1 Tbl coconut aminos
- 1 Tbl golden monkfruit sweetener
- 3 chicken thighs cut in bite sized pieces
- Salt and pepper to taste
DIRECTIONS
- Prepare noodles as directed on package in a pot
- Heat oil in a large pan
- Add spices and sautée for about 5 mins
- Add chicken to oil and spices and cook through
- Once noodles are cooked, run under cold water through a colander (to stop the cooking and thus avoid soggy noodles!)
- Add drained noodles to chicken/oil/spice pan and stir fry for ~ 2 mins
The noodles are very spicy and tongue-numbing!!! Total tastebud fireworks!!!
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