
Sichuan Firecracker Mee
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Ingredients
- 2 pieces Mi URAI
- For Spicy Paste:
- 2 cloves garlic, chopped
- 2 large red chilies
- 9 bird’s eye chilies
- 2 dried chilies
- 1 tsp Sichuan pepper/ huajio
- 1 tbsp sesame oil
- 3 tbsp cooking oil
- 1 tsp sugar
- ½-1 tsp Salt
- For topping:
- 50 gram roasted peanuts, crushed into coarse crumbs
- 200 gr chicken breast, boiled and shredded
- 2 stalks coriander leaves
Instructions
- 1. Cook Mi URAI according to instructions on pack. Set aside. Blend along with the sugar and salt.
- 2. For spicy paste: Heat the cooking oil and sesame oil in a wok. Stir-fry garlic until fragrant. Add large red chilies and bird’s eye chilies, cook until wilted. Add dried chilies and Sichuan pepper, mix well and set aside. Blend along with sugar and salt.
- 3. Heat cooking oil, stir-fry spicy paste until cooked. Set aside.
- 4. Add Mi URAI into spicy paste and mix well.
- 5. Serve with toppings.
- Servings : 2
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