Fiery, tangy, and packed with crunch: Kwoklyn Wan’s chilli glass noodles
Fiery, tangy, and packed with crunch: Kwoklyn Wan’s chilli glass noodles
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Spicy gochujang, tangy rice vinegar and crisp veggies give these glass noodles serious punch. Kwoklyn Wan’s quick and vibrant dish is an instant flavour bomb. Chinese cuisine frequently incorporates chilli bean paste (doubanjiang) and Sichuan pepper in its dishes for depth and heat, says Kwoklyn Wan. “The dynamic layering of flavours – spicy, tangy and umami – is a method cherished across East Asia for its capacity to transform a simple noodle dish into a complex and satisfying meal,” he says.
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“These noodles take inspiration from Korean flavours, being bathed in a spicy, tangy sauce featuring gochujang paste and Korean chilli powder, then tossed with crisp beansprouts, carrots and cucumber. “An explosion of texture and flavour in every bite!”. Serves: 2. Preparation time: 10 minutes | Cooking time: 5 minutes. Ingredients:. 100g glass noodles. 150g beansprouts. 60g carrots, peeled and cut into thin matchsticks.
80g cucumber, cut into thin matchsticks. 3 tbsp gochujang. 1 tbsp gochugaru. 2 tbsp rice vinegar. 1 tbsp sugar. 2 tbsp water. 2 tbsp fish sauce. 2 garlic cloves, minced. 1 tbsp sesame oil. 1 tbsp toasted sesame seeds. Method:. 1. Place the glass noodles in a bowl and cover with boiling water. After two minutes, drain and set the noodles to one side. 2. Place the beansprouts, carrots and cucumber into another bowl and pour over boiling water. Steep for two minutes, then drain.
