18 September 2014,11:47 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Combine the chilli oil, garlic, peanut butter, soy sauce, brown sugar and vinegar in a bowl. Whisk well and set aside.
  • Heat the sunflower oil in a wok or large open pan and fry the chillies until crisp. Drain on kitchen paper. Fry the peanuts in the same oil until golden, and drain on kitchen paper.
  • Bring the chicken stock to a gentle boil in a saucepan and add half the pickled cabbage. Cover and simmer for 2 minutes only. Keep hot.
  • Put the noodles in a large bowl and cover with boiling water. Leave to stand for 2 minutes only. Drain well and toss with the sesame oil. 


  • 2 teaspoon chilli oil
  • 2 garlic clove, crushed
  • 6 tablespoon smooth peanut butter
  • 6 tablespoon light soy sauce
  • 4 tablespoon soft brown sugar
  • 3 tablespoon balsamic or black Chinese innegar
  • 6 tablespoon sesame oil
  • 6 dried red chillies
  • 100 grams natural peanuts
  • 2 litres strong chicken stock
  • 200 grams pickled Chinese cabbage, roughly chopped
  • 250 grams medium egg noodles
  • 6 spring onions, finely sliced

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