Peanut, chilli & garlic oil
- Esther Clark
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Makes 200ml
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 5 out of 5.1 ratingRate
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Spoon this fiery peanut, chilli and garlic oil over instant noodles, ramen, crispy fried eggs on toast and steak salad. The peanuts add a lovely crunch
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 2 large garlic cloves
- 200ml sesame oil
- 2 tbsp rice wine vinegar
- 1-2 tsp chilli flakes
- 2 tbsp soy sauce
- 40g finely chopped peanuts
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Nutrition: Per tbsp
- kcal104
- fat11g
- saturates2g
- carbs1g
- sugars0.5g
- fibre0.1g
- protein1g
- salt0.2g
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Method
-
step 1
Thinly slice the garlic cloves. Heat the sesame oil in a pan and sizzle the garlic until lightly golden. Leave to cool. Stir in the rice wine vinegar, chilli flakes, soy sauce and peanuts. Tip into a 200ml jar, season and shake well.
Recipe from Good Food magazine, August 2021
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A star rating of 5 out of 5.1 rating
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