pickled red chillies

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

Valli Little's rolled rice noodles with crispy chilli tofu

sunflower oil

banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths

tsp dried chilli flakes

tsp sea salt flakes

rice flour and self-raising flour

tofu,

broccolini, blanched, halved lengthways

(160 grams) peas, blanched

(50 grams) fried Asian shallots

pickled red chillies (from Asian grocers), to serve

soy sauce and rice vinegar

sesame oil oil

tsp caster sugar

tsp grated ginger

garlic clove, crushed

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These quick pickled chillies are spicy, sharp, and so addictive! This easy recipe is great for when you have a lot of chillies, and they go with so many dishes, from salads to noodles!

Quick Pickled Chillies

(5¼ oz) red chillies

water

120 milliliters (½ c) white vinegar

white sugar

salt

bay leaf

mustard seeds

fennel seeds

Wash and dry the chillies.

Slice the chillies width ways and discard the stalks.

Pack the chillies into a sterilised jar.

In a small saucepan, combine the water and white vinegar with the sugar and salt. Add the bay leaf, mustard seeds and fennel seeds and heat over a gentle heat, stirring occasionally, until the sugar and salt have dissolved.

Pour this over the chillies in the jar - the liquid should cover the chillies to prevent the air from getting to them.

Store in the fridge for up to a week.

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Quick Pickled Chillies

Top 2 pickled red chillies recipes from across the web

The most viewed pickled red chillies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Valli Little's rolled rice noodles ...

Quick Pickled Chillies

The most viewed pickled red chillies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine