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Tbh I would make this just for the hot oil sizzle. I make this all the time cus itโs mad easy and takes like 10 mins. You can also freestyle the chili oil ingredients to your preference - itโs extra garlic, extra chilli flakes and extra vinegar for meh.
๐๐ฝโโ๏ธ tips:
- use heatproof bowl yโall. I broke one before and it was terrifying with the hot oil.
- use a big bowl yโall. The oil will splatter k, I burned my hands before making this in a small bowl.
- oil is ready once you see little bubbles. Donโt overheat oil. If you wanna be extra careful, you can test oil by dipping a wooden chopstick in. If bubbles come up, oil is ready.
๐ฅ recipe:
- 1 serving knife cut noodles, cooked
- a handful of cilantro
- 2 stalks bok choy, blanched
chili oil:
- 1 tbsp chilli flakes
- 2 cloves garlic, minced
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tbsp vinegar
- 1 tsp sugar
- 2 tbsps neutral tasting oil (like canola or vegetable)
1. combine all the ingredients for the sauce in one bowl.
2. heat oil until hot, or when you see bubbles forming in the oil.
3. gently pour oil over sauce, there should be a nice sizzle. gently stir to combine.
4. blanch bok choy. in same pot of water, cook noodles till al dente, and immediately add to sauce. add cilantro. toss to combine. add noodle water for easier tossing if needed.
5. noodles are done! top with blanched bok choy, sesame seeds, more chili flakes - EAT!