To make the sauce: Place the ice cubes , and the rest of the peanut sauce ingredients in a blender. Blend on high speed for 2 minutes, until the mixture is extremely smooth and silky, like mayonnaise. If it’s too thick, blend in more ice cubes. Use right away, or transfer to an airtight container and keep in the fridge until needed, for up to two weeks.To assemble the noodles: Cook the ramen noodles until just done. Drain well and stick in an ice water bath until completely cold.
To make My Ultimate Chile Oil : Mix the soy sauce and grated garlic together. Set aside. Using a spice grinder, grind the chile flakes, star anise pod, coriander, cumin, and curry powder into a fine powder. In a large saucepan at least 6 inches deep, combine the spice powder with the oil, sesame seeds, and bay leaves. Set it over medium heat and bring the mixture to a gentle boil. Boil for 3 minutes, stirring frequently, until the chile flakes have turned maroon in color .
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