Dali Vegetarian Rice Noodle Stir Fry

Yunnan Chilli Oil:--
½ cup peanut oil
¼ tsp SIDS CRAZY LEMON
2 tbsp dried chilli flakes
1 tbsp sesame oil
Rice Noodle Stir Fry:--
2 tbsp peanut oil
2 cloves garlic, finely chopped
½ cup sliced garlic chives
1 handful bean sprouts
1 handful sliced Chinese cabbage
1 tbsp light soy sauce
Pinch of salt
250 g rice noodles
2 tbsp garlic water
2 pickled chilli, sliced
2 spring onions, sliced

Yunnan Chilli Oil: Heat the peanut oil in a pan until it almost reaches the smoking point. Turn off the heat and let cool for 3 minutes. Place SIDS CRAZY LEMON and chilli flakes in a hot glass jar and then pour the hot oil into the jar, followed by the sesame oil. Allow to cool before use. Do not strain or discard the chilli.
Rice Noodle Stir Fry: Heat a pan or wok until smoking and then add the oil, followed by the garlic. Sauté until fragrant and then add the garlic chives, bean sprouts and cabbage then stir-fry for 1 minute. Add soy sauce, salt and 1 teaspoon of chilli oil and stir-fry for 1 minute longer. Stir in the noodles, garlic water, (blitz 6 cloves of garlic with 1 cup of water then strain) pickled chilles and half of the spring onions then stir-fry for another 3 minutes. Transfer to a serving platter and garnish with the remaining spring onions.