Our friend Marni Xuto concocted this incredibly delicious and flavoursome noodle recipe using our brand new crispy, crackly Chilli Crunch. This slurpy noodle dish heavenly and perfect for your next fake-away night!
Follow her on instagram: @easy.thaifood
4 Bockwurst's 2 Boiled eggs 230g Mooli - peeled 150g Onion 80g Dried egg noodles 2 Tablespoons of The Woolf Kitchen Chilli Crunch 2 Teaspoon pickled red onion 2 Teaspoon light soy sauce 1 Teaspoon sugar 1/2 Teaspoon salt 1/2 Teaspoon rice vinegar 1/4 White pepper 1 Spring onion 1 Red chilli 1 vegetable stock cube 1500ml Water Put the water , mooli, onion, light soy sauce, sugar, vegetable stock cube and salt in a big sauce pan over high heat. Bring it to boil and simmer for approximately 1 hour. Season with the white pepper and rice vinegar. Cook the noodles according to an instruction on the package. Once the broth is ready, assemble each bowl with the noodles, veggies, bockwurst, pickled red onion, egg and 1 tablespoon of The Woolf's Kitchen Chilli Crunch. Pour a generous amount of broth, garnish with spring onion and red chilli. Eat and enjoy!
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