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Croissant Noodles with Red Pepper Sauce and Fried Mini Pak Choi

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Croissant Noodles with Red Pepper Sauce and Fried Mini Pak Choi

The perfect croissant noodles with red pepper sauce and fried mini pak choi recipe with a picture and simple step-by-step instructions.

Croissant noodles:

  • 150 g Croissant noodles
  • 1 tsp Salt
  • 1 tsp Ground turmeric

Red pepper sauce:

  • 300 g 2 rote Paprikas ca. 400 g / geputzt
  • 50 g 2 kleine Zwiebeln / geschält
  • 1 tbsp Olive oil
  • 125 ml Chicken broth (1 teaspoon instant broth)
  • 4 tbsp Whipped cream
  • 1 tbsp Ketchup Manis
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 0,5 tsp Sambal Oelek

Fried mini pak choi:

  • 140 g 4 Mini-Pak Choi
  • 1 tsp Salt
  • 2 tbsp Olive oil
  • 1 tsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 1 tsp Ketchup Manis
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill

Serve:

  • 10 g Freshly grated Parmesan cheese
  • 2 Stalk Parsley for garnish

Croissant noodles:

  1. Cook the squirrel noodles in salted water (1 teaspoon of salt) ground with turmeric (1 teaspoon) until firm to the bite according to the instructions on the package and drain through a kitchen sieve.

Red pepper sauce:

  1. Cook the squirrel noodles in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) until firm to the bite according to the instructions on the package and drain through a kitchen sieve. Peel, clean, wash and dice the peppers with the super peeler (Lurch!). Peel and dice the onions. Heat olive oil (1 tbsp) in a saucepan, add diced paprika and diced onion and sauté. Deglaze / pour in the chicken stock (125 ml) and simmer / cook with the lid on for about 15 minutes. Purée finely with a hand blender and stir in the whipped cream (4 tbsp) and sweet soy sauce (1 tbsp). Finally, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).

Fried mini pak choi:

  1. Clean and wash the Pak Choi, blanch in salted water (1 teaspoon of salt) for about 2 minutes, remove and cut in half lengthways. Heat olive oil (2 tbsp) in a pan, place the mini pak choi on the cut and fry lightly. Drizzle with a mixture of light soy sauce (1 teaspoon), dark soy sauce (1 teaspoon) and sweet soy sauce (1 teaspoon). Finally, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).

Serve:

  1. Arrange everything (fried mini pak choi, croissant noodles and red paprika sauce decoratively on 2 pasta plates, sprinkled with freshly grated Parmesan cheese and garnished with a parsley stick. If you want, you can also garnish the plates with tangerine wedges. Planned here, unfortunately forgotten!
Dinner
European
croissant noodles with red pepper sauce and fried mini pak choi

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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