Spicy Thai Peanut Ramen Noodle Bowl (with a Crispy Chili Oil Fried Egg)
I was just in thailand and the street noods were EVERYTHING. The only thing missing was WINE! I was so inspired to recreate some of the magical flavour combinations and find some epic pairings for them. These spicy thai peanut ramen noodles with a chili oil fried egg were TO DIE FOR, especially when paired with a with a dry (not sweet), fruit-forward, deep rosé. The wines acidity contrasts perfectly with the creamy noodles, cleansing the palate between bites, but has enough weight and complexity to it to stand up to all the flavours. The key is to choose a rosé with a medium to low alcohol level (%ABV), so around 11-12%. If the alcohol is too high it will amp up that chili spice (AKA set your mouth on fire) and hide all those beautfiul flavours!
Suggested Wine: Fontanassa Rosa (Rosé of Dolcetto from Piedmont, Italy)
Spicy Thai Peanut Ramen Noodle Bowl (with a Crispy Chili Oil Fried Egg)
Ingredients
- 3 packs ramen noodles (noodles only - I used Indomie Mie Goreng Ramen Noodles and saved the spice/sauce packets for an upcoming recipe!!)
- 2 tbsp avocado oil
- 1-2 cloves garlic, crushed
- 2 cups Nappa cabbage, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 2-3 tbsp water (to steam)
- 1/2 cup peanut butter (smooth, Skippy - I’m sure natural wood work, but this was delicious!)
- 1/4 cup Soy sauce
- 1/2 lime, juiced
- 2 tbsp honey
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tsp Chili oil (I used my favourite, Seven Spice Chili Oil)
- 1 tsp garlic, pressed
- 1/4- 1/2 cup water (as needed for desired consistency)
- 2 tbsp butter
- 2-4 eggs (1 per bowl)
- 1 tbsp chili oil
- 1/2 cup salted peanuts, roughly chopped
- 1/4 cup cilantro, chopped
Instructions
- Prepare vegetables: Press garlic, thinly slice/shred cabbage, thinly slice bell pepper, and shred carrots (or buy pre-shredded if you’re lazy like me!)
- Heat oil over medium-high heat. Add oil, followed by garlic and vegetables. Mix to coat vegetables in oil and garlic, add 2-3 tbsp water, and cover to steam.
- While vegetables are steaming, make spicy peanut sauce (mix all ingredients together) and set aside, and cook ramen noodles as per package directions.
- Add cook noodles and sauce to vegetables and mix/toss to coat and evenly distribute ingredients. Turn heat to low/simmer and cover to keep warm.
- Make your chili egg(s): Melt butter in a pan over medium-high heat. Crack eggs into butter and cover to cook for about 1 minute. Add chili oil to egg/pan then cover again for another minute or so. Flip egg and baste with chili oil/butter mixture to coat, and then remove from pan to keep yolk soft and runny.
- Assesmble noodle bowl: Start with noodles, followed by salted peanuts and cilantro, and top with chili oil. Enjoy immediately with a glass of rosé!
