Tags | Chik'n | Wings

Sweet Chili Cauliflower Wings With Coconut Noodles, Chili Sauce & Peanut/Sesame Crisp

By Malissa Almond, @foxandfarro

Get creative with your Sweet Chili Cauliflower Wings and try this delightful thai-inspired noodle bowl!

Recipe Overview

Serves 4

Ingredients

Noodles

  • 1 package of fine vermicelli, 300grams
  • 1 can of full fat coconut milk
  • 1 inch knob of fresh ginger
  • 3 cloves of minced garlic
  • 3 tbsp sesame oil
  • 1/4 cup fresh lime juice

PEANUT SESAME CRISP

  • 1/4 cup of peanut oil
  • 2 Tbsp sesame oil
  • 1 Tbsp white sesame seeds
  • 1/4 cup roughly chopped salted & roasted peanuts
  • 1 tsp chili flakes
  • 4 cloves of garlic, thinly sliced

CHILI SAUCE

  • 1/2 cup of water
  • 1/2 cup of sugar or liquid sweetener of choice
  • 1/4 cup rice vinegar
  • 1/2 tbsp. tamari
  • 2 Tbsp sambal oelek
  • 1 Tbsp. Cornstarch
  • 1/2 tsp. red pepper chili flakes
Note

EXTRAS

2 packages of Sweet Chili Cauliflower Wings

Thai basil

cucumber

shredded carrot

lime wedges

fresh red chilis

Directions

  1. PEANUT SESAME CRISP
    Thinly slice garlic into chips. Add to a saucepan with oils & bring to a light simmer. As garlic turns light gold, add peanuts. Simmer and stir for a couple more minutes until garlic is very crispy. In a separate bowl, combine sesame seeds & chili flakes. Carefully pour the simmering oil into the bowl and stir to combine. Let it cool.
  2. NOODLES
    Cook & drain your rice noodles as directed. On medium heat, add sesame oil to a large pot. Finely mince the fresh ginger & sauté with garlic. Pour in the coconut milk, stir, and add lime juice & cooked noodles. Combine & let sit for 5 minutes off of heat.
  3. CHILI SAUCE
    Whisk together 1/4 cup of water, along with cornstarch. Combine with the rest of the ingredients. Bring to a light simmer in a sauce pan, stirring constantly until smooth.
  4. BOWL
    Toss precooked wings in a bowl, while drizzling the chili sauce over evenly. Build your bowls by combining noodles, wings, fresh veg & peanut crisp oil drizzled all over. Serve with extra lime wedges, fresh chili & Thai basil.

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