Sweet Chili Noodles with Sky Valley Sweet Chili Sauce

Sweet Chili Vermicelli Noodles Recipe

Serves 4
Finish In 20 minutes

Ingredients

  • 1 package (14-oz.) Rice Vermicelli
  • 4 Eggs
  • 2 tsp. Salt, plus more, to taste
  • 1 tsp. Pepper, plus more, to taste
  • 3 tbsp. Oil (Canola, Vegetable or Grapeseed)
  • 1 Purple Onion, thinly sliced
  • 3 Garlic Cloves, minced
  • 1 Bell Pepper, julienned
  • 2 Carrots, julienned
  • 2 Scallions, sliced
  • 4 tbsp. Sky Valley Sweet Chili Sauce
  • 2 Chopped Scallions, for serving
  • Sesame Seeds, for serving

Products you'll need

Directions

  1. Soak rice vermicelli in a large bowl filled with boiling hot water for 10 minutes.
  2. Season eggs with salt and pepper and whisk thoroughly.
  3. Preheat a wok or a large pan to medium-high heat. Add 1 tbsp. oil and pour in the eggs. Whisking constantly, scramble the eggs until they are just set. Remove from the pan immediately and set aside.
  4. Add another 2 tbsp. oil to pan. Add onions and cook until they have softened and are beginning to change color, about 2-3 minutes. Add garlic, bell peppers and carrots, and cook, stirring often, for 4-5 minutes, until everything has softened but still retains some bite. Season with an additional 1 tsp. salt and ½ tsp. pepper.
  5. Return vermicelli back to the pan. Add Sky Valley Sweet Chili Sauce and a couple pinches of salt and stir thoroughly until all combined and the sauce coats everything. Let cook for an additional 2-3 minutes. Return scrambled eggs back to the pan and remove from heat. Toss everything together once again.
  6. Serve sweet chili noodles immediately, topped with sesame seeds and scallions.

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