Green chilli crisp recipe is a take on the ever-popular red chilli crisp. The most famous commercial version, Lao Gan Ma, was first made by entrepreneur Tao Huabi, who started out selling noodles topped with her own chilli sauce in Guiyang before turning it into a factory brand in the late 1990s. It's since become one of the most widely recognised jarred condiments to come out of Guizhou province, China. That original is deep red, oily and built for heat. Green chilli crisp still has the crunch and the technique of aromatics fried until golden, then bloomed in hot oil, but changes the base flavour to fresh green chillies, cilantro, spring onion and makrut lime leaf, so what goes in the jar is considerably more fragrant than its red cousin. For the green chilli crisp, the thinly sliced shallots and garlic are slow-cooked in oil until they are golden and crumble between fingers. Then the fresh green mix is made with diced chillies, chopped cilantro stalks and roots, spring onion greens, sesame seeds and shredded makrut lime leaf, which gets ‘cooked’ only by the hot oil poured over it. That pour is when the whole jar comes together, and the oil should be just short of smoking, so it sizzles into something fragrant without scorching them. This green chilli crisp uses long green chillies, which have a tendency to be mild enough for everyday cooking. Jalapeños are hotter with a better flavour, and Thai green chillies push it towards the hotter scale. So pick the chillies based on who is eating this condiment. The makrut lime leaves are optional but worth sourcing if you can, as they add a citrusy, slightly floral note that regular lime zest can't quite replicate.

Did you know you can enjoy the typical instant ramen recipe chilled? Such preparations are quite common across East Asia, especially China, Korea and Japan. So, try this spicy and sour noodle recipe that takes only 20 minutes to fix, perfect for YiPPee! Magic Masala Noodles fans. It is perfect for a hot, humid afternoon when the hunger pangs hit. This dish, inspired by the Chinese suan la liang mian, or sour and spicy cold noodles, features a tangy soy-vinegar dressing with the numbing heat of Sichuan pepper. Using Yippee Noodles instead of dried spaghetti considerably reduces the time needed to prepare the noodles, since the round noodle blocks are instant noodles that cook in a matter of minutes. So you still get to enjoy your fancy bowl of noodles that looks as good as it tastes and is perfect for weeknight dinners, especially if you wish to treat your family, who can be finicky about taste, and you are quite tired. The dressing keeps this noodle recipe light, with the soy sauce adding umami depth and saltiness, the rice vinegar adding a sour edge, and a spoonful of chilli oil supplying both heat and richness. Sichuan peppercorn contributes to the distinctive tingling warmth that differs from the instant kick of red chilli. If not available where you live, there’s an easy substitution in the recipe below. Add some cucumber to the cold noodle dish to offset the fieriness of the chilli oil, with the chopped scallions adding to the dressing.

A recipe for homemade gochujang paste, a staple Korean condiment made with Korean red pepper flakes, brown rice syrup, miso paste, and other flavorful ingredients.