Category: Appetizers

Posted on

Spicy Roasted Chickpeas

Submitted by Chandra Ivy

Serves: 6

Ingredients:

3 tablespoons Sao Noi Original Chili Oil
2 15-ounce cans of chickpeas

Directions:

  1. Preheat oven to 350°F.
  2. Drain chickpeas in colander for 10 minutes, then place on a large plate lined with a double layer of paper towels and microwave for 8-12 minutes, or until they are dry and have slight splits at the seams.
  3. Transfer chickpeas to a 9×13-inch baking pan. Add chili oil and stir to coat evenly. Spread to a single layer and move toward middle of pan.
  4. Roast for 30 minutes. Stir and roast for 20-40 minutes more until deep, golden brown. Chickpeas will be slightly shriveled and dry. Let cool before serving.
Posted on

Sao Noi Salsa

submitted by maly douangphoumy

Serves: 3

Ingredients:

1 teaspoon Sao Noi Ginger Chili Oil½  teaspoon fresh cilantro, chopped
3 tomatoes2 tablespoons fresh lime juice
½ white onion, chopped 1 garlic clove, chopped
2 green onions, choppedPinch of salt, to taste

Directions:

  1. Combine all ingredients in food processor. Pulse until finely chopped.
  2. Refrigerate for 30 minutes. Serve with tortilla chips.

Posted on

Spicy Lemongrass Edamame

Submitted by Gail Robison

Serves: 2

Ingredients:

1 tablespoon Sao Noi Lemongrass Chili Oil
10 ounces of edamame (without salt)
4 cloves of garlic, minced
1/2 teaspoon of sesame oil
1 tablespoon of mayonnaise
2 teaspoons of soy sauce
1/2 teaspoon of salt flakes

Directions:

  1. In a small frying pan, sauté garlic in sesame oil on medium low heat. Be careful not to to burn the garlic. When garlic is golden brown, remove the frying pan from heat.
  2. In a medium bowl, mix sautéed garlic, chili oil, mayonnaise, and soy sauce.
  3. Steam the edamame for 2 minutes.
  4. Toss steamed edamame with chili oil in a large bowl.
  5. Add garlic mixture to the large bowl and mix until steamed edamame is evenly coated. Season with salt and pepper to taste and serve warm.
Posted on

Sao Noi Corn on the Cob

Submitted by: Wade Schueller

Serves: 2-4

Ingredients:

3⁄4 tablespoon Sao Noi Original Chili Oil 1 tablespoon olive oil
4 ears of peeled sweet corn on the cobPinch of salt

Directions:

  1. Preheat grill to 350 degrees. Peel and desilk corn.
  2. Mix chili oil and olive oil together to create oil spread. Brush onto corn until fully coated.
  3. Place corn on the grill.
  4. Corn should take about 15 minutes to fully grill. While grilling, baste corn frequently with oil spread until all sides are golden brown.
  5. Sprinkle with a pinch of salt.
Posted on

Gyoza Spicy Dipping Sauce

Submitted by Kylee Jo Cook

Serves: 3-4

Ingredients:

1 clove garlic, minced2 tbsp Chinkiang vinegar
1 stalk green onion, finely chopped½ tsp chili oil
3 tbsp soy sauce½ tsp sugar

Instructions:

  1. Mix all ingredients together until sugar is dissolved.
  2. Serve with gyoza.