Category: Entrées

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Garlic Rice Noodles

Submitted by Tyler Rehberg

Serves: 2

Ingredients:

4 teaspoons Sao Noi Lemongrass Chili Oil 2 tablespoons ginger
2 tablespoons vegetable oil 7 scallions
1 tablespoon toasted sesame oil 4 radishes
2 tablespoons soy sauce 1 bunch bean sprouts
4 teaspoons dark rice vinegar Cilantro (garnish)
14-ounce package rice noodles ½ teaspoon white pepper
6 clove garlic Salt to taste

Directions:

  1. Mince garlic and ginger, slice scallions, and thinly slice radish.
  2. Bring a large pot of water to boil, add rice noodles, and cook for 3-5 minutes, until soft.
  3. Divide soy and vinegar evenly into two bowls and season with salt and pepper. Add rice noodles and bean sprouts.
  4. Mix garlic, ginger, scallions, and chili oil. Drizzle chili oil mixture over the bowls, mix and garnish with sliced radish and cilantro.
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Sao Noi Pumpkin Soup

submitted by gina hansen

Serves: 3

Ingredients:

½ teaspoon Sao Noi Original Chili Oil 1 teaspoon green onions, finely chopped
1 tablespoon rice bran oil or similar high heat oil 1 cup broth (meat or vegetable) or water
2 cups cubed pumpkin (or other squash), fresh or frozen 1 14-ounce can light coconut milk
1 medium sweet people, cubed Pinch of salt
1 yellow onions, chopped

Directions:

  1. In a medium saucepan, add broth or water and warm for 5-7 minutes on medium-high heat.
  2. In a medium soup pot, sauté onions in a light coating of butter until softened. Add sweet potato and pumpkin, stirring occasionally for at least 15 minutes or until soft and cooked thoroughly.
  3. Add coconut milk, and salt to taste, and simmer on low-medium heat for 10 minutes, stirring occasionally. Pour in the warm broth and stir until even.
  4. Ladle into soup bowls and garnish with chopped onions. Serve with warm break, toast, or crackers.
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Sao Noi Steak

submitted by maly Douangphoumy

Serves: 2

Ingredients:

1 tablespoon Sao Noi Lemongrass Chili Oil1/2 teaspoon Italian seasoning
16-ounce steak 3 cloves garlic, minced
1/2 tablespoon olive oil 1/2 teaspoon black pepper
1/2 teaspoon onion powderPinch of salt

Directions:

  1. Place all the ingredients in a bowl or resealable gallon-sized freezer bag. Shake to combine.
  2. Add steak to the marinade. Place in refrigerator and marinate for at least 1 hour, or up to 24 hours. Cook steak as desired.
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Clams Meditteranean

Submitted by John Schroeder

Serves: 4

Ingredients:

2 teaspoons Sao Noi Original Chili Oil 3 cloves chopped garlic
2 pounds steam clams 1 cup dry white wine
1 cup diced onions1 teaspoon salt
1 cup diced fire-roasted tomatoes2 teaspoons chopped parsley

Directions:

  1. Sauté peppers and onions in chili oil on high heat.
  2. Add garlic, white wine, tomatoes, and salt.
  3. Reduce heat and add clams, simmer for 15 minutes.
  4. Plate, then top clams with parsley.
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Stuffed Bell Peppers

SUBMITTED BY BRIAN BARBER

Serves: 6

Ingredients:

3 ounces Sao Noi Original Chili Oil2 pouches quick-prep jasmine rice
3 tablespoons olive oil16-ounce can black beans
6 medium (any color) bell peppers14.5-ounce can diced tomatoes
1/2 cup white onions, chopped32-ounce can tomato sauce (set 6 tablespoons aside
to top each bell pepper)
12 ounces whole kernel frozen corn 1 pound lean ground beef
1 cup cheddar cheese 1/2 teaspoon salt

Directions:

  1. Preheat the oven to 350°F.
  2. Cut off tops of bell peppers, clean out the seeds.
  3. Place bell peppers on a plate or paper towel; microwave for 3-4 minutes to soften. Place peppers cute side up in a glass baking dish.
  4. Heat olive oil in a deep pan over medium to high heat. Add the ground beef, chopped onions, and salt. Cook for 8-10 minutes, stirring occasionally until light brown. Drain excess fat.
  5. Add tomato sauce (reserving six tablespoons), diced tomatoes, black beans, rice and corn to ground beef and onions. Cook over medium heat for 15 minutes, stirring occasionally, until thoroughly mixed and hot.
  6. Remove from heat and stir in chili oil.
  7. Stuff each bell pepper with beef mixture and add a spoonful of tomato sauce to the tops of each. Cover with foil (to prevent from drying out); bake for 35 minutes. Uncover and top with cheese. Cook for an additional 10 minutes.