Author: Sao Noi

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

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.
Posted on

Peanut Butter Balls

Submitted by Maly Douangphoumy

Serves: 3

Ingredients:

½ cup Sao Noi Peanut Sauce 1 cup powdered sugar
3 tablespoons salted butter, softened 1 cup semi-sweet chocolate chips

Directions:

  1. Mix the peanut butter and softened butter together in a bowl. Gradually stir in powdered sugar until fully combined.
  2. Cover and place in the fridge for about 15 minutes to firm up.
  3. Using your hands, shape and dough into 1-inch balls. Place the balls on a baking sheet, cover and refrigerate for at least 20 minutes. (This will ensure balls keep their shape when dipped).
  4. Melt the chocolate chips according to package instructions.
  5. Using a fork, dip the peanut butter balls one at a time into the melted chocolate. Allow the excess chocolate to fall off.
  6. Place the chocolate balls onto wax paper, cover and refrigerate until ready to serve.
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

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.