Signed in as:
filler@godaddy.com
.jpeg/:/cr=t:0%25,l:0%25,w:100%25,h:100%25/rs=w:400,h:533.3333333333334,cg:true)
Great on rice, noodles, stir-fry, eggs, avocado… We’ve even heard it’s good on fish and chips!
This is our take on chilli crisp. It's a little bit milder than some, but packed full of flavour. Amongst other things we use fourteen different spices. Take that, Colonel Sanders!
INGREDIENTS
Vegetable oil, Crispy fried onions (onions, segregated palm oil, WHEAT flour) (12%), Chilli flakes (6%), Spices (6%), Red pepper flakes (5%), Black rice vinegar (water, glutinous rice, WHEAT bran), Salted black beans (SOY beans, water), flavour enhancer (Monosodium Glutamte), SESAME seed, Salt
May contain traces of Celery, Eggs, Milk, Mustard, Peanuts, Tree nuts
300ml jars
Noodle omelette with pepper crisp
Straight-to-wok noodles, lightly fried (in a non-stick pan, not even a wok... we're probably going to get cancelled for this quick lunch). A few beaten eggs with thinly sliced spring onion whites, poured over the hot noodles. Pepper crisp liberally strewn across the top. Put a lid on to help the top of the omelette set. Decorate with the greens of the spring onions.
Scrambled Eggs on Toast
Simply get some nice fresh bread, toast it, butter it up, load with scrambled egg then dollop a generous amount of the pepper crisp all over on top!