Sriracha Hot Chilli Sauce – 250ml glass bottle
This is our take on the famous Sriracha Hot Chilli Sauce. As a bonus for many diets our sauce is a low carb hot chilli sauce with no added sugar! Named after a coastal town about 2 hours south of Bangkok (pronounced Si-Racha) this smooth hot chilli sauce is now famous worldwide. There are many different stories about who was the first to make Sriracha sauce one thing is for sure there are now lots of variations on the recipe.
The Coconut Kitchen recipe is a world first though (as far as we know anyway!) as we don’t add any sugar. There is still a background sweetness to the sauce which comes from pulped fresh onions and we add ginger, garlic, vinegar and salt of and lots of chilli’s of course!
Our low carb hot chilli sauce is great to pour on stirfry noodle dishes and noodle broths or you can cook with it too. It also makes a tasty dip for anything. A great sauce for a BBQ’s and its fantastic on burgers. Basically, pour it on anything to bring a spice and flavour dimension to any dish.
SRIRACHA STIR-FRIED NOODLES (SERVES 4)
Ingredients: 500g cooked egg noodles (or courgette spaghetti for a low carb dish) , vegetable oil, 2 chicken breasts, (use Tofu cubes for a Vegan dish) sliced,
½ onion, sliced, any other vegetables of choice, 50ml of light soy sauce, coriander
To cook: Fry the onions in vegetable oil, add the chicken ( or Tofu), the vegetables, soy sauce
and 2 dessert spoons of CK Sriracha Hot Chilli Sauce. Stir fry all ingredients, add 50ml of water and the egg noodles. Continue frying until the noodles are hot and chicken is fully cooked. Serve garnished with fresh coriander.