10-MINUTE GARLIC CHILI OIL NOODLES
This quick & easy recipe features thick noodles tossed in an incredibly flavorful sauce, to be prepared in just 10 minutes! Topped with cilantro and green onions, these spicy and garlicky chili oil noodles are so simple to make but loaded with scrumptious flavor.
Provided by Elle
Time 10m
Number Of Ingredients 10
Steps:
- Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for a few seconds then drain.
- Add garlic, chili flakes, white parts of green onion, light & dark soy sauce, chinese black vinegar, salt, and sugar over the noodles.
- Heat oil in a saucepan until sizzling hot. Pour the hot oil over the chili flakes and garlic, and mix until the noodles are evenly coated. Garnish, add more soy sauce if needed, and enjoy!
Nutrition Facts : Calories 520 kcal, ServingSize 1 serving
SPICY CHILI GARLIC NOODLES
These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They're gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!
Provided by Claire Cary
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
- Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
- Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
- When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
- Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!
Nutrition Facts : ServingSize 1 bowl, Calories 299 kcal, Carbohydrate 53 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Fiber 1 g, Sugar 4 g
ULTIMATE VEGGIE CHILI
Steps:
- In a large stockpot, saute onion, bell pepper, and garlic in the olive oil over medium-high heat until onions are starting to soften. Stir in cumin, chipotle, and red pepper flakes. Crumble the thawed tofu into the mixture and saute 5 minutes more.
- Reduce heat to medium. Add all tomatoes, jalapenos, green chiles, black beans, kidney beans, corn and cashews; mix well. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.
- Garnish with sour cream, grated Cheddar, and additional cashews, if desired.
CHILE-OIL NOODLES WITH CILANTRO
In this 20-minute recipe, a mixture of savory condiments coats bowlfuls of wide noodles chilled slightly by a quick rinse in cool water. While you cook the udon, take the time to prepare the sauce, abundant with contrasting flavors, and the fresh herbs. The sauce can be made in advance, but make sure it's at room temperature before tossing it with the noodles and the cilantro at the last minute. Substitutions are welcome: Swap in chile crisp in place of the chile oil with crunchy garlic, or scallions in place of garlic chives. Sichuan chile oil brings a citrusy flavor that is hard to replicate, so don't skip it. It can vary in spice level: For a milder sauce, use only the liquid oil, or add Sichuan peppercorns from the bottom of the oil for extra tingle. Fried shallots are here for texture, but omit them if you use chile crisp.
Provided by Judy Kim
Categories weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
- Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
- Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.
CHILI VEGETABLE NOODLES
Make and share this Chili Vegetable Noodles recipe from Food.com.
Provided by English_Rose
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pan of water to the boil and heat a non-stick wok until hot. Mix together the sesame seeds, red chili, scallions, Chinese 5 spice, soy sauce and sweet chili sauce. Set aside.
- Plunge noodles into boiling water and cook until tender, according to packet instructions. Drain.
- Spray the wok with oil and when hot, stir-fry all the vegetables for 3-5 minutes until tender. Toss through the dressing and serve with the noodles.
Nutrition Facts : Calories 246.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 32.9, Sodium 19, Carbohydrate 47.4, Fiber 5.5, Sugar 6.5, Protein 8.3
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