Rice Noodles Al Pomodoro With Chili Oil Recipes

GARLIC CHILI OIL NOODLES (WITH CILANTRO)

Steps:

• Cook your rice noodles by boiling them until soft or by soaking them in hot water for 30-45 minutes. Refer to the instructions on the package. Boiling will be the fastest method.
• Once the noodles are cooked through, drain them and rinse with cool water.
• If you want to cook rice noodles in your instant pot, add 4 ounces of rice noodles with 1 ½ cups cold water. Close the lid and set to sealing. Pressure cook on HIGH for 1 minute, then immediately quick release. Stir the cooked noodles, drain, and rinse with cool water. If the noodles are not 100% cooked after removing the lid, set the Instant Pot to 'sauté' and let it simmer for a few more minutes.
• Place cooked noodles in a bowl to the side and pat dry.
• Begin by slicing garlic cloves very thinly, longways.
• Add olive oil to a pan and bring it to medium heat, then add the sliced garlic.
• Stir the garlic in the oil on low-medium heat until very tiny bubbles begin to form. If the oil starts to pop or boil, it is too hot.
• Once the garlic is beginning to cook, add the chili garlic oil and mix that in.
• Then, stir in the toasted sesame oil.
• Keep cooking and stirring slowly.
• Once the garlic cloves turn a light gold, immediately turn off the heat to prevent burning
• Add a small amount of cool water (2-3 tablespoons) to the pan off the heat to cool down the oil and stop the cooking of the garlic.
• To the pan of garlic and oil, add the cooked rice noodles and stir until the noodles are fully coated in oil. Make sure the noodles are mostly dry before adding.
• Finely chop fresh cilantro and toss the noodles with the cilantro.
• Finally, add the juice of 1/2 of a lime and a 1/2 teaspoon of salt.
• Toss to combine, serve hot, and garnish with more cilantro and chili garlic oil.