Description
Spicy Chili Oil Noodles ready in just 15 minutes and packed with spicy goodness!
Ingredients
Units
Scale
- 200 grams noodles (I used ramen noodles)
- 2 tbsp vegetable oil
- 1 tbsp Korean chili flakes (can sub regular chili flakes)
- 2 green onions, chopped
- 2 garlic cloves, chopped
- 2 tbsp tamari (or soy sauce)
- 1/2 tbsp coconut sugar (can sub brown sugar or white sugar)
- 1 tsp rice vinegar
Instructions
- Cook the noodles according to package directions then set aside.
- Heat the vegetable oil in a large pan on medium heat, then add the chili flakes, letting cook for 30 seconds to toast the chili. (Make sure the pan isn’t too hot, otherwise, you can burn the chili..)
- Add the green onions and garlic and cook for 1 minute.
- Reduce the heat to low and add the tamari, coconut sugar and rice vinegar and mix together.
- Add in the noodles and mix to combine.
- Serve immediately.
Notes
Store in the fridge in an airtight container for 3 days.ย
If you don’t like your food too spicy, start with 1/2 tablespoon of chili flakes. You can always sprinkle some more chili on the noodles at the end or add some sriracha if you want more spice.
Toast the chili flakes in the oil on medium heat. If you have the heat on high, you will likely burn the chili flakes. If your stove runs hot, you can even reduce the heat to low.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 520
- Sugar: 3.5g
- Fat: 14g
- Carbohydrates: 70g
- Fiber: 2.5g
- Protein: 5g