Description
These Spicy Chili Oil Noodles ready in just 15 minutes and packed with spicy goodness!
Ingredients
Units
- 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
Start with less chili flakes and adjust the heat to taste.
Toast chili flakes gently so they do not burn.
Cook noodles just until al dente to prevent mushiness.
Reserve some noodle water to loosen the sauce if needed.
Toss the noodles quickly so they stay saucy and not dry.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 520
- Sugar: 3.5g
- Fat: 14g
- Carbohydrates: 70g
- Fiber: 2.5g
- Protein: 5g
