Garlic Chili Oil Noodles
Garlic chili oil noodles are spicy, delicious and easy to make. This spicy noodle recipe is great for lunch or dinner and just as good as take out! This garlic chili oil noodle recipe is vegan, gluten free and so comforting.
Servings 4
Calories 389kcal
Ingredients
Chili Garlic Oil
- 1/4 cup avocado oil
- 4-5 cloves garlic, finely chopped
- 1 tbsp chili flakes
- 1/2 tsp sea salt
Spicy Noodles
- 8 oz rice noodles
- 1/2 tbsp sesame oil
- 3 tbsp coconut aminos
- 1 tsp rice wine vinegar
- 1/2 tsp sea salt
- 1/4 cup green onions, chopped
- 1 cup broccoli florets, chopped
- 2 medium bell peppers
Instructions
- Start by finely chopping the garlic, thinly slice the bell peppers, chop the broccoli florets and chop the green onions.
- Add water to a large pot and heat over high heat.
- Add avocado oil and garlic to a small saucepan. Heat the pot over medium heat until the oil starts to bubble. Turn off the heat as soon as it starts to bubble. Add the red pepper flakes.
- When the water is boiling, add the rice noodles to the boiling water. Set a timer for 2 minutes less than the package indicates. With 2 minutes left, add the broccoli and bell peppers to boiling water.
- Drain the pasta and veggies. Add them back to the pot and add the garlic chili oil, sesame oil, coconut aminos, rice wine vinegar, salt and green onions to the pot. Stir well.
Notes
Top tips
- Try to time the garlic chili oil and the noodles to be done at the same time. If you aren’t sure about cooking times, you can make the chili oil in advance or use store-bought.
- If the pasta is done cooking before the garlic chili oil is done, drizzle about 1 tablespoon of oil over the noodles to keep them from sticking together.
- When making the garlic chili oil, cook the garlic in the oil until it starts to bubble, then turn off the heat immediately so the garlic doesn't burn.
- Remove the pan of garlic chili oil from the hot burner on a glass top stove or your oil will continue to cook due to the leftover heat on the cooktop.
- Short on time? Make the chili oil in advance and chop the veggies up to 2 days in advance.
- Cook the noodles for 1-2 minutes less than the box indicates. The noodles will continue to cook as you add the hot oil to them, you don't want them to be overcooked.
- Fridge: Store leftover garlic chili oil noodles in an airtight container in the fridge for up to 4 days. Leftovers can be reheated or eaten cold.
- Freezer: You can freeze leftover chili garlic oil noodles for up to 3 months but I don't recommend as the peppers will get soggy.
- Stove: Reheat leftovers in a small pot with a tight-fitting lid with a few tablespoons of water added. Cook over medium low heat until reheated.
- Microwave: Microwave on high 1:30 -2 minutes until heated through.
Nutrition
Calories: 389kcal | Carbohydrates: 57g | Protein: 4g | Fat: 16g | Fiber: 4g | Sugar: 3g