Weeknight Garlic Chili Oil Noodles
These garlic chili oil noodles are a quick, satisfying dinner made with simple ingredients and straightforward steps. Using store-bought chili garlic oil keeps things low effort, while rice noodles, vegetables, and a splash of sesame oil come together in about 15 minutes. It’s the kind of meal that works well on busy or burned-out nights when you want something flavorful without turning dinner into a project.
Servings 4
Calories 389kcal
Ingredients
- 1 cup broccoli florets, chopped fresh or frozen
- 2 medium bell peppers fresh or frozen
- 8 oz rice noodles
- 1/4 cup chili garlic oil heaping 1/4 cup
- 1/2 tablespoon sesame oil
- 3 tablespoons coconut aminos
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon sea salt
- 1/4 cup green onions, chopped
Instructions
- Start by thinly slice the bell peppers, chop the broccoli florets and chop the green onions.1/4 cup green onions, chopped, 1 cup broccoli florets, chopped, 2 medium bell peppers
- 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. Cook according to the package instructions. With 2 minutes left on the timer, add the broccoli and bell peppers to boiling water.8 oz rice noodles, 1 cup broccoli florets, chopped, 2 medium bell peppers
- 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.1/4 cup chili garlic oil, 1/2 tablespoon sesame oil, 3 tablespoons coconut aminos, 1 teaspoon rice wine vinegar, 1/2 teaspoon sea salt, 1/4 cup green onions, chopped
Notes
- Toss the noodles with the chili garlic oil immediately after draining. The heat helps the noodles absorb flavor and prevents gluten-free noodles from sticking together.
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Leftovers can be reheated or eaten cold.
- 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
