Description
Introducing these easy vegan chili oil noodles. Packed with tons of spice, heat and flavor this noodle bowl is the ultimate comfort dish plus easy dinner wrapped up in one.
Ingredients
Scale
- 1 serving (65g) pad thai brown rice noodles
- 2 cloves Garlic, minced (use a box grater to get it super fine)
- 1 tbsp Ginger, minced (use a box grater to get it super fine)
- 2 tsp red pepper flakes
- 2 tsp cumin seeds
- ½ tsp kosher salt
- 3 tbsp avocado oil (I typically don’t measure this)
- 2 tbsp amino acids or soy sauce (love the Bragg’s amino acids)
- ¼ tsp miso paste (optional)
- 3 stalks green onions, finely sliced on a bias
- Handful of cilantro, roughly chopped
- Handful of spinach, roughly chopped
- Sesame seeds for topping
- Crispy tofu
Instructions
- Bring a large pot of water to a boil and dump the noodles in. Cook according to package instructions, about 6 minutes.
- While the noodles cook, prep the veggies and spices. In a bowl, add in the garlic, ginger, chili flakes, cumin seeds and kosher salt.
- Once the noodles are done cooking, drain and rinse well with water. Dump the noodles into a bowl and rinse out the pot you used to cook the noodles in and pat dry.
- Pour the avocado oil into the pot and heat on medium-high heat. Once the oil is shimmering and hot, add in the spices. Let cook, stirring occasionally, for about 2 minutes. Just enough time to let the spices bloom. The spices will be sizzling in the oil and turn a slight golden-brown color.
- Next, add in the soy sauce, and miso paste (this is totally optional) and stir to combine.
- Finally, add in the noodles, green onion, cilantro, spinach and crispy tofu (if you’re adding this in) and stir to coat with the chili oil.
- Add the finished chili oil noodles into a bowl and garnish with sesame seeds.
Notes
Feel free to make my crispy tofu recipe and add it into the noodles for extra protein. Or you can also boil some edamame and add it into the noodles as well.