Garlic Chili Oil Noodles with Cilantro
Easy, simple, and delicious, these Garlic Chili Oil Noodles come together in just 15 minutes! They're finished with a generous amount of chopped cilantro for a fresh and tasty meal!
Ingredients
- 4 oznoodles of choice, we use wheat noodles ((use gluten-free if needed))
- 1 tspsesame oil
- 1 tbspchili powder
- ½vegetable bouillon cube, crumbled ((or sub with 1/4 tsp salt))
- 1 ½ tablespoonssoy sauce ((use tamari if gluten-free))
- 3 clovesgarlic, minced
- 1 tspminced ginger ((optional))
- 1green onion, thinly chopped
- 2 ½ tablespoonsneutral oil ((we use light-tasting olive oil))
- ½juice of
- ⅓ cupchopped fresh cilantro
- 1 tbspoil, for cooking
- ½ mediumred onion, sliced
- 1 mediumcarrot, sliced
- 1 mediumred bell pepper, sliced
Directions
Cook noodles
- 1
Fill a medium pot with water and bring to a boil. Add ½ tsp salt and noodles and stir. Cook them according to packaging instructions. Then, drain and transfer to a plate. Add sesame oil and toss to coat. Set aside.
Chili oil
- 1
To a medium bowl, add soy sauce, chili powder, bouillon cube, garlic, ginger (optional), and spring onion. Mix until a paste has formed. If it appears too dry, add a little bit more soy sauce (but don't overdo it).
- 2
Add a skillet over medium heat. Add the oil and heat until smoking hot. Once it starts to smoke, remove it from the heat and pour over the chili paste. Mix until well combined.
Vegetables
- 1
Using the same skillet, add more oil if needed and cook the vegetables for 5-6 minutes, until lightly golden, but still crunchy.
Assembling
- 1
Add the noodles to the skillet, alongside the chili oil, and toss until well coated. Remove from the heat if you haven't already. Stir in the chopped cilantro and lime juice. Serve!