Quick and Delicious Chili Noodles
These Chili Noodles are a TikTok trending, 15 minute recipe, inspired by the authentic Chinese dish You Po Mian. It’s made up of cooked rice or egg noodles tossed in an incredibly flavorful, salty, and spicy chili sizzling oil sauce.
Servings: 1
Ingredients
- 6 garlic cloves minced (we love this extra garlicky, but reduce as desired)
- 1 teaspoon red pepper chili flakes or Korean chili flakes
- 1/4 teaspoon cayenne pepper omit for less spicy
- 1/4 teaspoon cracked black pepper
- 2 scallions sliced thin
- 1/4 cup parsley or cilantro finely chopped
- 2 tablespoons coconut aminos soy sauce alternative
- 2 tablespoons seasoned rice vinegar
- 1/4 cup avocado oil
- 6 ounces cooked gluten-free noodles we used rice ramen noodles and Jovial egg noodles
Instructions
- Chop scallions, parsley, garlic, add to a bowl with remaining spices.
- Add in coconut aminos and rice vinegar.
- Make noodles as directed on package (6-8 ounces works great).
- In a medium saucepan, heat oil until simmering/sizzling, not boiling.
- Pour into bowl over scallion and spice mixture. Mix to combine.
- Stir in noodles and toss to coat. Serve immediately.
- Chili noodles are best right away, but leftovers will last in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or on the stove with a drizzle of oil until heated through.
Notes
- Time it right. If you’re serving your chili oil noodles hot, try to time it so the noodles and sauce are done at the same time. That way you can just combine and serve right away!
- Keep in mind this is a spicier dish. If you would prefer to tone the heat down a little bit, you can lessen the amount of chili flakes or cayenne pepper.
- Want to serve two or more? Make more pasta and potentially double the oil sauce!
- FYI: These are oily! They are intended to be so. If you want them less oily, add more noodles!
- FYI 2: These are intended to be spicy! Adjust accordingly