Garlic Chili Oil Noodles with Cilantro

Difficulty: Medium
Grade: 7,5
Duration: 20 minutes
Number of people: 2

Ingredients

• 4 oz (110gr) noodles of choice, we use wheat noodles (use gluten-free if needed)
• 1 teaspoon sesame oil
• 1 tablespoon chili powder
• ½ vegetable bouillon cube, crumbled (or sub with ¼ teaspoon salt)
• 1 ½ tablespoons soy sauce (use tamari if gluten-free)
• 3 cloves garlic, minced
• 1 teaspoon minced ginger (optional)
• 1 green onion, thinly chopped
• 2 ½ tablespoons neutral oil (we use light-tasting olive oil)
• Juice of ½ lime
• ⅓ cup chopped fresh cilantro
  For the vegetables
• 1 tablespoon oil, for cooking
• ½ medium red onion, sliced
• 1 medium carrot, sliced
• 1 medium red bell pepper, sliced

Method

1. Fill a medium pot with water and bring to a boil. Add ½ teaspoon 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.
2. 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).
3. 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.
4. Using the same skillet, add more oil if needed and cook the vegetables for 5-6 minutes, until lightly golden, but still crunchy.
5. 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!

source: https://www.sunglowkitchen.com/garlic-chili-oil-noodles-with-cilantro/#recipe

#noodles