10-Minute Chilli Oil Noodles 🌶

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10-Minute Chilli Oil Noodles 🌶
by @thrivingonplants

Serves: 1
Time: 10 mins

Ingredients
1 serving of noodles (I used fresh wheat noodles)
Protein & veg of choice (I used tofu puffs and bokchoy)

The Sauce Base:
Light soy sauce
Dark soy sauce (optional, see method 3)
Sweetener of choice eg. brown sugar
Sesame oil
Chinese chilli oil

Optional add-ins:
Fresh minced garlic and/or ginger
Sesame paste if you want it to be creamy
A splash of black vinegar for an extra kick of flavour + tartness
A few toasted sichuan peppercorns, ground up finely (HIGHLY RECOMMEND THIS)

1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside.
2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!).
3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined.
4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏

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