Vegan Chilli Oil Noodles

Vegan Chilli Oil Noodles is a delightful and spicy dish that combines the rich flavors of homemade chili oil with tender noodles and a medley of fresh vegetables. Perfect for those seeking a satisfying and plant-based meal, this recipe brings the essence of Chinese seafood cuisine to the vegan table.

Ingredients

• Rice noodles - 200 grams
• Vegetable oil - 4 tablespoons
• Dried red chili flakes - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 3 tablespoons
• Rice vinegar - 1 tablespoon
• Spring onions - 2, chopped
• Red bell pepper - 1, sliced
• Broccoli florets - 100 grams
• Carrot - 1, julienned
• Cilantro - a handful, chopped
• Sesame seeds - 1 tablespoon

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a small saucepan, heat the vegetable oil over medium heat.
3. Add the dried red chili flakes, minced garlic, and minced ginger to the oil, stirring for about 2 minutes until fragrant but not browned.
4. Remove the saucepan from heat and let the chili oil cool slightly.
5. In a large skillet, add the sliced red bell pepper, broccoli florets, and julienned carrot; stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
6. Add the cooked noodles to the skillet along with the soy sauce and rice vinegar, tossing to combine everything well.
7. Drizzle the chili oil over the noodles and vegetables, mixing thoroughly to coat the noodles evenly.
8. Garnish with chopped spring onions, cilantro, and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, which support immune health.
• Low in cholesterol, making it heart-healthy and suitable for plant-based diets.

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