Ingredients
The following ingredients have 1 Servings
- 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)
Instruction
- 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.
