Easy Chili Oil Noodles
A fast noodle bowl built on a 3-ingredient chili oil sauce. The sauce is the only fixed part. Swap the noodles, vegetable, and protein for whatever you have. Ready in about 15 minutes.
Servings: 1
Ingredients
Sauce
- 2 cloves garlic minced
- 1 tbsp soy sauce low-sodium works
- 1 tbsp rice vinegar no-sugar, no-sodium works too
- 1 tbsp chili oil
Bowl
- 1 portion noodles (85g) knife-cut, sun-dried, or a ramen brick
- 115 g ground beef
- 70 g napa cabbage chopped
- A splash of reserved noodle cooking water optional
Instructions
- Get the noodle water boiling first. Make the sauce and brown the protein while the noodles cook.
- Stir the minced garlic into the soy sauce, rice vinegar, and chili oil. Set aside.
- Brown the protein in a skillet. Set aside.
- Cook the noodles 30 seconds past package time. Add the vegetable to the pot for the last minute. Save a couple of tablespoons of the cooking water, then drain.
- Toss the noodles and vegetable in the sauce until glossy. If it looks dry, splash in a little of the noodle cooking water.
- Top with the protein.