Description
The easiest and most irresistible spicy Chinese noodles you’ll ever make.
Ingredients
Scale
- 10 ounces (4 servings) knife-cut ribbon noodles (I used Shanghai Broad Noodles)
- 3 tablespoons low-sodium soy sauce (you may substitute for wheat-free tamari or coconut aminos for a gluten-free option)
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons hot chili oil with pepper solids
- 1 stem green onion, chopped
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- Cook noodles in boiling water in a large pot according to the package instructions. Drain, rinse with cold water, drain again and set aside.
- While the noodles are cooking, in a small bowl, whisk together soy sauce, vinegar, and hot chili oil. Make sure to scoop up some pepper solids from the bottom of the chili oil. Mix well.
- Chop up green onion and cilantro.
- Once the noodles are cooked, rinsed and drained, place them in a large bowl, pour the sauce over the noodles, and throw the chopped green onion and cilantro on top. Mix until the noodles are evenly coated by the sauce. Divide the dish into four portions and slurp away!
Nutrition
- Serving Size: 1
- Calories: 329
- Sugar: 2.1g
- Sodium: 676mg
- Fat: 8.5g
- Carbohydrates: 52.1g
- Protein: 11.1g
- Cholesterol: 59.5mg
