Garlic Chili Noodle Greatness in under 10 Minutes! - CHEAP eats
Make these delicious noodles fast, for a snack or meal. Awesome flavours.
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** CHAPTERS **
0:00 - Introduction
0:22 - Prepare noodles
1:13 - Prepare aromatics
2:27 - Heat oil
2:45 - Prepare veg & garnish
3:54 - Prepare sauce
5:56 - Toss noodles
7:47 - thetaste
9:17 - Flo's thoughts
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10 Minute Garlic Chili Oil Noodles
Hey guys! You are going to love this fast and easy 10 minute flash noodles (kuai kuai mian) recipe with a delicious garlic chili oil sauce, that goes perfectly with any meat, tofu, and Asian veggies. This vegan recipe can easily be adjusted or whipped up from your pantry staples and is packed with flavor in the saucy noodles making it one of our typical quick fixes that don’t skimp on flavor!
Let us know what you are adding to your #flashnoodles!
Ingredients:
1/4 bag (approx. 1 handful) noodles (you can sub with any type of dried noodles for this recipe)
1 head garlic
1/4 white onion (sliced into long strips)
3 stalks scallion (sliced into long strips)
1 tsp Chinese black rice vinegar (Chinkiang Vinegar is our brand of choice)
1 tbsp Low Sodium Soy sauce
1-2 tbsp Chili oil (check our video for how to make this at home, store-bought is fine too!)
1.5 tbsp Doubanjiang
1 tsp Sesame oil
Meat of choice (optional)
Asian Veggies (optional)
4 tbsp neutral oil
Directions:
1. Boil the noodles for about 6-8 minutes (or your desired firmness level based off noodle choice). When it's done, drain the excess water and put it to the side.
2. Now it's time to get saucy. In a medium bowl, combine 1 tsp black rice vinegar, 1 tbsp soy sauce, 1-2 tbsp chili oil, 1.5 tbsp doubanjiang and 1 tsp sesame oil. Stir it up!
3. In a pan, heat up 2 tbsp of oil over medium-high heat. Toss the onion, scallion, and garlic in and saute for 1 1/2 min. (If you decided to add meat to this dish, toss the meat into the pan and cook along with the veg)
4. Finally, add the noodles and sauce into the pan and give everything a quick saute. Make sure that the sauce is evenly distributed into the noodles.
5. Pour the noodles onto a plate and serve hot and spicy.
6. Marvel at all the time you just saved on making dinner? Maybe you can use that time to take up a new hobby. We hear that stamp collecting is pretty fun.
What recipes should we do next? Let us know in the comments!
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10 Minute Garlic Chili Noodles - Super Easy Recipe!
My latest obsession that I know you will just LOVE! Spicy, garlicky and so much flavor with barely any effort!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE:
GARLIC CHILI NOODLES RECIPE:
8 oz of Wide Rice Noodles
4 Tbsp of Vegetable Oil
2 Scallions, white parts and green parts separated, thinly sliced
2 Cloves of Garlic, minced or grated
1 tsp of Grated Ginger
1 Tbsp of Hot Pepper Flakes
3/4 tsp of Paprika
1/2 tsp of Sugar
1 Tbsp of Toasted Sesame Seeds
1 Tbsp of Soy Sauce
1-2 tsp of Rice Vinegar (depending on how sharp you like it)
2 tsp of Toasted Sesame Oil
Salt
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00:00 - Intro
01:19 - Make the Sauce
04:52 - Add Sauce To Noodles
06:01 - Dig In!
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Easy Spicy Ramen Noodles Recipe in Just 10 Minutes ????
Drumroll for the easiest, fastest, super satisfying spicy ramen noodles recipe! This ramen is made with simple, easily accessible ingredients and comes together in 10 minutes. While this instant ramen noodles recipe may not be as great as a traditional ramen, it works well to satisfy those late night ramen noodle craving or as a quick weeknight dinner.
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White pan used in the video -
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INGREDIENTS (2 Servings)
2 packs instant ramen noodles (sub with any other noodles)
3 tbsp cooking oil
2 green onions
4-5 garlic cloves (2 tsp minced garlic)
1 tbsp red pepper flakes/coarse red chilli powder
2 tbsp soy sauce (1 tbsp per bowl)
1 chicken/veg stock cube
4 cups water
2 eggs
Greens that can be used:
Bok choy, thinly shredded cabbage, bean sprouts, baby spinach, choy sum, romaine lettuce
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15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.