STICK WITH ME and make this Sweet Chili Noodles Recipe tonight!

sweet chili sauce

🥗Healthier: homemade chili sauce

💰Cheaper: sriracha

Homemade chili sauce can reduce sugar content and cost.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are less expensive and add protein.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Spaghetti is often cheaper and widely available.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Bring a pot of water to boil for the noodles.

Pat dry about 100 grams of extra firm tofu and use a fork to mash it into a crumble.

Thinly slice 2-3 pieces of garlic.

Chop 3-4 sticks of green onion.

In a bowl, combine 2 teaspoons cane sugar, 1 tablespoon soy sauce, 0.5 teaspoon dark soy sauce, 2 tablespoons plant-based oyster sauce, 1 teaspoon potato starch, and a splash of water; stir to combine and set aside.

Heat a non-stick pan over medium-low heat and add 2 tablespoons chili oil.

Fry the garlic in the chili oil for a couple of minutes, then carefully squeeze out some of the oil from the garlic and set it aside.

When the water comes to a boil, add a quarter pound of spaghetti and cook for 1 minute, stirring occasionally.

Heat the pan back to medium heat and add the crumbled tofu; sauté for 3-4 minutes.

Add 1 teaspoon gochugaru (Korean pepper powder) and about half a tablespoon of dark soy sauce to the tofu; sauté for another couple of minutes.

Add the chopped green onions to the pan.

Strain the noodles and add them to the pan with the tofu and sauce; stir to combine and sauté for another couple of minutes until everything is well mixed and heated through.

Plate the noodles and sprinkle with white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens