SPICE UP YOUR WEEKLY MENU with this crazy delish Garlic Chili Noodles Recipe!

chili paste

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh is a protein-rich alternative with a different texture.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are a nut-free option that still adds crunch.

Pat dry 100 grams of extra firm tofu and place it in a bowl.

Use a fork to mash the tofu into a crumble.

Finely chop 4-5 pieces of garlic and a small piece of ginger.

Finely chop 3 sticks of green onion.

Heat a non-stick pan over medium heat and add 1 tablespoon of avocado oil.

Add the crumbled tofu to the pan and sauté for 3-4 minutes.

Add 2 teaspoons of dark soy sauce to the tofu and sauté for another couple of minutes; then set aside the tofu.

Bring a pot of water to boil for the noodles.

In the same pan, reduce heat to medium-low and add 2 tablespoons of avocado oil, garlic, and ginger; cook for about 2 minutes.

Cook the Taiwanese knife pear noodles for 3 minutes, one minute less than package instructions, stirring to keep them from sticking.

Add 1 tablespoon of gochugaru to the pan and cook for about a minute.

Add 1 tablespoon of plant-based oyster sauce to the pan.

Strain the noodles and add them to the pan with the garlic and ginger mixture.

Add 1 teaspoon of dark soy sauce and the crumbled tofu to the pan.

Turn the heat up to medium and sauté for 2-3 minutes.

Add the chopped green onions and sauté for another minute; then it's done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens