Friday Fuel: Chili Oil Noodles
If you’re after a quick and easy lunch idea, look no further than these mouth-watering chili oil noodles. They’re super speedy and really pack a punch! Simply halve the quantity of ingredients to make one serving. If you don’t have black vinegar, substitute for rice vinegar with a dash of maple syrup.
Chili Oil Noodles
1/4 cup avocado oil or light olive oil
2 tsp minced garlic
1 tsp chilli flakes
2 tablespoons soy sauce
2 tsp black vinegar
1/4 cup finely chopped parsley
1 tbsp sesame seeds
2 servings of noodles of choice
Cook noodles according to packet instructions. Then, evenly distribute the garlic, chili flakes, soy sauce, black vinegar, parsley and sesame across 2 bowls. Set aside. Place oil in a small to medium saucepan over medium heat. Heat until small bubbles form, then pour half of the oil over each bowl. Add in a serving of noodles to each bowl and toss to combine. Serves 2.
Meet Sophie, the Sydney-based content creator behind Coconut and Bliss: a platform sharing easy, delicious recipes. In Sophie’s spare time you’ll find her in the kitchen, cooking up a storm or else teaching barre and pilates at the studio. Also working a full-time job in digital marketing, Sophie has a passion for understanding social media and using it to connect with audiences on a global scale. Find Sophie on instagram and TikTok at @coconutandbliss.