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Chili Oil Noodle Stir Fry Sweet and Spicy

The hardest part about making this noodle stir fry was, seriously, having to wait to dig in and slurp them all up while I was taking the photos. I almost just reached my chopsticks straight into the frying pan! I made these with thick chewy noodles, glazed with tons of umami, sweet, and spicy sauce, and served with some sticky tofu slices.


Nothing, not even the scorching hot summer sun can stop me from craving these heat-packed stir fry noodles! This recipe is super easy and fast to make, and extremely versatile. You can toss in whatever vegetables you prefer or whatever left in your fridge and you've been dying to use up. It's so extremely satisfying when you're glazing the noodles and veggies in the rich, flavorful sauce and then finally wrapping as many noodles as you can on the chopsticks!


For the noodles, you can use basically any kind you like, ramen, udon, even instant noodles! To make them gluten-free, I used thick rice noodles and I really liked the chewiness of them. And I would highly recommend using the Chinese style chili oil, instead of regular hot sauce. The chili oil has a very special type of spiciness and a wonderful fragrance that'll elevate this stir fry.


If you like this recipe you'd also love Chinese Braised Tofu BallsRice Wrapper Dumplings, and Sweet and Sour Pineapple Tofu. And be sure to find me on Instagram @veganbunnychef where I'm more active.

INGREDIENTS:

1 inch thick bunch of dry thick rice noodles
1/2 block extra-firm tofu
1 small carrot, sliced
4 oz shiitake mushrooms, sliced
1/3 cup broccoli florets
1/3 cup cauliflower florets
1 baby bok choy, trim off the root
1 scallion, sliced
2 garlic cloves, minced
1 tablespoon Chinese chili oil

For the sauce -
2 tablespoon tamari/soy sauce
1 tablespoon coconut amino
1 tablespoon maple syrup
1 teaspoon balsamic vinegar

[this measurement makes 1 serving]

TO MAKE:

- Cook noodles according to package instruction;
- Drain and pat the tofu dry, wrap it in some paper towels and gently press to release the water, slice into triangles or preferred shapes;
- Fry in a large non-stick pan over some cooking oil and medium-high heat, until both sides are golden brown, about 3-4 minutes per side;
- In a small dish, mix all the sauce ingredients, whisk till well combined;

- When the tofu is done frying, slowly pour in 2 tablespoons of the sauce, toss to coat all the sides evenly, turn off the heat immediately, transfer to a plate;
- And once the noodles are done cooking, drain and run them under cold water, rinse thoroughly, this is to prevent the noodles from sticking together;
- Heat another drizzle of oil in a clean non-stick frying pan, sauté the scallions and garlics till fragrant, about 2 minutes;
- Add the carrot, broccoli, and cauliflower, sauté for 4 minutes over medium-high heat, then add in the shiitake mushrooms, cook and stir till the mushrooms are soft and have let out the liquid;
- Pour in 1 tablespoon of the sauce to season the vegetables, stir to combine;
- Add in the noodles, pour in the rest of the sauce, toss to coat evenly;
- Add bok choy to the pan, keep cooking till the leaves are soft;
- Finally pour in the chili oil, sauté and toss till the oil is well combined with the noodles and veggies;
- Sprinkle with more chopped scallions, chili oil, and sesame seeds, serve immediately, enjoy!

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