Quick Garlic Chili Oil Noodles
by Remy Morimoto Park of Veggiekins
This quick, garlicky chili oil noodle recipe has been my go-to to-go meal lately with the help of Stasher Bowls. They’re just like the OG Stasher Bags you know and love, but they stay open when you need them to, and are leak proof-free when sealed. You can cook in them, store, re-heat and eat right out of them too. And, as always, they are earth friendly, endlessly reusable and the perfect replacement for single use plastic.
Garlic Chili Oil Noodles Recipe
vegan, gluten free, serves 1
- 1 serving gluten free noodles
- 3 tbsp neutral, high heat oil
- 3 cloves garlic, finely minced
- 2 green onions, white stalks finely sliced
- 1 tbsp chili flakes
- 1 tbsp gluten free soy sauce, or tamari
- ½ tsp sesame oil
- salt, to taste
- toasted sesame seeds, for garnish
- green onion tops, sliced, for garnish
Cook the gluten free noodles directly in a Stasher 4-Cup Bowl by covering with hot water. Meanwhile, get some neutral oil heating on the stove and prepare your ingredients.
Once the noodles are cooked, drain the water from the bowl, leaving the noodles (the bag's seal has an easy-pour design so no strainer needed). On top of the noodles, add garlic, green onion stalks, chili flakes, soy sauce and sesame oil. Pour the hot oil over the topping ingredients, then mix well to coat your noodles. Add salt to taste, if needed, and garnish with sesame seeds and green onion tops.
Seal the bowl, take it to go, and re-heat and eat right out of the bag!