Spicy Chili Garlic Noodles

I found this recipe on https://eatwithclarity.com/spicy-chili-garlic-noodles/

It's super easy and really delicious.

 

Spicy Chili Garlic Noodles

by: claire cary

These spicy chili garlic noodles are ready in about 15 minutes and FULL of flavor. They're gluten free and vegan but delicious with some extra stir fried veggies and your choice of protein!

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

4

Ingredients

• ▢ 8 ounces rice noodles I used wide rice noodles
• ▢ 2 shallots sliced
• ▢ 5 cloves garlic minced
• ▢ 1/3 cup chopped scallions/green onions just the white part, save the green for garnish!
• ▢ 1 tbsp fresh grated ginger
• ▢ 1 tbsp oil I used olive, vegetable oil works too!
• ▢ 4-5 tbsp low sodium soy sauce or tamari depending on how salty/saucy you like it
• ▢ 1-3 tbsp chili garlic sauce depending on brand and spice preference, click for the one I used
• ▢ 1 tbsp brown sugar can sub coconut sugar
• ▢ 1 tbsp sriracha more or less to taste
• ▢ 2 tsp rice vinegar
• ▢ 1 tbsp toasted sesame oil
• ▢ 1/2 tsp red pepper flakes optional for extra spice

Instructions

• Bring a large pot of water to a boil and cook noodles according to package instructions.
• Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes. 
• Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes. 
• Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges. 
• When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu. 
• Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

Notes

Instead of the roasted red pepper from a can, you can just use a raw red bell pepper and saute it before adding it into the noodles. I just prefer the flavor and ease of using store bought roasted pepper!

While this dish is designed to be spicy, you can make it very mild if you prefer. Just omit the sriracha and decrease the chili garlic paste. Start small and add more as needed!

If you only have regular strength soy sauce/tamari and not low sodium, start with about 2 tbsp instead of 4 and add more as needed so it doesn't get too salty. 

Serving: 1bowl /  Calories: 299kcal /  Carbohydrates: 53g /  Protein: 4g /  Fat: 7g /  Saturated Fat: 1g / Fiber: 1g /  Sugar: 4g

Parmesan Chickpea Soup

This is a great recipe that was shared with me from https://www.howsweeteats.com/2022/01/parmesan-chickpea-soup/

INGREDIENTS

• 1 tablespoon olive oil
• ½ sweet onion, diced
• 3 garlic cloves, minced
• kosher salt and pepper
• 1 pinch crushed red pepper flakes
• 1 can chickpeas, drained and rinsed
• 1 parmesan rind
• 4 cups chicken or vegetable stock
• ¾ cup tiny-cut pasta, like ditalini or farfallini
• 5 ounces frozen spinach or 8 ounces fresh spinach
• parmesan cheese, for topping
• lemon wedges, for spritzing

INSTRUCTIONS 

• Heat the olive oil in a large pot over medium-low heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook for 5 minutes, until translucent. Stir in the crushed red pepper flakes.
• Stir in the chickpeas, parmesan rind and stock. Bring the mixture to a boil. Once boiling, add in your pasta. Cook until the pasta is al dente - this will be determined on the box of pasta you use - somewhere between 8 and 12 minutes.
• Once the pasta is cooked, stir in the spinach. Taste and season with extra salt and pepper. Top with lots of parmesan cheese. Ladle into bowls and serve with a lemon wedge for spritzing.