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Chilli Oil Noodles

Packing a wallop of fragrant chilli oil, this tasty zucchini noodle dish champions both noodles and chilli oil. Delicious!

Chilli Oil Noodles

Zoodle-skeptics, this one is for you!

This quick and easy dish comes together in no time at all. Freshly-cut zucchini noodles add a lovely textural element to the dish, as well as adding in one of your daily five a day. If you’re in search of ways to add more veg to your diet, look no further – this a perfectly quick balanced weeknight meal.

Healthy and delicious

Zucchini are a secret powerhouse of nutrients, packing highly-concentrated levels of

  • dietary fibre
  • antioxidants
  • potassium

While you can replace the zucchini noodles for more noodles, we would definitely recommend being adventurous and adding the zucchini!

View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Chilli Oil Noodles

Frequently Asked Questions

Can I make this gluten-free?

Feel free to sub in gluten-free noodles, or make this dish with only zoodles for a gluten-free treat. 

Can I make this vegan?

This super easy dish is already vegan, if choosing egg free noodles, hooray!

 

Chilli Oil Noodles
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Chilli Oil Noodles

Chilli Oil Noodles


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  • Author: Jess Bunn
  • Total Time: 15 Minutes
  • Yield: 2 Servings
  • Diet: Vegan

Description

Packing a wallop of fragrant chilli oil, this tasty zucchini noodle dish champions both noodles and chilli oil. Delicious! View the cook-along video here.


Ingredients

Units
  • Two dried noodles nests (approx 100g)*
  • 1.5 large zucchini made into zoodles (approx 320g) or an additional noodle nest
  • 1 tsp grated ginger
  • 2 garlic cloves
  • 12 spring onions
  • 1/2 tsp sugar
  • 1 Tbsp dried chilli flakes
  • 2 tsp soy
  • 2 tsp mirin
  • 1/3 cup neutral oil
  • handful of roasted and salted peanuts for serving

*choose egg-free, vegan-friendly noodles to keep this dish vegan


Instructions

  1. In a bowl add the ginger, garlic, spring onion, sugar and chill flakes.
  2. Heat the oil until almost smoking. Pour the hot oil over the above ingredients. It will sizzle and spit. Stir through the soy and mirin. Taste the sauce and add more soy if needed.
  3. Cook noodles as per packet cooking instructions. Then drain and add to a bowl with the zucchini noodles and spring onion sizzle sauce. Toss everything until combined, then ladle into bowls.
  4. Finish the dish with chopped roasted peanuts
  • Prep Time: 5
  • Cook Time: 10
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1
  • Calories: 589.64kcal
  • Sugar: 8.24g
  • Sodium: 68.4mg
  • Fat: 40.76g
  • Saturated Fat: 5.77g
  • Unsaturated Fat: 32.77g
  • Trans Fat: 0.03g
  • Carbohydrates: 48.15g
  • Fiber: 4.53g
  • Protein: 10.96g
  • Cholesterol: 42mg
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