ramyaramesh3007These takeout style Chili Oil Noodles are game changing for busy weekday nights! Topped with crumbled tofu, scallions and vegetables of your choice, this is the perfect quick noodle recipe.
If you’re craving something easy, delicious and quick, these Chili Oil Noodles with my 5-minute Homemade Chili Oil recipe is the perfect weeknight dinner. These noodles are saucey, spicy and is topped with crumbled tofu, greens and scallions. The best part? The recipe comes together in JUST 15 minutes!
The secret of these noodles really lies in the chili oil and the spice level depends on the type of chili flakes you use. You also have to use other ingredients like soy sauce, rice wine vinegar, maple syrup to bring out the flavour.
I also like adding crumbled tofu and I seasoned it with 5-spice powder, rice wine vinegar, soy sauce and garlic powder – this makes it so much more flavourful!
Chili Oil Noodles with Crumbled Tofu
Ingredients
- 1 serving ramen noodles
- 2 tbsp chili oil
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp rice wine vinegar
- 1 tsp maple syrup
Spiced Crumbled Tofu
- 150 g extra firm tofu
- 1/2 tsp 5-spice powder
- 1 tsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp vegan oyster sauce
- 1 tsp garlic powder
- salt (if necessary)
- oil for frying
Instructions
- Cook the noodles according to package instructions. Remember to save some noodle water. Drain and rinse with cold water.
- Add some oil to a pan. Add your crumbled tofu and fry for a few minutes. Then add 5-spice, soy sauce, vinegar, garlic powder and give it a good mix.
- Stir fry until it becomes crispy. Add salt if required.
- To a bowl, add chili oil, soy sauces, rice wine vinegar, maple syrup and your cooked noodles. Mix it well and add some noodle water if required.
- Top the noodles with crumbled tofu and scallions. Serve!