Vegan Spicy Chilli Crisp Noodles
A super quick and spicy supper dish
Ingredients
- 2 nests Tagliatelle - or use your favourite wheat noodles
- 2 tbsp Peanut Butter - or Tahini
- 2 tbsp Soy Sauce
- 1 tsp Rice Vinegar
- ½ tsp Sesame Oil
- 1-2 tbsp Chili Crisp Oil - Add this to taste as it is spicy
- pinch sugar - to taste
- 2 Spring Onions - cut into rings
Instructions
- Cook your noodles according to manufacturers instructions. Drain.
- Whilst the noodles are cooking, whisk together the peanut butter or tahini with the soy sauce, rice vinegar, sesame oil and chili crisp oil. Taste.
- Add a pinch of salt if the sauce is a little too sharp, or add a little more chili crisp oil for more heat if desired.
- Divide the noodles between two bowls and pour the sauce between them. Using chopsticks or a couple of forks, toss the noodles so that they are coated in the sauce.
- Sprinkle with chopped spring onions.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Spicy Chilli Crisp Noodles
Amount per Serving
Calories
123
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
1
mg
0
%
Sodium
1076
mg
47
%
Potassium
164
mg
5
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
120
IU
2
%
Vitamin C
2
mg
2
%
Calcium
21
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.