-
1/2 cup Szechaun red chili flakes (see Tip)
-
1/4 cup sliced scallions, white and green parts separated
-
3 tablespoons white sesame seeds
-
1 tablespoon ginger, minced
-
1 teaspoon kosher salt
-
1/2 cup peanut oil
-
6 clove garlic, thinly sliced, plus 2 cloves minced, divided
-
2 small shallots, thinly sliced
-
2 bay leaves
-
2 whole star anise
-
1 tablespoon Szechaun peppercorns
-
1 cinnamon stick
-
2 tablespoons Shaoxing rice wine
-
2 tablespoons oyster sauce
-
1 tablespoon sesame oil
-
1 (8-ounce) package wide rice noodles, cooked and cooled
-
2 large carrots, peeled and spiralized (5 ounces)
-
2 small zucchini, spiralized (8 ounces)
-
2 medium Persian cucumbers, julienned
-
1/2 cup chopped unsalted roasted peanuts
-
1/2 cup chopped fresh cilantro for garnish (optional)
Spicy Chili Oil Noodles with Zucchini & Carrots
Making your own chili oil is more time-intensive than using store-bought, but it’s worth it for the fresh flavors in this dish. The goal here is to infuse the oil with tons of aromatics like bay leaves, star anise, peppercorns and chili flakes to create a spicy base for the sauce. Spiralized zucchini and carrot add crunch, color and nutrients to the dish.
Nutrition Information
158
Calories
25g
Carbohydrates
21g
Protein
242mg
Potassium
6g
Fiber
6g
Sugar
You May Also Like
Vegan Gnocchi Soup
This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes. ...
25 Minute Peanut Noodles
These super-quick peanut noodles are sure to find their way into your weeknight rotation. If you hav...
Sweet Potato Carbonara with Spinach & Mushrooms
Loaded with veggies, this spiralized sweet potato vegetable noodles recipe--our healthy take on a tr...