15 minute recipes

A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time. Afterwards, just simple mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!

Easy 15-Minute Black Bean Chili Oil Noodles

tbsp neutral oil ((such as vegetable, canola, etc))

garlic (minced (use more, if you want more garlic!))

gochugaru

tsp dark soy sauce (, see notes)

tsp sugar

tbsp black bean garlic sauce (, see notes)

g noodles

Bok choy

soy sauce (to taste, if needed)

Blanched veggies

Fried Tofu in spicy sauce

scallions

Chili garlic sauce (or more chili oil, for topping (optional))

Heat a small pot of water for the noodles.

While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.

Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.

Drain the noodles from the water and then transfer to a bowl.

Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.

Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.

Enjoy while hot!

Full detailed noodle recipe is here 👉🏼 https://thefoodietakesflight.com/black-bean-chili-oil-noodles

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#chilioilnoodles #easyrecipes #noodles

Easy Black Bean Chili Oil Noodles 🥢 - vegan meal ready in 15 mins or less!

This Korean Cucumber Salad or Oi Muchim (오이무침) is an easy yet hearty and refreshing salad that you can enjoy as banchan (Korean side-dish) with rice and your favourite mains.

Korean Cucumber Salad (Oi Muchim, 오이무침)

lb Korean, Japanese, or English cucumbers cucumbers

tsp salt

tbsp gochujang

liquid

soy sauce

tsp gochugaru

garlic (minced)

sesame seeds

tbsp sesame oil

scallion chopped (optional)

tbsp rice vinegar

Slice the cucumbers into 1/4 to 3/4-inch (0.6 to 1.9-cm) thick pieces. It’s totally a personal preference if you want your cucumber pieces on the thicker side. I sliced mine into 1/2-inch thick pieces since I like a good bite.

Place the sliced cucumbers on a strainer with a catch basin. Add in the salt and mix to coat the cucumbers well. Allow the cucumbers to sit for 30 minutes or even longer to release excess liquid.I left mine for 1 hour in the refrigerator. The longer you leave the salted cucumbers, the more liquid it’ll draw out and will release less liquid when it sits in the dressing later on. If you’re enjoying this salad immediately, then you can leave it to sit for 30 minutes. But if preparing ahead, I prepare to allow the cucumbers to sit longer to really draw excess water out.

Meanwhile, mix all the dressing ingredients together in a bowl. Feel free to adjust everything to your desired taste.

Drain any excess water from the cucumber, transfer to a large bowl, pour in the dressing, and mix everything well.

Top with more sesame seeds, if desired. This is best enjoyed cold. You can enjoy this as-is, as banchan (side dish) with rice, and even noodles.

Storage tip: I simply place mine in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.

Steps

These Vegan Lucky Me!-Style Chilimansi Instant Pancit Canton Noodles are simply instant ramen noodles cooked down and then coated in a savoury, spicy, slightly sweet sauce with that nice kick of acidity and tang from the calamansi juice (can also be subbed with lemon). This recipe is my take and a healthier version of the Filipino favourite: Lucky Me! Pancit Canton, that’s the #1 brand of instant noodles in the Philippines.I served mine with some fried extra firm tofu or tokwa and a generous amount of homemade chili garlic sauce or chili garlic crisp, reminiscent of my high school and college days.Being a big fan or anything calamansi (Philippine lime) or lemon-flavoured in general growing up, I was of course a BIG, BIG fan of the calamansi and chilimansi flavoured ones. Lucky Me! Pancit Canton and other instant noodle variants were always a part of our grocery cart even if it wasn’t the healthiest because it’s become a comfort food here at home.

Lucky Me! Chilimansi Pancit Canton Noodles (Vegan)

tbsp Calamansi juice

2-3 tbsp kecap manis

sriracha

black pepper

tsp soy sauce

neutral oil (, I used vegetable oil)

bricks instant ramen noodles (, around 70 g each)

scallions onions

Chili garlic sauce (or chili garlic

Fried tofu in spicy sauce

labuyo

More calamansi juice

Mix the sauce together in a bowl or deep plate. You can use a plate/bowl big enough for the cooked noodles so you can immediately just add in the noodles into the sauce.

Meanwhile, heat a small pot of water. Once boiling, add the instant ramen bricks/noodles and then cook until still very chewy and have a good bite. Drain the noodles from the water and immediately transfer to the bowl/plate of sauce.

Mix the noodles and sauce well. Feel free to season with more sweet soy sauce or chili sauce. Enjoy immediately as is or with some fried tofu, chilli garlic sauce or crisp, chopped chili and chopped scallions. You can also squeeze some more calamnsi juice!

This Cold Silken Tofu is paired with a Hoisin Peanut Lime Sauce, that’s a delicious balance of savory, sweet, and a little tanginess that helps cut through the richness of the sauce. This is an incredibly easy silken tofu recipe that you can prepare in 20 minutes or less. Enjoy this as a starter, a snack, or as a main and use the sauce to pair with cooked wheat noodles of your choice for a satisfying meal.

Hoisin Peanut Lime Cold Silken Tofu

lb silken or soft tofu ((see notes))

hoisin sauce

tbsp peanut butter (I used chunky peanut butter)

tbsp lime juice (juice from 2 small limes)

sugar (adjust

soy sauce (or

chili oil (optional

tsp sesame oil

water (to water down the sauce)

shallots

green onions

noodles

soy sauce (optional

Prepare the silken tofu: remove the silken tofu from the packaging and drain any excess water. You can leave it to sit on a plate while you prepare the sauce since the tofu will continue to release more water that you can discard later on before pouring the sauce.

I like the tofu really cold so I place this in the refrigerator while I prepare the sauce.

SILKEN TOFU

Prepare the sauce: mix everything together and feel free to adjust to your desired taste.

SAUCE

Noodles: I like to cook a batch of noodles to mix with the sauce. I use wheat noodles and cook this until chewy to my liking.

NOODLES

Pour the sauce over the tofu.

Top with toppings of your choice - I used green onions and fried shallots.

For the extra sauce, I like using this with cooked noodles. I use wheat noodles that I cooked until chewy to my liking.

Place the freshly cooked noodles in a bowl and pour the leftover hoisin peanut lime sauce along with some soy sauce to taste, and chili oil, for extra spice. Mix well.

Enjoy your tofu and noodles! This is a great complete meal you can prepare in 20 minutes or less.

TO SERVE

This is a recipe for cold silken tofu with hoisin peanut lime sauce. The sauce is made with hoisin sauce, peanut butter, lime juice, sugar, garlic, soy sauce, chili oil, sesame oil, and water. The tofu is served with the sauce and your choice of toppings. This dish can be enjoyed as a starter, snack, or main.

This recipe looks delicious and easy to make. I love the combination of flavors in the sauce, and I think the tofu would be a great way to add some protein to the dish. I'm definitely going to try making this recipe soon!

Soooo easy and quick to prepare, loved it, it's delicious. Another good tofu recipe, thank you!

https://www.youtube.com/watch?v=8qnow9OzEQw

Get the full printable recipe 👉🏼 www.thefoodietakesflight.com/hoisin-peanut-lime-cold-tofu

#tofurecipe #silkentofu #tofu

no cooking required for this easy cold silken tofu with hoisin peanut lime sauce! 😋 #tofu #coldtofu

A fresh midweek lunch to switch up your rotation! Try Jamie's spinach and pesto butter beans on toast.

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Top 5 15 minute recipes recipes from across the web

The most viewed 15 minute recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 15-Minute Black Bean Chili Oil...

Korean Cucumber Salad (Oi Muchim, 오...

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Hoisin Peanut Lime Cold Silken Tofu

Lemony pesto beans

The most viewed 15 minute recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine