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Chili Oil Ramen
5 mins
5 mins
Steps
- Boil the ramen noodles following the package instructions. Cook the noodles to al dente. Rinse them under tap water to remove extra starch. Drain the noodles then place them into a large bowl and drizzle with a few teaspoonsful olive oil. Toss the noodles so they won’t stick to each other.
- In a heavy bottom small sauce pan, add the avocado oil, uncovered, and warm it over medium-low heat for 3 minutes until the oil simmers.
- In a large serving bowl, add the garlic, scallion, and salt. Pour the hot oil over. You should hear a sizzling sound right away. Then add coconut aminos, garlic chili sauce, and the noodles. Toss well to combine.
- Garnish with sesame seeds and add a fried egg on top, if using. Serve at room temperature.
Originally published at iheartumami.com. Reproduced for personal collection.
