Chili Oil Ramen

• 5 oz ramen noodles , 2 packets at 2.5 oz (70 g) per packet
• 2 tsp olive oil
• 2 tbsp avocado oil
• 0.5 oz garlic cloves, finely minced, 3 large cloves
• 2 bulb scallions, chopped

Pinch coarse sea salt

• 2 tbsp coconut aminos, or 1 tbsp soy sauce
• 3 tbsp garlic chili sauce, taste and adjust (use 1.5 – 2 tbsp if store-bought)

Sprinkle toasted white sesame seeds

• 2 whole crispy fried eggs, optional

1. 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.
2. 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.
3. 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.
4. Garnish with sesame seeds and add a fried egg on top, if using. Serve at room temperature.