Tangy Spicy Quick Noodles

Name: Tangy Spicy Quick Noodles
Cook time: 20 min
Total time: 20 min
Yield: Makes 1 serving
Ingredients: 2 tablespoons Crispy Chili Oil; 2 tablespoons Chinkiang vinegar (black rice vinegar); 2 tablespoons Chinkiang vinegar (black rice vinegar); 3 iceberg lettuce leaves, rinsed and torn in half; 1 serving instant noodles with seasoning packet (flavor of your choice); 1 tablespoon Crispy Shallot Oil; Freshly ground black pepper; 1 tablespoon chopped green onions; 1 tablespoon chopped cilantro; 1 tablespoon light soy sauce; ½ tablespoon toasted sesame oil

Preparation info

Makes
1
serving

Difficulty
Easy
Ready in
20 min

Appears in

Slurp

By Dennis Yen

Published 2024

About

The marriage of tang and heat is an Asian flavor pairing loved by many, and this noodle dish, using the broth flavor of your choice, delivers exactly that. Once you take that first savory slurp, you’ll be completely engrossed. The world can wait; it’s just you and the bowl.

Ingredients

1 serving instant noodles with seasoning packet (flavor of your choice)
3 iceberg lettuce leaves, rinsed and torn in half
2 tablespoons

Noodles
Vegan
Spicy

Method

In a saucepan, bring 2 cups (500 ml) of water to a boil. Add the noodles and the seasoning packet. Cook according to the package instructions or until al dente. In the last minute of cooking, add the lettuce leaves to the saucepan.
While noodles cook, in a large bowl, combine the Chinkiang, chili oil, soy sauce, and sesame oil. Add the cooked noodles, lettuce,