Spicy Chili Oil Spaghetti
Spicy, simple, and satisfying, what could be better? This savory delight is ready in under 20 minutes and uses pantry ingredients with a long shelf life. The recipe is vegan, gluten-free and nut-free and can be easily adapted to compliment a buddha bowl or stir-fry. The Chickapea Spaghetti noodles add a healthy twist to the recipe that you can feel good about any night of the week.
Spicy Chili Oil Spaghetti
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Course: Dinner
- Cuisine: Asian
- Servings: 4
Ingredients:
- 1 Package Chickapea Spaghetti
- 1 Tbsp salt, (for cooking pasta)
- 2 Tbsp avocado oil
- ¼ tsp toasted sesame oil
- ½ tsp rice wine vinegar
- 1 Tbsp tamari
- 2 tsp sweet chili sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp ginger powder
- ¼-1 tsp red pepper flakes, more to garnish by taste
- Finishing salt to taste
- Lime slices, avocado or cucumber to garnish
Instructions:
- Prepare Chickapea Spaghetti to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
- Drain the pasta and rinse with warm water
- In a non-stick pan combine avocado oil, sesame oil, rice wine vinegar, tamari, sweet chili sauce, garlic powder, onion powder, ginger powder and desired amount of red pepper flakes over medium heat
- Mix drained pasta in the warm sauce and toss gently with wooden spoons to coat the pasta in the sauce
- Fry the noodles over medium heat for roughly 4 minutes, turning them over gently to avoid breaking
- Transfer the pasta to serving plates and top with desired amount of finishing salt and chili flakes over each portion
- Serve with cooling sides like cucumber, avocado and lime wedges
- Enjoy!
Recipe Notes:
- If you do not enjoy spice, adjust the amount of red pepper flakes to the minimum recommendation.