Recipes / Noodles and stir-fries
Chilli garlic rice noodles with spinach
Rice noodles in garlic and chilli oil, with spinach wilted in and sesame oil to finish. Five cloves of garlic, so it tastes like it.
- Time
- 20 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: tamari.
Method
- Soak or boil the rice noodles according to the packet, then drain and rinse briefly. Peel and thinly slice the garlic, and mix the tamari, rice vinegar and maple syrup in a small bowl.
- Warm the olive oil in a large frying pan or wok over a low-medium heat. Add the garlic and cook gently for 2 to 3 minutes until just golden; watch it closely, as it burns fast.
- Stir in the chilli flakes for 20 seconds, then tip in the sauce mixture.
- Add the noodles and toss for 1 minute.
- Add the spinach in handfuls and toss until it wilts, about 1 to 2 minutes.
- Take off the heat and stir in the sesame oil.
- Sprinkle with the sesame seeds and serve.
Tip Garlic burns fast and turns bitter, so slice it evenly and keep the heat low. If it darkens past golden, start that step again.
Per portion
| Energy | 558 kcal |
| Protein | 11 g |
| Carbohydrate | 72 g |
| of which sugars | 8 g |
| Fat | 25 g |
| of which saturates | 4 g |
| Fibre | 4 g |
| Salt | 3.16 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice noodles150 g
- spinach200 g
- garlic5 cloves
- chilli flakes1 tsp
- tamari2 tbsp
- rice vinegar1 tbsp
- maple syrup1 tbsp
- olive oil2 tbsp
- sesame oil1 tbsp
- sesame seeds10 g
