Best 4 Orange Chili Noodles Recipes

ORANGE CHILI NOODLES

Steps:

• In a stockpot over high heat, bring about 8 cups of water to a boil.
• Add the noodles and cook until al dente, 7 to 10 minutes.
• Drain well and place in large bowl.
• Set aside.
• In a bowl, whisk together the remaining ingredients.
• Pour the dressing over the noodles and toss well.
• Let sit at least 10 minutes before serving.
• (Can also sit overnight so that noodles absorb dressing) Garnish with chopped scallions, if using.

SPICY CHILI GARLIC NOODLES

Steps:

• Bring a large pot of water to a boil and cook noodles according to package instructions.
• Add the shallots and garlic to a pot and saute with the oil until browned, about 10 minutes.
• Add the white part of the scallions and the grated ginger and saute for 2-3 more minutes.
• Add in all remaining sauce ingredients and whisk together. Start on the low end of the recommended amounts of sriracha and chili sauce (1 tbsp or less for each). It's very easy to make it more spicy if you want, but if it ends up too spicy for you, it's hard to tone it down! Everyone has different tolerance levels, hence the big ranges.
• When the noodles are done cooking, combine with the sauce and toss until well coated. Let simmer for a few minutes to allow the noodles to absorb the flavors. I also tossed in two diced roasted red peppers, but you can also add in any sauteed veggies you like! Taste and adjust flavors as desired. The first bite might not seem that spicy, but it gets spicier the more you eat, so have a few bites before you decide to add extra sriracha or red chili flakes! Serve as is or with any other vegetables or protein of choice. I love adding in bok choy, carrot or cabbage with chicken or tofu.
• Top with red chili flakes for more spice and the remaining chopped scallions. Enjoy!

COLD CHILI ORANGE NOODLES

Steps:

• For the Sauce:.
• Combine all the ingredients for the sauce in a blender and puree for thirty seconds.
• Place sauce in a jar and keep, covered, in the fridge.
• For the Noodles:.
• Cook noodles according to package directions until al dente.
• Remove from boiling water and shock in ice water and drain again.
• Toss noodles with sesame oil.
• Blanch bean sprouts in boiling water (from the pasta) and shock them in ice water.
• When ready to Serve:.
• Place noodles in bowl and toss with 1/4 cup of Chili-Orange Sauce.
• Add bean sprouts and carrots and toss again.
• Add additional sauce if necessary but don't overdo.
• Mound noodle mixture in the center of a serving bowl and garnish with nuts, scallions and cilantro.

CHILE-OIL NOODLES WITH CILANTRO

Steps:

• Bring a large pot of water to boil and cook noodles according to package instructions, stirring from time to time to prevent them from sticking. Drain well in a colander, then run noodles under cold water until cooled.
• Meanwhile, in a large bowl, combine all three oils with the soy sauce and 1/2 cup garlic chives.
• Toss cooled noodles into the chile oil mixture. Gently fold in the crumbled fried shallots and chopped cilantro. Divide among four bowls, and top with more garlic chives and cilantro sprigs.