Sesame Ponzu Vegan Chili Oil Noodles

The most delicious chili oil noodles flavored with vegan ponzu, miso and sesame seeds!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Servings:

Calories: 316kcal

Author: Lauren Boehme

12 Ounces Noodles, (linguine, soba, rice, lo mein, etc..)
1 Shallots, sliced
8 Cloves Garlic, chopped
1 Tablespoon Red pepper flakes
1 Tablespoon Soy sauce
3 Tablespoons Vegan ponzu sauce*(or 1 tbsp rice wine vinegar+ 2 tbsp citrus juice)
2 teaspoons Sesame seeds
1 teaspoon White miso paste(optional)
1/2 Cup Vegetable oil
1 Scallion, sliced

Cook the noodles according to package directions. Drain when they are done.
While the noodles cook, in a heat proof bowl large enough to fit all the noodles, combine the shallot, garlic, red pepper flakes, soy sauce, ponzu, sesame seeds and miso. No need to stir yet, just set aside.
Once you have drained the noodles, add the vegetable oil to a small saucepan and heat on medium high. Heat until the oil is forming small bubbles and is very hot. About 3 to 4 minutes.
Now, pour the hot oil into the heat proof bowl with the shallot, garlic, etc. It will bubble and pop, so be careful. Let the oil sit for a minute or until it stops bubbling.
Whisk the oil into the rest of the ingredients for the sauce until everything is fully combined and the miso has melted into the sauce.
Then add the noodles and green onions to the bowl with the sauce and toss to coat the noodles in the sauce.
Serve immediately with steamed veggies in ponzu sauce if desired!

*Here is the recipe for my homemade VEGAN PONZU SAUCE if you want to make it!