Hey guys! You are going to love this fast and easy 10 minute flash noodles (kuai kuai mian) recipe with a delicious garlic chili oil sauce, that goes perfectly with any meat, tofu, and Asian veggies. This vegan recipe can easily be adjusted or whipped up from your pantry staples and is packed with flavor in the saucy noodles making it one of our typical quick fixes that don’t skimp on flavor!
Let us know what you are adding to your #flashnoodles!
Ingredients:
1/4 bag (approx. 1 handful) noodles (you can sub with any type of dried noodles for this recipe)
1 head garlic
1/4 white onion (sliced into long strips)
3 stalks scallion (sliced into long strips)
1 tsp Chinese black rice vinegar (Chinkiang Vinegar is our brand of choice)
1 tbsp Low Sodium Soy sauce
1-2 tbsp Chili oil (check our video for how to make this at home, store-bought is fine too!)
1.5 tbsp Doubanjiang
1 tsp Sesame oil
Meat of choice (optional)
Asian Veggies (optional)
4 tbsp neutral oil
Directions:
1. Boil the noodles for about 6-8 minutes (or your desired firmness level based off noodle choice). When it's done, drain the excess water and put it to the side.
2. Now it's time to get saucy. In a medium bowl, combine 1 tsp black rice vinegar, 1 tbsp soy sauce, 1-2 tbsp chili oil, 1.5 tbsp doubanjiang and 1 tsp sesame oil. Stir it up!
3. In a pan, heat up 2 tbsp of oil over medium-high heat. Toss the onion, scallion, and garlic in and saute for 1 1/2 min. (If you decided to add meat to this dish, toss the meat into the pan and cook along with the veg)
4. Finally, add the noodles and sauce into the pan and give everything a quick saute. Make sure that the sauce is evenly distributed into the noodles.
5. Pour the noodles onto a plate and serve hot and spicy.
6. Marvel at all the time you just saved on making dinner? Maybe you can use that time to take up a new hobby. We hear that stamp collecting is pretty fun.
What recipes should we do next? Let us know in the comments!
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