Black Vinegar and Chili Crisp Noodles | Bonberi

Bonberi

Name: Black Vinegar and Chili Crisp Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: Cilantro; Rä Wild About Sprouts Clover; Sun Tropics Tamari Soy Sauce Mochi Rice Bites; Dynasty Sesame Oil, Premium, Hot; El Mexicano Pasta, Premium, Vermicelli; Kong Yen Vinegar, Black; Organic Wrapped Cabbage; O Organics Maple Syrup, Organic, 100% Pure; Napoleon Co. Grille Garlic Cloves; Lacinato (Dinosaur) Kale; Talking Rain AQA Water, 9.5 pH; Cal-Organic Farms Organic Green Cabbage; Chosen Foods 100% Pure Avocado Oil; Organic Cucumber; Scallion; S&b Chili Oil,

Print recipe

Black Vinegar and Chili Crisp Noodles

Serves 215 mins prep15 mins cook

Black Vinegar and Chili Crisp Noodles 🍜🍜🍜 (omg this is a good one)

0 servings

What you need

bunch cilantro

bunch sprouts

Sun Tropics Tamari Soy Sauce Mochi Rice Bites

tbsp tamari soy sauce

tsp sesame oil

oz rice vermicelli

tbsp black vinegar

head cabbage

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

clove garlic clove

bunch lacinato kale

tbsp water

head green cabbage

tbsp avocado oil

cucumber

scallion

tbsp chili oil

Shop Recipe

Instructions

Whisk together the sauce ingredients (black vinegar, tamari, maple syrup, water) and set aside. Heat a pot over medium heat, add avocado oil and sliced garlic. Sizzle until fragrant. Add thinly sliced cabbage and kale and sauté until soft. Add the cooked noodles, pour over the whisked sauce, and toss well on medium-low heat. Toss in the scallions, chili crisp (or chili oil/flakes), and sesame oil until everything is well combined. Serve hot, optionally with thinly sliced cucumber, cabbage, cilantro, and sprouts.

View original recipe