15 minute recipes

A quick, easy, and super tasty bowl of Black Bean Chili Oil Noodles! I love preparing noodles this way: simple boiling the noodles in a pot with some veggies of choice while preparing a sauce or a chili oil with black bean sauce this time. Afterwards, just simple mix the noodles and chili oil mix together and you have yourself a super tasty meal that’s ready in 15 minutes or even less!

Easy 15-Minute Black Bean Chili Oil Noodles

tbsp neutral oil ((such as vegetable, canola, etc))

garlic (minced (use more, if you want more garlic!))

gochugaru

tsp dark soy sauce (, see notes)

tsp sugar

tbsp black bean garlic sauce (, see notes)

g noodles

Bok choy

soy sauce (to taste, if needed)

Blanched veggies

Fried Tofu in spicy sauce

scallions

Chili garlic sauce (or more chili oil, for topping (optional))

Heat a small pot of water for the noodles.

While waiting for the pot of water to cook, heat a small sauce pan over medium heat. Add in the oil and leave until very hot. You can see small bubbles when it’s ready or you can also try the heat by adding some minced garlic—the hot oil should immediately sizzle. Once the oil is hot, add in the garlic and good for 1-2 minutes in the oil or until slightly crisp. Add in the chili powder, soy sauce, sugar, and black bean sauce. Leave to cook for 1-2 minutes. Turn off the heat and set aside.

Meanwhile, add the veggies into the pot of water. Cook for 2-3 minutes until tender crisp and then transfer to a bowl of water with ice. Or you can simply just boil the veggies. Afterwards, cook the noodles until chewy.

Drain the noodles from the water and then transfer to a bowl.

Pour the black bean chili oil into the noodles. Mix well until evenly coated. Taste the noodles and feel free to season with more soy sauce, if needed. Do note that the freshly cooked noodles will continue to cook from the heat and absorb some of the sauce.

Serve with some blanched veggies and fried tofu in spicy sauce (recipe here), if desired. Top with some chopped scallions and more chili sauce, if desired.

Enjoy while hot!

Full detailed noodle recipe is here 👉🏼 https://thefoodietakesflight.com/black-bean-chili-oil-noodles

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#chilioilnoodles #easyrecipes #noodles

Easy Black Bean Chili Oil Noodles 🥢 - vegan meal ready in 15 mins or less!

This Korean Cucumber Salad or Oi Muchim (오이무침) is an easy yet hearty and refreshing salad that you can enjoy as banchan (Korean side-dish) with rice and your favourite mains.

Korean Cucumber Salad (Oi Muchim, 오이무침)

lb Korean, Japanese, or English cucumbers cucumbers

tsp salt

tbsp gochujang

liquid

soy sauce

tsp gochugaru

garlic (minced)

sesame seeds

tbsp sesame oil

scallion chopped (optional)

tbsp rice vinegar

Slice the cucumbers into 1/4 to 3/4-inch (0.6 to 1.9-cm) thick pieces. It’s totally a personal preference if you want your cucumber pieces on the thicker side. I sliced mine into 1/2-inch thick pieces since I like a good bite.

Place the sliced cucumbers on a strainer with a catch basin. Add in the salt and mix to coat the cucumbers well. Allow the cucumbers to sit for 30 minutes or even longer to release excess liquid.I left mine for 1 hour in the refrigerator. The longer you leave the salted cucumbers, the more liquid it’ll draw out and will release less liquid when it sits in the dressing later on. If you’re enjoying this salad immediately, then you can leave it to sit for 30 minutes. But if preparing ahead, I prepare to allow the cucumbers to sit longer to really draw excess water out.

Meanwhile, mix all the dressing ingredients together in a bowl. Feel free to adjust everything to your desired taste.

Drain any excess water from the cucumber, transfer to a large bowl, pour in the dressing, and mix everything well.

Top with more sesame seeds, if desired. This is best enjoyed cold. You can enjoy this as-is, as banchan (side dish) with rice, and even noodles.

Storage tip: I simply place mine in an air-tight container in the refrigerator. Can last for 2 weeks or even longer.

Steps

These Vegan Lucky Me!-Style Chilimansi Instant Pancit Canton Noodles are simply instant ramen noodles cooked down and then coated in a savoury, spicy, slightly sweet sauce with that nice kick of acidity and tang from the calamansi juice (can also be subbed with lemon). This recipe is my take and a healthier version of the Filipino favourite: Lucky Me! Pancit Canton, that’s the #1 brand of instant noodles in the Philippines.I served mine with some fried extra firm tofu or tokwa and a generous amount of homemade chili garlic sauce or chili garlic crisp, reminiscent of my high school and college days.Being a big fan or anything calamansi (Philippine lime) or lemon-flavoured in general growing up, I was of course a BIG, BIG fan of the calamansi and chilimansi flavoured ones. Lucky Me! Pancit Canton and other instant noodle variants were always a part of our grocery cart even if it wasn’t the healthiest because it’s become a comfort food here at home.

Lucky Me! Chilimansi Pancit Canton Noodles (Vegan)

tbsp Calamansi juice

2-3 tbsp kecap manis

sriracha

black pepper

tsp soy sauce

neutral oil (, I used vegetable oil)

bricks instant ramen noodles (, around 70 g each)

scallions onions

Chili garlic sauce (or chili garlic

Fried tofu in spicy sauce

labuyo

More calamansi juice

Mix the sauce together in a bowl or deep plate. You can use a plate/bowl big enough for the cooked noodles so you can immediately just add in the noodles into the sauce.

Meanwhile, heat a small pot of water. Once boiling, add the instant ramen bricks/noodles and then cook until still very chewy and have a good bite. Drain the noodles from the water and immediately transfer to the bowl/plate of sauce.

Mix the noodles and sauce well. Feel free to season with more sweet soy sauce or chili sauce. Enjoy immediately as is or with some fried tofu, chilli garlic sauce or crisp, chopped chili and chopped scallions. You can also squeeze some more calamnsi juice!

This Cold Silken Tofu is paired with a Hoisin Peanut Lime Sauce, that’s a delicious balance of savory, sweet, and a little tanginess that helps cut through the richness of the sauce. This is an incredibly easy silken tofu recipe that you can prepare in 20 minutes or less. Enjoy this as a starter, a snack, or as a main and use the sauce to pair with cooked wheat noodles of your choice for a satisfying meal.

Hoisin Peanut Lime Cold Silken Tofu

lb silken or soft tofu ((see notes))

hoisin sauce

tbsp peanut butter (I used chunky peanut butter)

tbsp lime juice (juice from 2 small limes)

sugar (adjust

soy sauce (or

chili oil (optional

tsp sesame oil

water (to water down the sauce)

shallots

green onions

noodles

soy sauce (optional

Prepare the silken tofu: remove the silken tofu from the packaging and drain any excess water. You can leave it to sit on a plate while you prepare the sauce since the tofu will continue to release more water that you can discard later on before pouring the sauce.

I like the tofu really cold so I place this in the refrigerator while I prepare the sauce.

SILKEN TOFU

Prepare the sauce: mix everything together and feel free to adjust to your desired taste.

SAUCE

Noodles: I like to cook a batch of noodles to mix with the sauce. I use wheat noodles and cook this until chewy to my liking.

NOODLES

Pour the sauce over the tofu.

Top with toppings of your choice - I used green onions and fried shallots.

For the extra sauce, I like using this with cooked noodles. I use wheat noodles that I cooked until chewy to my liking.

Place the freshly cooked noodles in a bowl and pour the leftover hoisin peanut lime sauce along with some soy sauce to taste, and chili oil, for extra spice. Mix well.

Enjoy your tofu and noodles! This is a great complete meal you can prepare in 20 minutes or less.

TO SERVE

This is a recipe for cold silken tofu with hoisin peanut lime sauce. The sauce is made with hoisin sauce, peanut butter, lime juice, sugar, garlic, soy sauce, chili oil, sesame oil, and water. The tofu is served with the sauce and your choice of toppings. This dish can be enjoyed as a starter, snack, or main.

This recipe looks delicious and easy to make. I love the combination of flavors in the sauce, and I think the tofu would be a great way to add some protein to the dish. I'm definitely going to try making this recipe soon!

Soooo easy and quick to prepare, loved it, it's delicious. Another good tofu recipe, thank you!

https://www.youtube.com/watch?v=8qnow9OzEQw

Get the full printable recipe 👉🏼 www.thefoodietakesflight.com/hoisin-peanut-lime-cold-tofu

#tofurecipe #silkentofu #tofu

no cooking required for this easy cold silken tofu with hoisin peanut lime sauce! 😋 #tofu #coldtofu

A fresh midweek lunch to switch up your rotation! Try Jamie's spinach and pesto butter beans on toast.

Lemony pesto beans

olive oil

spring onions

garlic

lemons

baby spinach

butter beans

green pesto

Parmesan cheese

extra virgin olive oil

sourdough bread

Jamie shows us how to make a midweek meal in no time with his easy no-cook pasta sauce. Creamy cottage cheese and chilli flakes take this to the next level.

Jarred pepper pasta

dried penne

flat-leaf parsley (30 grams)

red peppers

blanched almonds

red chilli flakes

cottage cheese

red wine vinegar

Cook the pasta according to the packet instructions.

Blitz the parsley (stalks and all) in a blender with enough extra virgin olive oil to make a vibrant green oil, then pour into a clean jam jar.

Peel the garlic and place in the blender (there’s no need to clean it) with the jarred peppers (juice and all), the almonds, chilli flakes, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar and half the cottage cheese. Blitz until super-smooth.

Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over the pepper sauce and toss together over the heat, loosening with a splash of cooking water, if needed, then season to perfection with sea salt and black pepper.

Divide between serving plates, dot over the remaining cottage cheese, then drizzle with parsley oil, to taste, keeping the rest in the fridge for up to 3 days, or freezing in an ice cube tray for future meals.

These creamy gochujang noodles are the perfect thing to make when you haven’t got a huge amount of time (they’re ready in 10 minutes!). This recipe is very similar to my other creamy garlic noodle recipe that went viral on social media. Similar to that recipe, this is heavily inspired by the classic Chinese dish (You Po Mian) and the role of oil in the dish really brings out the aromatic flavour of garlic and spring onion. If you haven’t tried making noodles like this before, I would definitely recommend it!

10 Minute Gochujang Noodles 

noodles (dry weight), cooked

tbsp vegetable/sunflower oil

garlic cloves, finely chopped

spring onion, finely chopped

tsp chilli flakes

tbsp light soy

tbsp dark soy

tbsp white wine vinegar

tbsp tahini

Add garlic, spring onion, chilli flakes and gochujang into a medium sized bowl. 

In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle). 

Pour the hot oil over the garlic mixture. Stir to combine. 

Pour in the light soy sauce, dark soy sauce, white wine vinegar and tahini. Stir to combine. 

Add the cooked noodles and stir everything well to coat in the noodles in the sauce. And that’s it! 

If you’re looking for an easy, crowd-pleasing appetiser, this Boursin cheese log with honey, cranberries, and nuts is the perfect choice. Creamy, herby cheese is rolled in a festive coating of sweet cranberries, crunchy nuts, and fresh herbs, then drizzled with honey for a beautiful sweet and savoury finish. This simple cheese log recipe is ideal for Easter brunch, holiday parties, or grazing boards, and can be made ahead - making entertaining effortless and stress-free.

Honey Cranberry Cheese Log 

boursin cheese/soft goats cheese

dried cranberries, chopped

pistachios

Honey honey,

Place a sheet of plastic wrap (14-16 inches long) on a work surface. Transfer the Boursin cheese to the center of the plastic wrap. Bring the wrap up over the cheese and mold it into a log shape. Refrigerate for 30-40 minutes or freeze for 10 minutes to firm up.

Spread the prepared nut and cranberry mixture evenly onto a clean chopping board. Unwrap the chilled cheese log and gently roll it in the mixture, pressing lightly to ensure it sticks. Make sure to coat the ends as well.

Drizzle generously with honey or hot honey.

Typically made using anchovies, my expression of a puttanesca uses tinned sardines, so you get more bang for your buck.

Tinned sardine puttanesca

dried spaghetti

pitted black olives

lemon

capers

½ a bunch of fresh flat-leaf parsley (15 grams)

plum tomatoes

x 120 grams tins of sardines in sunflower oil

Cook the spaghetti in a large pan of boiling salted water for 1 minute less than the packet instructions.

Peel and finely slice the garlic (or use a speed-peeler to shave it into thin slices), then place in a large cold pan with 2 tablespoons of olive oil. Place on a medium-high heat and fry for a couple of minutes.

Finely slice the olives and place on a serving platter. Grate over half the lemon zest and squeeze over the juice, then add the capers, chilli flakes and 1 tablespoon of olive oil. Finely chop and add most of the parsley (stalks and all), mix well, then scrape into the garlic pan, holding back the lemony oil.

Scrunch the tomatoes into the pan through clean hands, bring to the boil, then tip in the reserved lemony oil and leave to blip away for a few minutes.

Drain the sardines and break them up with clean hands, deboning, if you like. Lay on top of the sauce and tear over some of the reserved parsley.

Use tongs to drag the spaghetti straight into the sauce, loosening with a splash of starchy pasta water, if needed. Toss together and cook for 1 more minute.

Transfer the pasta to the platter, season to perfection with sea salt and black pepper, tear over the remaining parsley, and serve right away.

Top 9 15 minute recipes recipes from across the web

The most viewed 15 minute recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy 15-Minute Black Bean Chili Oil...

Korean Cucumber Salad (Oi Muchim, 오...

Lucky Me! Chilimansi Pancit Canton ...

Hoisin Peanut Lime Cold Silken Tofu

Lemony pesto beans

Jarred pepper pasta

10 Minute Gochujang Noodles

Honey Cranberry Cheese Log

Tinned sardine puttanesca

Top 9 15 minute recipes recipes from across the web

The most viewed 15 minute recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 15-Minute Black Bean Chili Oil...

Korean Cucumber Salad (Oi Muchim, 오...

Lucky Me! Chilimansi Pancit Canton ...

Hoisin Peanut Lime Cold Silken Tofu

Lemony pesto beans

Jarred pepper pasta

10 Minute Gochujang Noodles

Honey Cranberry Cheese Log

Tinned sardine puttanesca

The most viewed 15 minute recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine