DECONSTRUCTED VEGGIE DUMPLING NOODLES WITH HOMEMADE CLEAN CHILI GARLIC CRISP OIL

DECONSTRUCTED VEGGIE DUMPLING NOODLES WITH HOMEMADE CLEAN CHILI GARLIC CRISP OIL

I needed veggie dumplings tonight, so I thought I would try a deconstructed pasta dish. The chili oil adds the perfect amount of heat and crunch. Serves 2.

INGREDIENTS:

Veggie Dumpling Noodles:
1 (8oz) box grain-free spaghetti, cooked according to packaging (I like Jovial)
1½ Tbsp avocado oil
1 clove of garlic, chopped
½ brown onion, chopped
¾ cup carrots, chopped
2 cup napa cabbage, shredded
1½ cup baby bella mushrooms, chopped
1 Tbsp fresh ginger, grated
¼ cup green onion
¼ cup coconut aminos
JF Spicy Salt, to taste
 
Chili Garlic Crisp Oil:
¼ cup avocado oil
1 Tbsp red pepper flakes
1 Tbsp toasted sesame seeds
3 cloves of garlic, minced

PROCESS:

Veggie Dumpling Noodles
Cook the Jovial spaghetti noodles according to the box instructions. Rinse after draining, put back in the pan, and drizzle with avocado oil so the noodles don’t clump together. Set to the side. In a large pan on medium high heat, heat 1 1/2 Tbsp of avocado oil. Sauté the garlic and onion until fragrant 3-5 minutes. Add in the carrots and sauté for 2-3 minutes until soft. Add the mushrooms, cabbage, and fresh ginger. Sauté for 3-5 minutes. Add the green onions and coconut aminos. Season with JF Spicy Salt. Once the vegetables are softened and seasoned correctly place on top of your pasta.
 
Chili Garlic Crisp Oil
In a pot on medium high heat, add the avocado oil and let it get hot. Add the garlic and cook for about a minute so it gets toasted, but be careful not to burn the garlic. After a minute, add your sesame seeds and cook for another minute. Pour the hot oil over the red chili pepper flakes and let cool. Serve the oil over your pasta dish.