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 (8 OZ) box of Jovial spaghetti noodles, cooked according to the box instructions
1 1/2 Tbsp avocado oil
1 clove of garlic, chopped
1/2 brown onion, chopped
3/4 C carrots, chopped
2 C Napa cabbage, shredded
1 1/2 C Baby Bella mushrooms, chopped
1 Tbsp fresh ginger, grated
1/4 C green onion
1/4 C coconut aminos
JF Spicy Salt, to taste
 
Chili Garlic Crisp Oil:
1/4 C avocado oil
1 Tbsp red chili 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.
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