These Spicy Veggie Noodles are a super simple, healthy side dish or light dinner. They are sauteed in a chili oil with garlic, salt and pepper. You will absolutely love them!
Let’s be real here. I’ve been missing from my blog. Without going into too much detail, I haven’t felt too well in the last couple of months. In fact, I haven’t been too interested in food period. That’s a huge problem when you used to love food and found so much joy in cooking and baking. So, I took a break and allowed my body to heal.
I recently got back into the kitchen and I felt “it” again. I felt like I actually wanted to cook, and bake, and didn’t feel frustrated (or feel sick). And, it felt amazing!
So, this last Sunday, I had a photoshoot for this lovely little blog. It was fun and painful at the same time. It certainly is easier to be behind the camera. I can’t wait to share the photos with you in January, when I launch a whole new Sugar + Wine!
I had to prepare some shots and props so I did a little thinking, went through my recipe development notes, and decided to spiralize some veggies. I’ve been wanting to make some veggie noodles with a bit of a bite but still healthy. I also need eating healthier to be easy. But, it has to taste good too. I mean, I can only eat so many salads before I feel like I’m punishing myself and missing tacos. 🙂
That’s how these Spicy Veggie Noodles came to be.
And, they are delicious!!!
Have you ever used infused oils? Well, this chili oil, which I picked up in a local shop in St. Louis, is absolutely amazing. I’ve tried a bunch of other infused oils and I love using them with my veggies! If you can’t find chili oil for this recipe, you can totally sub in another flavor or simply add some spice through some chilis or jalapenos.
I ate these veggie noodles for a light lunch, and then turned around and ate the leftovers as a side for dinner. They were that good. I’m pretty much always looking for a way to add veggies to my diet, and for dinner, they have to be super quick and easy.
- 2 medium carrots
- 2 small zucchini
- 2 tbsp chili oil
- 1/4 tsp chili flake
- Salt + Pepper
- Heat the chili oil in a wok on medium high heat until the oil sizzles when you drop water on it.
- While the oil is heating, spiralize the carrots and zucchini.
- Add the veggies to the the oil. Let it cook for 2-3 mins, then toss them in the pan.
- Add the chili flakes and salt + pepper and let it cook for another 3-4 minutes.
- Serve immediately.