CHILI TAHINI NOODLES
RECIPE TYPE
Under 30 min, Vegetarian
SERVES
4
Prep Time: 5 min
Cook Time: 10 min
Ingredients
Directions
Heat 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil in a deep large nonstick skillet over medium high heat. Saute vegetables for 1 minute. Add 3 cups of water and 2 packets of ramen seasoning; bring to a simmer. Add ramen noodles and cook, stirring gently to break up noodles.
Meanwhile, whisk together tahini, chili oil and 1/2 cup warm water. Gently stir into noodles until combined and creamy. Divide among bowls and top with egg. Drizzle with more chili oil, if desired.
Tip: For a spicier version, increase chili oil to 1 to 2 tbsp.
How to fry an egg-heat 1 tbsp Mediterranean Extra Virgin Olive oil in a large nonstick skillet over medium heat. Crack 4 eggs into skillet and let cook for about 3 minutes or until whites are set and edges are golden brown. Flip eggs over, if desired and cook for another 30 seconds
How to poach and egg-bring saucepan of water to a gently simmer and add 1 tsp Longo’s white vinegar. Crack each egg into a small bowl and lower into water gently. Let cook for about 3 minutes or a soft poached egg or to desired doneness.
