Type what you have

Ingredients

• ✓ red chili flake
• rice vermicelli
• peanut oil
• firm tofu
• egg
• garlic
• vegetable broth
• lime juice
• soy sauce
• sugar
• salt
• peanut
• bean sprout
• green onion
• peanut
• lime

Instructions

1. 1 Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
2. 2 Heat peanut oil over medium heat in a large wok.
3. 3 Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
4. 4 Remove tofu with a slotted spoon and drain on plate lined with paper towels.
5. 5 Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
6. 6 Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
7. 7 Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
8. 8 Remove egg from the wok and set aside.
9. 9 Pour reserved peanut oil in the small bowl back into the wok.
10. 10 Toss garlic and drained noodles in wok until they are coated with oil.
11. 11 Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
12. 12 Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
13. 13 Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
14. 14 Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

By Julia

Ingredients

• ✓ red chili flake
• cherry tomato
• grape tomato
• thyme
• oregano
• garlic
• salt
• butter

Instructions

1. 1 Preheat the oven's broiler to high heat.
2. 2 Place the tomatoes on a foil-lined, rimmed baking sheet, and place on a rack about 6 inches from the heating element.
3. 3 Broil tomatoes until they start to brown and release their juice, shaking the pan occasionally, so the tomatoes brown all over, 6 to 7 minutes. Remove from the oven and let the tomatoes cool to room temperature.
4. 4 Drain tomatoes and place in a food processor. Add thyme, oregano, garlic, red pepper flakes, and salt. Pulse until finely chopped, but not completely smooth.
5. 5 Cube the butter and add to the food processor. Blend until butter is completely incorporated into the tomato mixture, scraping down sides of bowl, if necessary, 25 to 30 seconds.
6. 6 Transfer the butter to a small covered dish. May be served immediately or stored in the refrigerator for up to 1 week.

By lutzflcat

Ingredients

• ✓ red chili flake
• jasmine rice
• long-grain white rice
• ginger
• turmeric
• salt
• water
• coconut milk
• bay leaf
• coconut

Instructions

1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ red chili flake
• instant ramen noodles
• butter
• garlic
• brown sugar
• soy sauce
• pasta water
• egg
• everything bagel seasoning
• green onion

Instructions

1. 1 Cook ramen in boiling water to al dente following package directions. Drain and reserve ¼ cup of the water.
2. 2 Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until golden and fragrant, about 1 minute. Stir in chili flakes, brown sugar, and soy sauce and simmer for 1 minute. Add noodles and a bit of ramen cooking water and toss to combine.
3. 3 Push noodles to the side and crack egg into the skillet. Cook, stirring gently, until nearly set, then toss with the pasta and any additional water, if desired, to thin sauce.
4. 4 Transfer to a bowl and garnish with everything bagel seasoning and green onions, if using.

By Sara Haas, RDN, LDN

Ingredients

• ✓ red chili flake
• salmon
• dijon mustard
• mayonnaise
• lemon juice
• panko bread crumb
• scallion
• salt
• black pepper
• cooking spray

Instructions

1. 1 Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl.
2. 2 Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined.
3. 3 Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray.
5. 5 Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ red chili flake
• olive oil
• garlic
• tomato puree
• water
• salt
• olive oil
• spaghetti
• salt
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a pot over medium heat. Add garlic and sizzle until it starts to turn golden and fragrant, about 1 minute. Stir in tomato puree, water, and salt. Bring to a simmer on medium-high. Once simmering, reduce to low heat and keep warm.
3. 3 Pour olive oil into a large non-stick skillet over medium-high heat, season with chili flakes and heat until chili flakes start to sizzle, for 1 minute. Add raw spaghetti and toss until well coated with chili oil.
4. 4 Pour in about 3 cups of tomato broth and, using tongs, move pasta from side to side to evenly distribute tomato broth. Cook, occasionally moving pasta from side to side with tongs, all facing the same direction, until most of the broth has been absorbed or evaporated, and the spaghetti starts frying in the pan.
5. 5 Turn spaghetti over with tongs, and evenly arrange in the pan. Keep cooking until the pasta starts to brown, and even lightly chars.
6. 6 Add about 2 more cups of tomato broth, and repeat the process. Continue cooking until the spaghetti is as charred as you like , and cooked to your desired doneness. More broth can be added at the end of the process for a saucier version, as shown in the video, or it can be served relatively dry.
7. 7 Serve with a drizzle of olive oil and more chili flakes if desired.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ red chili flake
• eggplant
• olive oil
• lemon juice
• salt
• shallot
• cherry tomato
• skewer
• balsamic vinegar
• garlic
• mozzarella
• parmesan cheese
• basil

Instructions

1. 1 Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.
4. 4 Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.
5. 5 Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.
6. 6 Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.

By Soup Loving Nicole

Ingredients

• ✓ red chili flake
• beef oxtail
• olive oil
• salt
• black pepper
• yellow onion
• garlic
• tomato sauce
• tomato puree
• chicken broth
• oxtail
• sherry vinegar
• thyme
• oregano
• rosemary
• kosher salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.
2. 2 Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.
3. 3 Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.
4. 4 Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

By John Mitzewich