10-Minute Garlic Chili Oil Noodles
Ingredients
4 oz thick wheat noodles taiwanese sliced noodles, udon, or ramen noodles
3 tbsp neutral oil
3 cloves garlic minced
1 tbsp sichuan chili flakes or korean or regular chili flakes to taste
1 green onion chopped, divided
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp chinese black vinegar or rice vinegar, to taste
1/4 tsp each sugar, salt or chicken bouillon powder (see notes below)
cilantro, green onion, and/or toasted sesame seeds for garnish, optional
Directions
Cook noodles according to package instructions. Drain and place in a bowl. To serve the noodles cold, rinse under cold water for a few seconds then drain.
Add garlic, chili flakes, white parts of green onion, light & dark soy sauce, chinese black vinegar, salt, and sugar over the noodles.
Heat oil in a saucepan until sizzling hot. Pour the hot oil over the chili flakes and garlic, and mix until the noodles are evenly coated. Garnish, add more soy sauce if needed, and enjoy!
Notes
You can use any kind of neutral oil such as vegetable oil, avocado oil, peanut oil, canola oil, grapeseed oil, sunflower oil, or corn oil for this recipe.
To add extra umami to the dish, you can substitute salt for 1/2 tsp chicken bouillon powder.
The oil is hot enough when bubbles form around a wooden chopstick, or when it swirls rapidly around the saucepan when rotated.
If your noodles are too spicy, you can add more sugar to help neutralize the heat.
This dish can be served hot or cold depending on preference. Please feel free to add some minced meat, vegetables, or an egg as well to make a heartier meal!
Nutrition
Calories: 520kcal