Garlic Chili Oil Noodles
Make these quick and easy Chili Oil Noodles in only 10 minutes! These spicy garlicky noodles take all your favorite flavours and combine them into one magical dish.
Ingredients
- 150 g (5 oz) wide wheat noodles aka knife cut noodles
- 2 tablespoon oil
- 3 cloves garlic finely diced
- 2 green onion (scallions) green and white part sliced separately
- 3 teaspoon red chili flakes
- 1 teaspoon white sesame seeds untoasted
- ¼ teaspoon red chili powder or smoked paprika for less heat
- ½ teaspoon chicken bouillon powder
- 2 teaspoon dark soy sauce
- 1 tablespoon all-purpose soy sauce or light soy sauce
- 1 teaspoon rice vinegar or white vinegar
- ½ teaspoon brown sugar
- 2 teaspoon toasted sesame oil
Topping
- 1-2 teaspoon chili crisp optional
- green part of spring onion
- white sesame seeds
Instructions
- Start boiling the noodles according to the package instructions until al dente. Reserve ¼ cup of the starchy water.
- Heat up oil in a pan. On medium heat, add garlic, the white part of the green onion, red chili flakes, and sesame seeds. Toast for a while until the garlic gets golden, and the green onion gets crispy. Now add the red chili powder and stir for a minute only. Keep an eye and don't burn anything, or it will taste bitter. This is your chili oil.
- Pour the reserved starchy water to stop the cooking process. Then, turn off the heat and remove your pan if it is a glass stovetop so that the aromatics do not cook any further.
- Add the chicken bouillon powder, dark soy sauce, regular soy sauce, rice vinegar, toasted sesame oil, brown sugar, and the green part of the spring onion. Mix.
- Try to time the cooking of the noodles with the spicy sauce so that you can immediately add the hot noodles. Toss in the cooked noodles till they are coated well with the sauce. Take out on a plate.
- Top with chili crisp, sesame seeds, and the green part of spring onion, and enjoy!
Video
Notes
- You can use any any kind of thick or thin noodles like egg noodles, udon noodles, ramen, or even wide rice noodles for a gluten free option.
- Dark soy sauce adds the intense soy flavour and deep colour. While all-purpose or light soy sauce adds saltiness. Please don't mix up the two.
- Toasted sesame oil has a lower smoke point and is used as a finishing oil. Don't confuse it with regular cooking sesame oil.
- If you have them, use Korean chili flakes (Gochugaru) for a more authentic taste. Otherwise, standard crushed red pepper will work in a pinch.
- Keep an eye while making your chili oil. Don’t burn the garlic or chili flakes.
Nutrition
Serving: 1gCalories: 333kcalCarbohydrates: 62gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 686mgPotassium: 304mgFiber: 2gSugar: 2gVitamin A: 1108IUVitamin C: 4mgCalcium: 71mgIron: 4mg
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