Garlic Chili Oil Noodles
Source: 10-Minute Garlic Chili Oil Noodles by Elle at Cookerru
Description
I usually make these when I'm craving Inchin's bamboo garden but feeling lazy and want to cook at home.
Ingredients
| item | quantity |
|---|---|
| thick wheat noodles | 4 oz (Taiwanese sliced noodles, udon, or ramen) |
| neutral oil | 3 tbsp |
| garlic | 3 cloves, minced |
| Sichuan chili flakes | 1 tbsp, or Korean or regular chili flakes to taste |
| green onion | 1, chopped and divided |
| light soy sauce | 1/2 tbsp |
| dark soy sauce | 1/2 tsp |
| Chinese black vinegar | 1/2 tsp, or rice vinegar to taste |
| sugar | 1/4 tsp |
| salt | 1/4 tsp, or chicken bouillon powder |
| cilantro, green onion, and/or toasted sesame seeds | for garnish, optional |
Recipe
- Cook the noodles according to the package instructions, then drain and transfer them to a heat-safe bowl. For cold noodles, rinse them under cold water for a few seconds before draining well.
- Add the garlic, chili flakes, white parts of the green onion, light soy sauce, dark soy sauce, black vinegar, sugar, and salt over the noodles.
- Heat the neutral oil in a small saucepan until it is shimmering and sizzling hot. Carefully pour it over the aromatics and seasonings.
- Toss until the noodles are evenly coated. Taste, add more soy sauce if needed, and finish with your choice of cilantro, green onion, or toasted sesame seeds.
Bibliography
Elle. 2020. “10-Minute Garlic Chili Oil Noodles.” Cookerru. Cookerru. November 9, 2020. https://www.cookerru.com/garlic-chili-oil-noodles/.